Caryl Haxworth ~ Charms Of Light



Caryl's Kitchen <

Almond Coconut Chocolate Chip Cookies

These cookies were the result of another recipe made up with left over almond pulp (from my home-made almond milk). Although I was hoping for something a little firmer -- they actually turned out quite soft, moist and a tiny bit chewy -- they were full of flavour and tasted absolutely delicious. Again, these are both gluten-free and dairy-free and make a nice little healthy treat when in need of a snack.

Almond Coconut Chocolate Chip CookiesAlmond Coconut Chocolate Chip Cookies


Ingredients - Makes approx. 38 cookies

  • 2 (and a bit) cups almond pulp
  • 1/2 cup dark chocolate chips (or use chopped up chocolate pieces)
  • 1 cup shredded coconut
  • 1 tsp baking powder
  • pinch of salt
  • 1 tbsp cacao powder (or cocoa powder) - although this is purely optional
  • 2 eggs
  • 120 mls (approx. 6 tbsp) coconut oil - melted
  • 1/2 cup honey
  • 1 tsp vanilla extract


  1. In a large bowl, stir together the almond pulp, chocolate chips, coconut, baking powder, salt and cacao powder.
  2. In a separate bowl, beat the eggs well.
  3. Whisk the coconut oil, honey and vanilla into the eggs. Then pour this mixture into the dry ingredients and stir until just combined.
  4. It is quite a wet mixture, so I chilled it in the fridge for about an hour, so make it more workable.
  5. Preheat oven to 180C degrees. Take tablespoons of the dough and shape into balls. Place on baking sheets and press down slightly to flatten them a bit. Allow some space between each one to give room for spreading. Bake approx. 15 minutes, or until edges begin to brown. Remove from oven and let cool before serving.


Caryl ♥



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