As I sit here typing this I am also mindfully enjoying one of these amazing cookies! They’re chewy, just the right amount of sweet, slightly gooey from the dark brown sugar, and the lingering coconut texture at the end makes them just the perfect treat!
They’re dairy free, gluten free, grain free, soy free, and possibly nut free (just leave them out!).
The first time I made these cookies I made them plain, no chocolate and no nuts, but as I was eating them I couldn’t help but think that they could be improved with a little dairy free dark chocolate. I mean, what can’t be improved with a little dairy free dark chocolate? Probably soup. But you could make dark chocolate soup and then dip cookies in it!!! 😉 See, I knew we were on the same wavelength.
And as a side note, if you follow me on Instagram, you’ll know I’ve given up caffeine for the month of February along with dairy. Truth be told, I come on and off dairy A LOT. I honestly wish I could just give it up completely but – CHEESE. It’s so good. That’s my main weakness. BUT, I have been doing excellent not having it. It’s easier to make a clean break, I think. The last time I had dairy it was grassfed butter (less of a concern) and that was on Thursday the 2nd. Cheese? Before that? Unknown. It’s been over a week though – go me!
But I digress, what I was going to say was, yes, I know there is caffeine in chocolate. Am I terribly concerned? No. My main issue was having 1-2 cups of coffee throughout the day and sometimes an additional cup of black tea. Those amounts of caffeine are not healing for my adrenal glands which I am working very hard to take good care of so that they can take care of me.
And with that, I wanted to officially announce that I’m currently writing an e-book(let) about healing from adrenal fatigue!
The book(let) will be very holistically focused, meaning there will be tips for healing all aspects of adrenal fatigue including the mental, emotional, spiritual, and physical aspects as they cannot be separated. I really hope you’ll all stick around and read more about it as the launch date approaches. I’ll be sharing my personal story with adrenal fatigue here on the blog as well. But for now…. on to the recipe!
Ingredients Yield: ~15 cookies
- 1 1/4 cup unsweetened shredded coconut (I like Bob’s Red Mill)
- 2 tbsp coconut oil (unrefined has a better coconut taste, but either is fine)
- 1 organic egg, beaten
- 1/4 cup + 2 tbsp packed non-GMO dark brown sugar
- 1/4 tsp real vanilla extract
- pinch of salt
- 1/2 cup dairy free chocolate chips (I prefer dark chocolate, but it’s up to you)
- 1/4 cup roughly chopped almonds
- Preheat oven to 350°
- In medium pot, melt coconut oil over low.
- Stir in shredded coconut and turn off heat. Stir until coconut is coated in coconut oil.
- Stir in brown sugar, beaten egg, vanilla, and a pinch of salt.
- The mixture should come together as shown to the right.
- Spoon scant tablespoons onto silicon mat (or parchment paper) lined baking sheet & press down gently with fingers to flatten. Take care to make sure all of the cookies are relatively the same size.
- Leave about an inch between each cookie. They will spread, but only slightly.
- Sprinkle chopped almonds on top of cookies.
- Bake at 350° for 10-13 minutes, checking at 10 minutes
- The cookies are done with they turn brown around the edges.
- While the cookies are baking, melt chocolate over a double boiler or use the microwave. (See info below on using a double boiler)
- Make sure the chocolate melts completely and stays warm or you will have a heck of a time trying to drizzle it over your cookies.
- Once cookies are done baking, remove sheet to cooling rack and let cool 5 minutes.
- Once cooled enough, drizzle chocolate over top of each cookie. Or go crazy and give a few cookies a big ol’ blob! Not as aesthetically pleasing, but it’s yummy!
- Make sure you’re using unsweetened coconut or the cookies will be way too sweet and they may not hold together.
- There are 2 reasons I put the almonds on top instead of inside: 1 – my daughter didn’t want hers to have nuts and 2 – it’s pretty. If you don’t care about either of those, put the nuts in! I think they would be equally as good with the nuts stirred in, if not better. Let me know what you try!
- Notes about using a double boiler… This is nothing fancy. I use a medium sized pot, put a couple of inches of water into it and then place a heat proof bowl on top. Bring the water up to a boil, stir the contents of the bowl frequently. The biggest thing to remember is to wear an oven mitt on the hand that is holding/controlling the bowl. You WILL get burned if you do not wear an oven mitt/protect your hand. Second, as you stir the chips, make sure the bowl is allowing some steam to escape periodically. This is for safety reasons. I don’t own or like microwaves, and the double boiler method works just fine.
- Store in the fridge! I like to lay them out in a single layer so the chocolate can harden and then I stack them in an air tight container.
- This recipe has been lovingly adapted from Outside Oslo.
That’s it! These cookies are super delish and can easily be decorated by your little kitchen helper for Valentine’s Day! Just add some red, pink, or white sprinkles on top of the warm chocolate and you’re all set!