Crispy on the outside, chewy on the inside, these Coconut Chocolate Chip Cookies are everything I crave at the end of a long day. Both salty and sweet, each cookie is packed full of shredded coconut, mini chocolate chips, pure maple, and an extra spoonful of warming vanilla. Grain free, gluten free, paleo and Low-FODMAP, these sweet treats are also family friendly, that perfect balance of indulgence meets nourishing. We serve ours warm, with a tall glass of almond milk.
As a dietary precaution, for those following a Low-FODMAP diet, almond flour and meal contains high amounts of Oligosaccharides (the O in FODMAP) if consumed in excess of one ounce per meal- the amount found in one cookie. A humbling, albeit abrupt reminder to munch in moderation, if you’re following a Low-FODMAP diet, more than one cookie may cause bloating, discomfort, and abdominal pain. If you’re looking to learn about Low-FODMAP, read more here.
Low FODMAP Coconut Chocolate Chip Cookies
makes a bakers dozen, 13 cookies
2 ½ cups almond flour
1 cup shredded coconut
½ cup dairy free mini chocolate chips
6 tablespoons maple syrup
2 large egg
¼ cup coconut oil, melted
1 tablespoon vanilla extract
1 teaspoon baking soda
½ teaspoon sea salt
Preheat oven to 300 degrees F, rack in the middle. Line a baking sheet with parchment paper.
In a large bowl, stir all ingredients together until well combined – making sure egg is completely scrambled and chocolate chips are evenly distributed. Dough should be sticky, but very manageable with your bare hands. Divide dough into 12 even balls, then place on parchment lined baking sheet. Cookies won’t spread, but leave at least an inch between each one.
Just barely press balls into disks, then bake for 22-25 minutes, or until cookies are golden. Transfer to cooling rack to cool – cookies will continue to firm as they cool, so wait, wait, wait before digging in.