This recipe comes from Diana Keuilian, a.k.a. the Recipe Hacker. I’ve taken a few liberties with the original recipe, but my boys have devoured multiple batches of these cookies in the past few weeks. I’ve just pulled a fresh batch of these gluten, grain, casein and refined sugar free cookies out of the oven! These will be on the plate tonight when Santa arrives, and I’m sure he’ll enjoy them.
2 Cups unsweetened shredded coconut
1 Cup blanched almond flour
¼ teaspoon sea salt
½ Cup coconut oil, melted
½ Cup coconut palm sugar
1 teaspoon ground ginger
3 teaspoons vanilla extract
1 ½ teaspoons almond extract
2 eggs, beaten
For the Dark Chocolate Drizzle:
¾ cup dark chocolate raw cacao, or cocoa
2 tablespoons coconut oil
Note: You may also use your favorite dark chocolate drizzled over the cookie
Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
In a medium bowl combine the shredded coconut, almond flour, sea salt and ginger.
In a small bowl combine ½ cup melted coconut oil, coconut sugar, vanilla extract, almond extract and the beaten eggs.
Add the dry ingredients to the wet ones and mix.
Form round, golf-ball sized, balls (approximately 2 tablespoons of dough).
Place 2 inches apart on the prepared baking sheet, and gently flatten with the palm of your hand.
Note: The cookies will not spread while baking, so shape them before putting into the oven.
Bake for 30 minutes, or until golden.
Allow to cool for 20 minutes on the cookie sheet, then place the cookie sheet in the refrigerator for 20 minutes.
Just before you pull the cookies from the refrigerator melt the chocolate and coconut oil in a double boiler. Place the chocolate and coconut oil in a small saucepan and place that into a larger saucepan that has a couple of inches of water over medium heat. Mix constantly until smooth.
Dip the chilled cookies in the melted chocolate, placing them back on a parchment lined cookie sheet.
Drizzle dark chocolate across the tops of the cookies.
Place the cookie sheet back in the refrigerator until the chocolate has set (approximately 15 minutes).
Store these in an airtight container in the refrigerator.