Double Chocolate Coconut Drop Cookies DF/GF

I always believe that when most people are looking for cookie recipes it’s for a shower, a get together or around the Holidays (psst these are my favorite sugar cookies for that). In my world though, cookies are made all the time and kept in the freezer for chocolate emergencies. So, you know, a Tuesday. And these drop cookies are pretty great for that.

Keeping a stash of cookies around is kind of my thing. I mean really, there is always desserts in my freezer. In order not to be super overweight, I have to make sure they’re healthy!

And what better choice to stock up on than a chocolate cookie!

Chocolate is another staple in the house because, well, I’m female 😛 This means that I like to make pretty much everything chocolate-y. and if you didn’t already know, Cacao powder is the way to do that. Raw cacao powder comes with a host of benefits like the fact that it’s high in magnesium, iron and antioxidants.

But the biggest benefit is that it makes everything chocolate 😀

For these cookies though I wanted more. So, in addition to use cacao powder, I also mixed in some actual chocolate sauce!

I love this sauce (okay, I’m mildly obsessed and have gone through almost the whole container in about three weeks. Oops) because there’s only two ingredients in it: cacao and agave. The less ingredients the better.

Plus, it has a fudge like quality which means these dairy free, double chocolate drop cookies are like little dense fudge things. And of course, to make it better… I drizzled more chocolate sauce on top. Because, well, chocolate!

So really, there’s no escaping the chocolate awesomeness of these drop cookies.

But there’s other ingredients too, I promise. Healthy ones!

Thanks to the coconut and almond butter, these cookies also filled with healthy fats. Which is great because they’ll help stabilize the sugars in them. They also freeze well, meaning not rock solid. You can bite into them frozen (trust me, I know this for a fact!) but they definitely taste better warmed up, like most cookies.

So, if you’re a chocolate addict like myself… rejoice! Whip up a batch to munch on during chocolate emergencies and relish in the fact that they’re, somewhat, good for you ?

Ingredients In The Drop Cookies

• 2/3 cup shredded coconut
• 1 cup Almond Flour
• 3.5 tablespoons Wildly Organic Chocolate Syrup
• 2 tablespoons Cacao Powder
• 3 tablespoons arrowroot powder
• 1 egg
• 1 teaspoon Baking Powder
• 3 tablespoons almond milk
• 3 tablespoons almond butter

Tip: these cookies are not overly sweet. If you have a sweeter palate, add in one teaspoon of stevia leaf powder.

The Drizzle

• 1 teaspoon coconut oil
• 1 tablespoon chocolate sauce

Kitchen Tools You’ll Want

• Trigger Ice Cream Scoop
• Silicone Cookie Sheet

How To Make The Double Chocolate Cookies

Preheat the oven to 350 degrees.

In a large bowl, combine the coconut, almond flour, cacao, arrowroot and baking powder. Once mixed, begin adding in the remaining ingredients.

Stir until everything is combined. It will be sticky. Feel free to lick the spoon. It’s delicious.

Lay your cookie sheet on a tray and use a trigger ice cream scoop to portion out the cookies No need to get fancy. Just drop the batter onto the paper, press down slightly and move on.

Bake in the oven for ten minutes. Remove and let cool on the tray.

While they’re cooling, heat the sauce ingredients in a pot over super low heat. Turn the stove off once the coconut oil is melted.

Whist the chocolate and oil together and use a spoon to drizzle it over the cookies!

Store in the fridge or freezer but let sit at room temperature before serving. They taste best warm though ?

Makes ten cookies.

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Double Chocolate Coconut Drop Cookies DF/GF

These easy double chocolate drop cookies are made in minutes, allergy friendly and contain lots of healthy fats!

Servings 10 Cookies

Calories 161 kcal

Author Fit as a Mama Bear

Ingredients

• 2/3 cup shredded coconut
• 1 cup Wildly Organic Almond Flour
• 3.5 tablespoons Wildly Organic Chocolate Syrup
• 2 tablespoons Cacao Powder
• 3 tablespoons arrowroot powder
• 1 egg
• 1 teaspoon Baking Powder
• 3 tablespoons almond milk
• 3 tablespoons almond butter
• The Drizzle
• 1 teaspoon coconut oil
• 1 tablespoon chocolate sauce

Instructions

1. In a large bowl, combine the coconut, almond flour, cacao, arrowroot and baking powder. Once mixed, begin adding in the remaining ingredients.
2. Stir until everything is combined. It will be sticky. Feel free to lick the spoon. It’s delicious.
3. Lay your cookie sheet on a tray and use a trigger ice cream scoop to portion out the cookies No need to get fancy. Just drop the batter onto the paper, press down slightly and move on.
4. Bake in the oven for ten minutes. Remove and let cool on the tray.
5. While they’re cooling, heat the sauce ingredients in a pot over super low heat. Turn the stove off once the coconut oil is melted.
6. Whist the chocolate and oil together and use a spoon to drizzle it over the cookies! Store in the fridge or freezer but let sit at room temperature before serving. They taste best warm though

Recipe Notes

Tip: these cookies are not overly sweet. If you have a sweeter palate, add in one teaspoon of stevia leaf powder.

Nutrition Facts

Double Chocolate Coconut Drop Cookies DF/GF

Amount Per Serving

Calories 161 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 4g25%

Cholesterol 16mg5%

Sodium 21mg1%

Potassium 136mg4%

Carbohydrates 8g3%

Fiber 3g13%

Sugar 1g1%

Protein 4g8%

Vitamin A 25IU1%

Vitamin C 0.1mg0%

Calcium 68mg7%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Simple, quick and chocolate-y ß that’s pretty much how I love all desserts (here’s some of my favorite chocolate desserts!). These chocolate drop cookies are dairy free, have a dense, fudge like quality and contain enough healthy ingredients to balance out the sugar rush. Whip up a batch and mow them down out of the oven!