Chocolate Coconut Cookies


  • 1 cup blanched almond flour
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch (I use tapioca starch)
  • 1/4 teaspoon fine salt
  • 1/2 teaspoon baking soda
  • 6 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 cup Lilly Brand chocolate chips (optional)


  1. Preheat an oven to 350°F and line 2 sheet pans with parchment paper.
  2. To a large bowl, add almond flour, coconut, cocoa powder, starch, salt and baking soda and whisk well.
  3. Pour in the syrup, vanilla and chocolate chunks. Stir well until a very thick, almost stiff batter forms. It will be very sticky.
  4. Use a cookie scoop or form round shapes with 2 tablespoons worth of dough. It will be a little sticky to roll into balls with your hands, but does OR just form the shapes on the pan pressing them down to 1/4 - 1/2 inch thick and smooth the edges into a round shape after dipping your fingertips in water.
  5. Place each cookie 2 inches apart, 6 per pan.
  6. Bake for 10 minutes. They should have spread nicely and puffed up. Do not over-bake them or it can dry out the centers.
  7. Cool on the pan for 10 minutes before moving to cooling rack.
  8. Makes 1 dozen. These will soften by the next day.
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