Craving a sweet treat that’s indulgent yet guilt-free? These chewy almond coconut chocolate chip cookies are your answer! Packed with the nutty richness of almond butter, the crispy crunch of toasted coconut, and melty chocolate chips, they’re a trifecta of delight. No need to reach for a candy bar—these chewy, melty, crispy cookies satisfy your sweet tooth without the sugar crash.
Why These Almond Cookies Are a Must-Try
I love how these cookies bring together almond, toasted coconut, and chocolate in a way that feels like a warm hug in every bite. They’re not the kind of sugar-bomb cookies that leave you feeling bleh or send the kids zooming into orbit. Sweetened with just dates and a touch of coconut sugar, they’ve got just the right amount of sweetness to keep you happy and sane. Plus, they’re loaded with protein and fiber, making them a fantastic take-along snack.
Benefits of Key Ingredients
-
Dates: Naturally sweet, adding fiber and nutrients without refined sugar.
-
Almond Butter: Provides healthy fats and protein for a satisfying bite.
-
Toasted Coconut: Adds crunch and a rich, nutty flavor that elevates every cookie.
Perfect for Any Occasion
Whether you’re sneaking a late-night treat or packing a lunchbox, these cookies are a crowd-pleaser. Pair them with a glass of cold milk for pure bliss. They’re easy to whip up, and the ingredients are simple enough to keep on hand for whenever the craving strikes.
Serving Suggestions
These almond joyful cookies are perfect for after-school snacks, potlucks, or a cozy night in. For a fun twist, crumble them over raw vanilla ice cream or pair with a cup of coffee or spicy chai for an irresistible morning treat.
Tips for Perfect Cookies
-
Room-Temperature Ingredients: Ensure butter and egg are at room temperature for a smoother dough.
-
Chill Dough: If the dough feels sticky, chill for 15 minutes before shaping to prevent spreading.
-
Even Toasting: Stir coconut halfway through toasting for uniform color.
-
Cookie Size: Adjust scoop size for smaller or larger cookies, tweaking bake time as needed (10–12 minutes for smaller cookies).
FAQ: Almond Coconut Cookies
Can I make these cookies gluten-free?
Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.
Can I use a different sweetener?
Maple syrup or honey can replace coconut sugar, but reduce cream by 1 tablespoon to balance moisture.
How do I store these cookies?
Keep in an airtight container at room temperature for 5 days or freeze for up to 3 months.
Chewy Almond Coconut Chocolate Chip Cookies
These almond butter cookies are packed with toasted coconut and chocolate chips for the perfect melty crunch!
Ingredients
- 2 cups large coconut flakes
- 14 large dates, pitted
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/4 cup coconut sugar
- 1 cup almond butter
- 8 tablespoons butter
- 3 tablespoons cream
- 1 egg
- 1 cup chocolate chips
Instructions
- Toast the Coconut: Preheat your oven to 350°F. Spread the coconut flakes on a baking sheet and toast for about 7 minutes, until golden brown and fragrant. Set aside to cool.
- Process the Dry Ingredients: In a food processor, combine the pitted dates, flour, salt, and baking soda. Pulse until the mixture looks sandy. Set this aside.
- Cream the Wet Ingredients: In a large mixing bowl or stand mixer with a paddle attachment, cream together the coconut sugar, almond butter, butter, and cream. Scrape down the sides of the bowl a few times to ensure everything’s smooth and light in color. Add the egg and beat until fully incorporated.
- Combine Wet and Dry: Gently stir the dry mixture into the wet mixture until just combined.
- Add Mix-Ins: Fold in the cooled toasted coconut and chocolate chips until evenly distributed.
- Shape the Cookies: Line a baking sheet with parchment paper. Use a 2-ounce scoop or a large spoon and your hands to form semi-round balls of dough. Place them about 2 inches apart on the baking sheet. Gently press each ball with a fork to flatten slightly.
- Bake: Bake at 350°F for 12 to 14 minutes, until the edges are golden. Cool the cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Storage: Keep cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Date Sweetness: The dates add a natural sweetness, but if you prefer a touch more, increase coconut sugar to 1/3 cup.
Coconut Tip: Watch the coconut closely while toasting—it can go from golden to burnt quickly!
Substitutions: Swap almond butter for peanut butter for a different nutty flavor, or use dairy-free butter and cream for a vegan option.
Make It Quick: If you’re short on time, use pre-toasted coconut flakes, but fresh-toasted adds unmatched flavor.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
