Sophie's Gluten Free Triple Coconut & Almond Butter Soft Cookies With Dark Chocolate Chips


240 mililiters of coconut milk
40 grams of unsweetened coconut flakes
200 grams of raw dark almond butter with its natural oil/ When u o
60 milliliters of agave syrup
1/2 teaspoon of gluten free vanilla extract/ I use home made
80 grams of thicker dark chocolate chips/ I use Callebaut, (He is Belgian, of course!)


Preheat your oven for 10 minutes on 180°C ( 350 F ) & take 2 baking trays out of the oven.
Take the large bowl of your Kenwood or Kitchen aid and place the K-paddle in. Add the sifted coconut flour, coconut milk and almond butter. Mix well on medium speed to emulsify eveything together. Scrape the bottom and sides of the bowl & mix again.
Now, add the vanilla extract, gf baking powder, dark chocolate chips, agave and unsweetened coconut flakes. Mix well on medium speed until all comes together. Scrape the sides and bottom from your bowl & mix again until all is well blend in. Your dough is well moist, sticky and dark brown in colour because of the almond butter.
Take a baking tray & lay a silpat on the tray. With the help of 2 tablespoons spoon the mixture on the silpat. Make them not too big & heap them up a bit. Leave a bit of space between each cookie. The dough will stick. I had about 11 cookies on 1 sheet and 10 cookies on the other, a bit spaced apart.
Bake in the lower end of the oven for about 15 to 20 minutes depending of your oven.
Check out your cookies and watch them carefully to see if they don't burn.
When they are golden and ready, take the trays out of the oven with oven gloves & let them sit on the silpat for about 10 minutes before removing them on wire racks to cool down. This will give them a lovely shine on the bottom of the cookies and also they won't fall apart so easily! Let them cool down completely.
Enjoy them as breakfast, as a great snack or enjoy with a good cup of tea.
MMMMMMMM,...I asure you want more then 1!




Tammy Wittig's picture

My kids and I really liked these - not very sweet and very filling. The baking time was off for me, though - at 14 minutes on the middle rack they looked like the picture above but a lot of them were black on the bottom. If you like lighter cookies, I'd recommend checking them at 8 - 10 minutes. Now I'm going to make the leftovers into ice cream sandwiches with coconut milk ice cream. Yum!


These are the best gluten free and healthy soft cookies I have ever made! I created it myself too. They are a bit harder on the outside & soft and dense on the inside,...ooh yes!
I was on a mission to create the best coconut, almond butter & dark chocolate chips cookies.
I also used coconut in 3 ways: coconut flour, coconut milk & unsweetened coconut flakes.
These aren't sweet at all but they would be great for breakfast or a snack on the run.
That was my idea!


24 servings


Monday, August 23, 2010 - 12:47am


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