“Finally… a cookie I can dip! I haven’t been able to do this since Oreos.”
You know you’re on to something good when your husband says that!
These chocolate-coconut cookies are also allergy-friendly. Grain-free or gluten-free? You’re covered. Use coconut oil instead of butter to make them dairy-free. Eggs? There aren’t any.
And the texture? On the first day, they’re crystally crispy on the outside and chewy on the inside. Perfect, perfect, perfect. 😉 As the days go by (if they last that long), the crispy outside softens up, but they remain delectably chewy and soft.
Sweetener? Good ole’ honey. Use a mild-flavored honey if you can — stronger-flavored honey can be overpowering.
They’re really fabulous. I mean that — totally a hit. Make some today!
Chewy Chocolate Coconut Cookies
“Finally… a cookie I can dip! I haven't been able to do this since Oreos.”
These chocolate-coconut cookies are also allergy-friendly. Grain-free or gluten-free? You're covered. Use coconut oil instead of butter to make them dairy-free. Eggs? There aren't any.
Adapted from Paleo Chocolate Chip Cookies at Ancestral Nutrition. Makes about 3 dozen cookies.
- 1 cup raw honey mild-flavored preferred
- 1/2 cup grass-fed butter (1 stick) melted OR coconut oil
- 2 tablespoons vanilla extract
- 1/4 cup cocoa powder
- 4-1/4 cups blanched almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt increase if using unsalted butter or coconut oil
- 1 cup unsweetened shredded coconut (optional)
Preheat oven to 325 degrees Fahrenheit.
Combine honey, melted butter (or coconut oil), vanilla, and cocoa powder in a medium mixing bowl.
Whisk until smooth.
Add almond flour, baking soda, and sea salt.
Mix with a wooden spoon or a Danish dough whisk.
Mix until all the flour is wet with the honey/butter mixture.
Add shredded coconut.
The cookie mixture should be sticky but still hold together well when shaped into a ball.
Line a baking sheet with unbleached parchment paper.
With a spoon or cookie scoop, place about 1 tablespoon of cookie dough onto the parchment paper, then press down with your fingers to shape each cookie into a round 1/4" to 3/8" thick cookie.
Repeat until the tray is filled with cookies 1/2" to 1" apart.
Fill additional trays to bake more at the same time, if you'd like.
Put tray(s) in the oven.
Any trays on lower racks will probably need to be moved to the top of the oven to finish browning.
Bake for 10 to 12 minutes.
Cookies are done when the coconut flakes are golden brown.
Right out of the oven, they're quite fragile.
Store in an airtight container, using leftover parchment paper to separate layers of cookies.
Check out our Allergy-Free eCourse for more allergy-friendly recipes!
Enjoy! Please share — what’s your favorite dippable cookie recipe? Or allergy-friendly cookie? Feel free to share links in the comments.
This post was featured in 44 Egg-Free Cookies That Are Crazy Good.
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