These cookies are husband-approved. My husband is the biggest sugar addict I have ever met. He has something sweet for breakfast as soon as he wakes up, followed by something else sweet for a mid-morning snack. Then a candy bar or ice cream after lunch. Then another sweet after dinner. It’s insane. He is 6 foot and weighs the same as me, so for a long time he thought his sugar consumption was ok because he was one of the 1% of the population that can eat whatever he wants and not gain weight. He knows sugar is bad and still can’t break the habit.
Whenever he is cranky and moody, it takes all my willpower to not give him a cookie just get him back on his high. I have learned to ask for things only after he has eaten dinner and something sweet.
Anyway, my point of all of this is that this cookie made without white sugar, only natural sweetners, satisfies him. This cookie is way more sweet than my Chocolate Covered Almonds or my Sweet Potato Chocolate Chip Cookie recipes.
I first saw this cookie recipe on NaturallyKnockedUp.com and I adapted it to make it a little easier. Basically, instead of messing with melted chocolate by covering or drizzling the cookies at the end, I just added the chocolate chips in with everything else. I contemplated adding extra chocolate on top, but it does not need it at all – these cookies are super sweet. I also added chopped almonds to the mix for a little more protein.
Grain Free Chocolate Almond-Coconut Cookies
- Mix everything together in a bowl, except for enough almonds for the top of each cookie.
- Use a tablespoon to scoop out and place on cookie sheet.
- Bake at your lowest temp or in a dehydrator at 115° for about 12 hours, or put them in the fridge and eat them cold!
If you are interested in more healthy sweet treats,check out my ecookbook Gluten-Free, Grain-Free Baking. And you also might want to get on my email newsletter list, to be the first to know about discounts and new books coming out.