Dark chocolate, coconut and almond cookies. Wheat free

I feel like I'm constantly on the hunt for the perfect cookie recipe, it has to be made with butter and contain chocolate of some description, not to sweet and good for dunking. The criteria is actually quite strict. And to be honest, these cookies are as close to perfect as I can get. The recipe is modified from the Little and Friday cookbook recipe, I halved the sugar content, substituted half of the flour quantity for whole almond meal and added coconut. So really it's a completely different recipe! 

If you aren't baking with whole almond meal, you should be. It gives baked goods a lovely rich flavour and a great texture, I put it in everything (luckily our kindergarten isn't nut free, basically why I chose it!) depending on the recipe, I just substitute a couple of tablespoons or up to a cup of flour for almond meal, experiment! Almond are also full of all those good fats, vitamin E, magnesium and potassium, a true super food.

Recipe is below, enjoy! 


  • 125g butter at room temperature
  • 3/4 cup lightly packed brown sugar
  • 1 tsp vanilla paste
  • 1 egg
  • 3/4 cup organic spelt flour
  • 3/4 cup whole almond meal
  • 1/2 tsp baking powder
  • pinch of salt
  • 125 g roughly chopped dark chocolate
  • 1/2 cup threaded coconut
  1. Preheat your oven to 180C, and line a baking tray with baking paper.
  2. Beat the butter and sugar with an electric mixer until light and creamy, scrape down the sides of the bowl to ensure all the ingredients are mixed.
  3. Add the vanilla and the egg, beat until smooth.
  4. Sift the spelt flour, almond meal, baking powder and salt over the butter mixture, stir until combined.
  5. Add the chocolate and coconut, stir until combined.
  6. Using a tablespoon, roll spoonfuls of cookie mixture into balls and place 3 cm apart on the tray. Bake for 15-20 minutes or until golden.