Wheat-Free Coconut & Chocolate Chip Cookies

Here’s the recipe for the no-wheat cookies made with almond flour, coconut flakes, and chocolate chips. They are very healthy (only a few, natural ingredients), completely wheat-free, kosher for Passover. Not to mention that they are so delicious, chewy, not too sweet, and very addictive. We’re happy to share the recipe!

The Recipe

1) About 5 cups of almond flour (use Trader Joe’s blanched almond flour)
2) 2 cups of organic coconut flakes, unsweetened (Trader Joe’s brand)
3) About 1 and 1/2 cups of Turbinado sugar (you can vary this amount up to 2 cups, but I found that between 1.5 and 1.75 would be optimal. Turbinado sugar can be found in Trader Joe’s.
4) 1 whole and 1/2 of a chocolate bar (Trader Joe’s Organic Dark Chocolate with Almonds)
5) 5 medium/large eggs (4 if you use extra large ones)
6) 150g of coconut oil (about 10 0.5 oz cooking spoons) (Trader Joe’s Extra Virgin Organic Coconut Oil)
7) 0.5 oz of Vanilla Bourbon (Trader Joe’s, made with real vanilla)
8) About 2 full teaspoons of baking powder
9) A healthy pinch of salt

Chop the chocolate bars with a sharp knife into tiny little pieces, or as small as you can (you’ll know when to quit). I usually do a criss-cross pattern – chop along the thin side and then chop along the long side. Use a thick sturdy cutting board.

Using an electric hand mixer beat the eggs with the sugar for several minutes until sugar dissolves in a very large container (at least 4 quarts or larger). Add baking powder, salt, vanilla and coconut oil. Beat for another minute or so. Add all of the other ingredients – coconut flakes, chocolate and almond flour. Beat this mixture until it turns into a thick paste and the ingredients are well mixed and evenly distributed. Use a silicone spatula to scrape the mixture off of the sides and press towards the center to turn it into a giant ball.

If the mixture is too soft, you might want to refrigerate it for several hours before rolling the cookies (the top dries quickly so cover the container), but the above recipe usually results in fairly thick paste that can be immediately scooped using a cooking spoon into 1.5 inch balls, rolled into a round ball and laid out on a cookie sheet lined with parchment paper. Make a decent amount of space (at least one cookie) or else the cookies will stick to each other. Above recipe requires two sheets (one large and one small) to fit all of the cookies.

Bake for exactly 20 minutes in a preheated oven at 375F. You do NOT want to over-bake this. Right after the cookies are done, take them out and let them cool. They cool for a while, and the taste is not the best if you eat them warm. But if you really want to get a quick hit, place them in a freezer (yes, freezer) for about 30-45 minutes (until they are no longer warm to the touch). You won’t regret it. Just remember to take them out in time. The cookies are best kept in a refrigerator and eaten cold – do not store them elsewhere because the taste will be different.


As a side note, it took years of experimentation and scaling of the original recipe (we have many eaters). If anyone knows how to cut chocolate bars into small pieces without making a mess and without using a knife, I’m all ears, as this is the most annoying part of the process.