Description
These chewy cookies are little bites of heaven—soft in the middle, crisp at the edges, and packed with coconut, whole almonds, and gooey chocolate chips. With a blend of almond flour and all-purpose flour, they’re rich, nutty, and deeply satisfying. Once you try one, it’s nearly impossible to stop at just one!
Ingredients
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1 cup unsweetened shredded coconut
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1 cup almond flour
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½ cup all-purpose flour
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½ cup brown sugar, packed
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½ cup granulated sugar
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½ cup unsalted butter, softened
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1 large egg
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1 teaspoon vanilla extract
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½ teaspoon baking soda
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¼ teaspoon salt
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1 cup semisweet chocolate chips
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½ cup whole almonds
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the egg and vanilla extract until the mixture is smooth and well combined.
In a separate bowl, whisk together almond flour, all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients into the wet ingredients, stirring just until combined. Be careful not to overmix.
Fold in the shredded coconut, chocolate chips, and whole almonds. You’ll start to see that classic chunky cookie dough texture.
Scoop out tablespoon-sized portions of dough and place them on the prepared baking sheet, about 2 inches apart to allow for spreading.
Bake for 10–12 minutes, or until the edges are golden brown and the centers are just set.
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
These cookies are the perfect mix of crunchy, chewy, sweet, and nutty, making them an instant favorite for anyone who tries them. Whether you’re baking for a crowd or just treating yourself, this recipe delivers cookie perfection every time.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American