The Sprouted Kitchen’s Almond meal cookies with coconut and cacao nibs
POSTED ON December 19, 2013
Since it was released last year, Sara Forte’s The Sprouted Kitchen cookbook has migrated from our book shelves to the coffee table, to the kitchen counter and back several times. And though I’ve have looked at almost every page on at least three occasions (if not more), it’s only just recently that I’ve had time to make one of the many tempting recipes.
This recipe jumped out at me not only because I love almond meal and coconut in anything, but also because I happened to have all the ingredients on hand…well almost, save mascavado sugar. I replaced it with coconut sugar and the cookies ended up mildly sweet, which was perfect for me. I’m sure the mascovado sugar would have provided a crisper edge and stronger flavor. The cookies are chewy, with the added interest and intensity of cacao nibs. I have to say, these are a great quick and easy, gluten-free cookie to whip up and they store well too—that is I think they would except they didn’t last more than a day and half, everyone loved them!
If you’re doing any holiday baking these make a nice addition—a more adult alternative to the common chocolate chip cookie.
Wishing you all a wonderful holiday and all the very best for a great 2014.
Lovely photos by Stephen Johnson
The Sprouted Kitchen’s Almond meal cookies with coconut and cacao nibs.
Barely adapted from The Sprouted Kitchen cookbook by Sara Forte.
Sara mentions that the egg can be replaced with 1 tablespoon ground flax seeds and 3 tablespoons water but that they don’t rise as much. The recipe suggested cooking these cookies for 7 to 10 minutes but I found in my oven they needed 12 to 13 minutes.
1 ¼ cups almond meal
¼ cup cacao nibs
½ cup unsweetened shredded coconut
½ teaspoon baking powder
¼ teaspoon sea salt
1/3 cup coconut sugar (Sara’s recipe uses muscovado sugar)
3 tablespoons melted extra virgin coconut oil
½ teaspoon vanilla extract
Combine almond meal, cacao nibs, coconut, baking powder, salt and sugar in a medium bowl and set aside.
Whisk egg thoroughly until doubled in volume. Whisk in coconut oil and vanilla extract, and stir into dry mixture until just combined. Place in the fridge for 30 minutes or up to overnight.
Pre-heat oven to 375 degrees Fahrenheit.
Line a baking sheet with parchment paper and set aside. Roll dough into balls about an inch in diameter and place on lined baking sheet about 2 inches apart. Gently press cookies to flatten them a little. Bake 10 to 13 minutes or until edges are just beginning to brown. Remove from oven and allow to cool. Store left over cookies in an airtight jar for a couple of days,…but they last that long.