Whenever I meal prep for clients, stuffed sweet potatoes are almost a given. They keep all week and the filling options are endless. Which means you’ll never grow tired of the same old same old.
These cookies are almost too easy to make with a total of 9 ingredients and an hour of time start to finish. Plus, they're pretty darn healthy too!
I love recipes like this because they prove eating healthier and incorporating whole, nutrient dense foods doesn't have to be boring or bland. Or mean you can't have a sweet treat here or there!
Almond Coconut Cacao Nib Cookies
Makes 12-15 cookies
1 1/4 cups almond meal or almond flour
1/4 cup raw cacao nibs or dark chocolate chips
1/2 cup unsweetened shredded coconut
1/4 cup coconut sugar
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1 pasture-raised egg
3 Tbsp. coconut oil, melted
1/2 tsp vanilla extract
In a large mixing bowl, stir together almond meal, cacao nibs, coconut, baking powder, coconut sugar, and salt.
In another small bowl, beat eggs until uniform in color. Whisk in coconut oil and vanilla, then incorporate into dry ingredients and mix until just combined.
Chill for 30 minutes (up to overnight).
When ready to bake, preheat oven to 375 degrees and line two sheet pans with parchment paper. Shape dough into rounded tablespoon-sized balls and place onto baking sheets with 1-1/2 inches of space between each cookie. Press down to flatten slightly.
Bake cookies for 7-10 minutes, until the edges are slightly brown. Being careful not to over bake the cookies as the coconut can burn quickly.
Let cookies cool completely before storing in an airtight container for up to three days.
I prefer to freeze these cookies in a well sealed plastic bag and reheat individually in the toaster oven whenever that evening sweet tooth happens to strike.
Recipe slightly adapted from the amazingly talented Sprouted Kitchen.