makes 14 cookies
1 1/4 cups almond meal
1/4 cup chopped dark chocolate chips
1/2 cup shredded unsweetened coconut
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
1/3 cup brown sugar
1 egg
3 tablespoons coconut oil, melted and cooled slightly
1/2 teaspoon vanilla extract
1. In a large bowl, stir together the almond meal, chopped dark chocolate chips, shredded coconut, baking powder, salt, and brown sugar.
2. In a separate bowl, whisk the egg until uniform in color and doubled in volume.
3. Add the coconut oil and vanilla to the egg and stir to combine. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Chill the dough in the fridge for at least 30 minutes.
5. Preheat the oven to 375 degrees. Shape the dough into 1-inch balls (I used a 1.5 tablespoon scoop), then place on the baking sheet with about 1 1/2 inches of space between each ball. Press the dough balls down to flatten them. Bake until the edges are just beginning to brown, 7-10 minutes. Let cool on a wire rack. Store leftover cookies at room temperature in an airtight container.