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Flourless Chocolate, Almond, and Coconut Cookies (Gluten Free and Low Fat!)

Do you love the rich, crackly top of a pan of brownies?
Do you have waaaay too many egg whites hanging out in your fridge because you just made the best pudding ever?
Do you go crazy for the perfect chocolate, almond, coconut combo of an Almond Joy?
Are you gluten free? Looking for a low fat dessert? Craving milk and cookies? A chocolate freak?
What are you doing still staring at the computer?
Go. make. these. cookies.
You won’t be sorry.

Flourless Chocolate, Almond, and Coconut Cookies
Yield: About 24 small cookies or 18 large ones
Recipe by Neighborfood

1 cup unsalted almond slivers or slices*
1 cup sweetened shredded coconut*
3/4 cup mini chocolate chips*
1/2 cup plus 3 Tablespoons unsweetened cocoa*
3 cups powdered sugar
1/2 teaspoon kosher salt
4 large egg whites, at room temperature
1 Tablespoon vanilla extract

*Check labels to make sure these products were not processed in a facility that processes other wheat ingredients.

1. Preheat the oven to 350 degrees. Spread almond slivers and shredded coconut evenly on a large rimmed baking pan. Place in oven and toast for about 7-8 minutes, turning/tossing once halfway through, until golden brown and fragrant. Reduce heat to 325 degrees.

2. Meanwhile, in a large bowl whisk together cocoa, powdered sugar, and salt. Continue whisking while adding egg whites and vanilla extract, mixing until just moistened. Don’t overwhisk or the eggs will stiffen.
Stir in almonds, coconut, and chocolate chips.

3. Line two large baking sheets with parchment paper (I highly suggest using parchment paper on this. I had one cookie that wouldn’t fit and baked straight on the pan and I couldn’t get it off later!). Spoon batter by the Tablespoon onto the baking sheet (this makes 24) or heaping Tablespoon (this makes 18 large cookies).

4. Bake for 14-16 minutes, turning pans and shifting top to bottom rack halfway through. Cookies are finished when tops are shiny and cracked. Slide the cookies off the pans and allow to cool completely before removing.

{ 12 comments… add one }

Leave a Comment

  • Jessica@AKitchenAddiction April 4, 2012, 8:51 AM

    Chocolate, almonds, coconut, and healthy?! I am liking these cookies!! They are bookmarked and on my “make soon” list! Thanks for sharing!

  • Dionna Mash July 17, 2012, 3:20 PM

    These look so delicious! Can’t wait to try them.

  • Anonymous September 21, 2012, 8:40 PM

    What could I substitute for the coconut flakes? I like coconut flour, coconut oil, coconut butter, etc. but not coconut flakes ;/

  • Rhiannon Herpolsheimer June 9, 2016, 5:21 PM

    I made this recipe with a few modifications and it turned out fabulous just the same. I reduced the sugar to 2 cups (using sucanat because I’m an ingredient snob), increased the coconut to 2 cups (using organic unsweetened, again for the same reason), and had 5 egg whites so that’s what I used. My oven isn’t convection so it took almost twice as long to cook and they didn’t crack, so I checked them with a toothpick periodically until it came out clear.

  • Jen November 1, 2017, 2:16 PM

    Just perfect! I had leftover egg whites and all other needed ingredients, great recipe. Thank you for the tips. I too had just a few extras, so did not try baking without parchment. I also loved that they had no butter. Delicious.

    • Courtney Rowland November 3, 2017, 12:23 PM

      That’s great Jen! Thank you for coming back to let me know!

  • Cherrie April 3, 2018, 11:15 PM

    Thanks for your recipe!
    Wondering if this is Celsius or Fahrenheit ? Do you then bake the cookies on the 325 degrees too?

    • Courtney April 5, 2018, 3:15 PM

      It’s in Fahrenheit, and yes, the cookies are baked at 325 degrees!

  • Jan L April 5, 2018, 6:07 PM

    Boy, my cookies did not turn out like the picture. They were way too runny. Did I not beat them enough??? They did taste good – so wish they had turned out 🙂

    • Courtney April 6, 2018, 4:53 PM

      It’s possible they weren’t beaten long enough, although you actually don’t want the egg whites to get stiff in this case. Was the batter runny when you scooped it out or did they just spread a lot when baked? Also, egg size could have made a difference. I’m sorry they turned out runny, but glad they still tasted good!

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