- 1- 1/2 cup of chunky, unsweetened applesauce
- 2 eggs
- 1/4 cup or less of honey (this can even be omitted as the applesauce is a great sweetener by itself)
- 2 tsp of vanilla
- 3 cups of almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsweetened coconut
- 1 bag of chocolate chips (60% cocoa or more) or a broken up dark chocolate bar
- Preheat your oven to 325 degrees.
- In mixing bowl, add applesauce, eggs, honey, vanilla.
- In a separate bowl add flour, soda, salt, unsweetened coconut.
- Mix dry ingredients into mixer with wet ingredients.
- Stir in a bag of dark chocolate chips.
- These cookies do not melt like regular cookies so I scooped the dough onto the sheet and then pressed them down a bit to make them flat.
- Cook about 12 minutes (usually not any less than that). The tops of them will turn golden brown when they are done. Let them sit for a few minutes on the cookie sheet before moving them to a cooling rack. Cookies are nice and chewy. You can store in the fridge for a few days or in freezer for up to a week.
Did you know that the Chocolate Chip Cookie was invented by accident in the early 1930s? Who knew? I love how “mistakes” can turn into something wonderful. Don’t forget that. Okay, onward…
Preheat your oven to 325 degrees.
In one bowl mix up:
- 1- 1/2 cup of chunky, unsweetened applesauce
- 2 eggs
- 1/4 cup or less of honey (this can even be omitted as the applesauce is a great sweetener by itself)
- 2 tsp of vanilla
In a separate bowl put:
- 3 cups of almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsweetened coconut
And then mix the dry ingredients with the wet ingredients.
Then stir in a bag of dark chocolate chips (Anything over 60% cocoa is great here). You can even break up a dark chocolate bar and add that in place of the chips. No semi-sweet or milk chocolate ( I shouldn’t have to tell you this, but just in case you were going to try to sneak that one by me!)
In a regular recipe, the dough is the best part in my opinion. Although I feel this dough is good, I think with this recipe, the finished product is the best part. These cookies do not melt like regular cookies so I scooped the dough onto the sheet and then pressed them down a bit to make them flat. You can see there is not a whole lot of difference between precooked and cooked.
Cook about 12 minutes (usually not any less than that). The tops of them will turn golden brown so you know they are done. Let them sit for a few minutes on the cookie sheet before moving them to a cooling rack. Cookies are nice and chewy. You can store in the fridge for a few days or in freezer for up to a week.
Once they have cooled a bit, taste one (believe me, as tempting as it is, let them cool before going all cookie monster on me and chomping down on one; the chocolate is HOT!) Try to eat only one, I dare you. But of course, eat them in moderation. They are a rare sweet treat!!
Purely Primal 
Woo Hoo! I love cookies and I love love love this recipe thank you so much for posting this. The pictures are extra helpful too!
another good recipe!!
could i use coconut flour? What could i use in place of the unsweetned coconut?
I have not tried these with coconut flour, but it is not a 1:1 substitute with the almond flour. You would use less coconut flour and probably an extra egg or two. Recipes with coconut flour tend to require a lot of eggs. You could probably sub 1 tablespoon of tapioca flour for the unsweetened coconut, although if you are also using coconut flour then you may not need this. I haven’t tried a lot of variations with this recipe. Let me know if you have success.