Servings: 20 cookies 1x
Ingredients
Cookies
- 1 egg – room temperature
- 1/4 cup almond butter
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1/2 tsp salt
- 1/2 cup unsweetened shredded coconut + more for topping
- 1/2 cup sliced almonds
- 1/2 cup chocolate chips
- 2 cups almond flour
- 1/2 tsp baking soda
Topping
- 1/2 cup chocolate chips
- 1 tsp coconut oil
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper
- In a large mixing bowl combine room temp egg, almond butter, maple syrup and vanilla. Whisk together until thoroughly combined
- In a separate mixing bowl combine almond flour, shredded coconut, sliced almonds, salt, and baking soda
- Fold dry ingredients into wet with a spatula
- Once fully combined, fold 1/2 cup of chocolate chips into the batter
- Scoop a heaping tablespoon of batter onto the lined baking sheet for each cookie – I use an ice cream scoop for this
- Leave a small amount of space between each cookies – you might need to do more than one batch
- Bake in the oven at 350F for 18 minutes or until they start to get golden brown on the outside
- Remove cookies from oven and allow to cool fully
- Melt coconut oil and chocolate chips together for topping
- Drizzle on top of each cookie and sprinkle with coconut while the chocolate is still warm
- Enjoy immediately or store at room temperature for up to 5 days
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.