Chocolate Almond Coconut Cookies

These are really Cheryl’s Cookies…. she brough me one from our favorite drink place, and asked me to re-write it for her, making it GF. And so here’s my version or copycat of this great, chocolate almond coconut cookie.

Cheryl’s Cookies

1 cup butter

1 cup brown sugar

1 tsp. vanilla extract

1 egg

1 tsp. baking powder

1 tsp. baking soda

2 cups cassava flour

8 oz. milk chocolate chips

2/3 cup sliced roasted almonds

1/2 cup unsweetened coconut flakes

Preheat your oven to 375 degrees.

Cream together the butter, sugar and vanilla until light and fluffy. Then add your egg and beat on medium speed for 1-2 more minutes. Then add your baking powder, baking soda and cassava flour. Stir gently just to combine and the flour is all incorporated.

Mix together the cookie dough on low speed then add your chocolate chips, almonds.

Using a 1/4 cup cookie scoop or measuring cup, place the scoop of dough in your hand, then break the dough apart in half, butting the raw or broken edges facing up, and pressing the cookie round back together gently. This will give the cookie great texture. Place a pinch of coconut flakes on the top of the cookie. Repeat until all the cookies are done. Spacing apart about 2″ to allow for baking.

Using a 1/4 cup cookie scoop or measuring cup, place the scoop of dough in your hand, then break the dough apart in half, butting the raw or broken edges facing up, and pressing the cookie round back together gently. This will give the cookie great texture. Place a pinch of coconut flakes on the top of the cookie. Repeat until all the cookies are done. Spacing apart about 2″ to allow for baking.

Bake for 10 minutes, until the cookes are golden on the bottom, the coconut is golden on the top, and remove from the oven. Let the cookies cool 5-8 before eating. This will make them hold their shape even better. Makes 10-12 large cookies.

Happy Baking! xo