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Double Chocolate Almond Cookies with Coconut

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These cookies are kid tested, Mama Lin approved. We should all make them.

Double Chocolate Almond Cookies - they're crisp on the outside and soft like brownies on the inside! | healthynibblesandbits.com

Mama Lin is picky with a capital “p” when it comes to desserts. Every time I make something for the family, she doesn’t hold back on her “constructive” comments. For starters, she never likes it when I throw fruit into a dessert. “Fruit should be eaten naked without any sugary frills,” she would always say. Other times, she’ll find something wrong with the taste or texture. Mama Lin is a difficult woman to please.

Double Chocolate Almond Cookies - they're crisp on the outside and soft like brownies on the inside! | healthynibblesandbits.com

She has a weakness for nuts and chocolate though. I know because I grew up with boxes of See’s chocolate and nut candies lying around the house. (It is no coincidence that I developed a thing for good chocolate at a young age.)

This past weekend, I wanted to make something special for Mama Lin because, well, she is a special woman. Raising four kids in a foreign country was no easy task, and I admire her every day for it. So how do you say “thank you” to the most amazing woman you know? You bake her some damn good cookies.

Double Chocolate Almond Cookies - they're crisp on the outside and soft like brownies on the inside! | healthynibblesandbits.com

These scrumptious chocolate beauties have a slight crisp on the outside and the texture of soft brownies when you bite right into them. They were so good that I caught Mama Lin sneaking a couple of these into her purse. Mission accomplished.

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Servings: 24
Author: Lisa Lin

Double Chocolate Almond Cookies with Coconut

These delicious gluten-free double chocolate almond cookies are crispy on the outside and soft like brownies on the inside. Makes 24 cookies.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins

Ingredients

  • 1/3 cup (75g) butter, softened at room temperature
  • 3/4 cup + 1 TBS, 155g granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 1/4 cups (140g) almond flour
  • 1/3 cup (30g) unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/3 cup (25g) unsweetened shredded coconut
  • 4 oz bar, 115g of semisweet chocolate, roughly chopped
  • fleur de sel sea salt for topping, optional

Instructions

  • Preheat oven to 350 degrees F (175 degrees C). Line two large baking sheets with parchment paper.
  • Using a hand mixer, beat the butter and sugar together for two minutes. The batter should be fluffy.
  • Add the egg and vanilla and beat everything for another minute. You should have a very creamy batter.
  • In a small bowl, whisk together the almond flour, cocoa powder, baking powder, salt, and shredded coconut. Dump everything into the bowl of wet ingredients. Mix until all ingredients are just incorporated. Fold in chopped chocolate.
  • Using a tablespoon measure, scoop out a heaping tablespoonful of cookie batter and shape it into a ball. Drop the ball onto the lined baking sheet, and press gently to flatten out the dough a little. Repeat for the remaining dough. Top cookie dough with a tiny bit of salt if you like.
  • Bake for 11 to 12 minutes. Be sure not to overcook these cookies because they will start to burn on the bottom!
  • Let the cookies cool for 5 minutes before transferring to a wire rack. Best consumed warm!
  • Store leftovers in an airtight container for 3 to 4 days.

Notes

1. Recipe adapted from Joy the Baker.[br][br]2. Make sure to use butter that’s room temperature. This helps to make sure that the cookies will spread out into lovely flat circles.[br][br]3. If you want sweeter cookies, use a full cup of sugar.
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!
Category: Dessert, Gluten Free
Double Chocolate Almond Cookies - they're crisp on the outside and soft like brownies on the inside! | healthynibblesandbits.com

Looking for more cookie recipes? Try these:

Chocolate Chip Pretzel Cookies with Graham Cracker | healthynibblesandbits.com

Chocolate Chip Pretzel Cookies with Graham Crackers

Coconut Chocolate Thumbprints

Coconut Chocolate Thumbprint Cookies

 

Lisa Lin Head Shot

Hey, there! I’m Lisa Lin

Here, you’ll find well-tested Asian recipes, pantry guides, and recipes from my sassy mother, Mama Lin. Through my recipes and cooking videos, I hope to honor the food and traditions that surrounded my Chinese American upbringing.

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  3. Alice @ Hip Foodie Mom says

    ah, I’m so glad your mom liked these cookies!!! they are gorgeous!!! and yes, I have mad respect for all parents who came over here to the US to give their kids a better life. . that takes such courage and love. . your mother sounds like an amazing woman!

    Reply

    • Lisa says

      Thanks, Katalina! I’ve tried these cookies with and without coconut, and the coconut version definitely wins!

      Reply

  17. C Cook says

    I just baked these cookies and they’re delicious. I didn’t have all of the ingredients so I used semi-sweet chocolate chips, coconut sugar, and added pecans instead of coconut. They taste just like brownies. The added pecans made the dough a little stiff so I lightly pressed the cookies using wax paper. They taste just like brownies! They’re so good warm and gooey! Thank you for posting this cookie recipe! (-:

    Reply

  18. Susan says

    I made these cookies and they are definitely a keeper. I will do them once again ad this time i will reduce the almond flour and add more coconut to satisfy my tastes buds. I am confused about one thing, in the ingredient list you call for baking powder whilst in the method it says baking soda. Should i stick with baking powder? Thanks

    Reply
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