Almond meal Cookies with Coconut and White Chocolate (Gluten free option as well)

My little one has a new found love for cookies. But I do not like the ones full of all purpose flour. And while we are making them healthier, why not make them high protein as well. I have used almond meal for flour and added coconut powder and white chocolate chunks. These cookies are chewy in texture and not very crisp. I adapted the recipe from The Sprouted Kitchen Cookbook. I swapped out the coconut oil for butter. Using the oil would make them gluten free.

Ingredients:

1 1/4 almond meal

1/2 cup coconut powder (dessicated coconut)

1 teaspoon baking powder

3 tablespoons butter or oil

1/2 cup white chocolate chips (or chopped white chocolate)

1/4 cup sugar

1 egg

1 vanilla bean

In a bowl, mix the almond meal, coconut and baking powder. 

In a bowl whisk the butter and sugar together till the butter becomes pale. Next add the egg and whisk till light and fluffy. Split the vanilla bean and scrape out the seeds. Add the seeds and whisk again. Now add the almond, coconut mixture and fold in. When thoroughly mixed, fold in the chocolate chunks. Cover the dough and chill the dough for 30 minutes.

Preheat the oven to 180 deg C or 350 deg F. Line a cookie sheet with parchment paper.

Make 1 inch balls of the dough and bake for 8-10 minutes till the edges start to brown. 

Enjoy!