choco coconut cookiesTonight, my family and I are heading to see Catching Fire, the second installation in the Hunger Games Trilogy.  In keeping with the treat yourself theme of Thanksgiving I wanted to bring along something sweet for us to enjoy on this snowy night. I decided cookies would be the perfect moviegoers dessert as they are portable and have a relatively inaudible crunch so as not to disturb the other patrons. So instead of indulging in the candies and chocolates of the HFCS containing variety that are normally found at movie theaters, we will be enjoying these delicious gluten-free chocolate chip cookies. These cookies are crumbly and moist with a very delicate crunch thanks to the shredded coconut. They are the perfect decadent treat but are so harmless in the nutrition department that they could be enjoyed even as a quick energy boosting snack in lieu of an energy or granola bar.


  • 2 cups almond meal
  • 1/4 cup chopped dark chocolate and 1/4 cup semisweet chocolate chips
  • 1 cup shredded unsweetened coconut
  • 1/2 tsp baking powder
  • 1/4 teaspoon sea salt
  • 1/3 cup grade A maple syrup
  • 1 egg
  • 3 Tbsp coconut oil, melted
  • 1/2 tsp vanilla extract
  1. In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar.
  2. In a separate bowl, beat egg until uniform in color and doubled in volume.
  3. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
  4. Chill in the fridge for at least 30 minutes or even overnight.
  5. Preheat oven to 350 degrees.
  6. Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit.
  7. Bake until edges begin to brown, 12-14 minutes.
  8. Remove from oven and let cool before serving.

Recipe adapted from the Sprouted Kitchen