If I thought my last stab at gluten-free baking was successful, these cookies were even better.
I’d been looking for a way to use almond meal (a bargain at Trader Joe’s, though you can grind it fresh yourself) for a while and when I saw this recipe for coconut-chocolate chip cookies I had to try it.
Though the cookies don’t plump up like traditional chocolate chip cookies, they are a little crisp on the outside and chewy inside. I used mini chocolate chips instead of chopped dark chocolate but otherwise stuck with the recipe. It’s a good base that would be good with other add-ins too.
Everyone in my house loved the cookies. They’re not too sweet. More like granola bars than cookies. My only complaint is that the recipe doesn’t make enough. You’ll definitely want to double it!