Almond and Coconut Cookies with Cacao Chips

So I may have indulged a little over the past month (it was Christmas and NYE to be fair) but it’s time to get my foodie habits back on track to my usual fit food (unprocessed, unrefined and healthy) diet. However my brain and taste buds didn’t get the memo… I am craving sweet goodies like it’ll be my last day on Earth. Luckily thanks to my bestest gal pals and their thoughtful birthday present to me I have it covered. These almond and coconut cookies with cacao chips are a healthy alternative to your standard choc chip cookies as they are vegan as well as gluten and refined sugar free (aka as good for you as a cookie can get) but they are also satisfying to my sweet tooth – unbelievable so! PS they are super easy to make too!

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What You’ll Need:

  • 130g almond meal
  • 2 & 1/2 tablespoons of melted coconut oil
  • 30g cacao nibs
  • 2 tablespoons of maple syrup
  • 1 teaspoon of vanilla extract
  • 1/4 teaspoon of sea salt flakes
  • 1/4 teaspoon of baking powder


What You Need To Do:

 Turn the oven on to 180 degrees Celsius to start warming up and line a large baking tray with baking paper.

In a large mixing bowl place all the dry ingredients (including cacao nibs) and roughly mix them together. Next add in the wet ingredients. With a spoon mix both wet and dry ingredients together until a dough starts to form.

Take teaspoon amounts of the dough, roll into balls and then place on the baking tray. Make sure you allow enough room for the cookies to spread. Slightly flatten the cookie dough balls with a finger.

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Place the cookies in the oven and bake for 12 to 15 minutes or until golden brown.

You really should allow the cookies to cool on a wire rack (blah blah blah) but if you’re like me you’ll be into these cookie goodies as soon as they come out of the oven! If you aren’t however the cookies can be stored in an air tight container for midnight snacks later on – or for up to 3-4 days (if you can resist that long that is!)

Pssst… This recipe will make 10-12 cookies (depending on size) so feel free to double the recipe! Trust me, they are that good!


JB xx

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