Grain Free Chocolate Almond Coconut Cookies

These cookies didn't turn out exactly as I had hoped.  What I was envisioning was more of a flatter, spread out lacy kind of cookie, with the almond slices showing off their pretty faces in amongst the chocolate drizzle. Alas, they did not spread or flatten as expected. However, the cookie that it did make, is probably one of my favourite grain free ones so far. My still-grain-noshing son was even impressed.  So think of them as a happy accident, and enjoy!

Grain Free Chocolate Almond Coconut Cookies

Mix together in large bowl:

1 1/3 cup almond flour

¼ cup chocolate chips

1 cup sliced almonds

½ cup unsweetened shredded coconut

½ tsp baking powder

1/2 teaspoon sea salt

1/3 cup brown sugar

Melt:

2 tbsp coconut oil

2 tbsp butter

Stir in to dry ingredients.

In a small bowl or measuring cup, beat until very frothy: (used my immersion blender)

1 egg

1 ½ tsp vanilla extract

Add to dry ingredients and mix well.

Chill for about ½ hour,  and quickly shape into balls using about 2 tsp of dough per ball.  Flatten out balls to ½ inch thickness (the dough is both crumbly and sticky…I held the sides of the ball, squished with a fork, and kind of slid the fork off horizontally instead of picking it straight up. This helped to keep the cookies in shape) Leave an inch or two between flattened balls, they do not spread much.

Bake on parchment paper at 350 for 11-12 minutes. Let cool for 5 minutes on pan, and remove to cooking rack to cool completely. Place all cookies, once cooled, back on one of the parchment covered pans, fairly close together,  and then drizzle with about 1/3 cup of melted chocolate chips (forks make drizzling easy).

Keep cookies chilled until serving to keep chocolate from melting J