Chocolate Coconut Almond Cookies (gluten and dairy free)

When you suddenly think about how you can't make Christmas cookies anymore after you find out that you have a gluten allergy it could be devastating. It could be. That is until you discover, that you can in fact actually make a large assortment of Christmas cookies based from all of your old, gluten-filled cookie recipes. Some of my favorite Christmas cookies include molasses cookies, snowball cookies, thumbprint cookies, and so many more. And it is my intention to find good gluten-free substitutes for all of my cookie favorites. So, I have been baking lately.... cookies. Some to share, but some to always try for myself. It is a beautiful thing during the holiday season to make that assortment of your favorite holiday treats and pass them off to friends and family. I just love it. So, my friends, the next few posts are some of the Christmas cookies that I have been coming up with lately to suffice the missing void of cookie baking from when I was a kid at home. Spending those long snowy days before Christmas... filling the kitchen with steamy sweet smells from the oven. It is a delite to take part in cookie making tradition, and I hope you find some Christmas joy in the tradition this year (whether you are gluten-free or not).

But for you my gluten-free friend, this recipe is for you. It is a perfect sweet, crunchy, chewy goodness that we all love in a cookie.
Chocolate Coconut Almond Shortbread Cookies

1/2 cup of natural cocoa powder

1/2 cup of shredded coconut

2/3 cup of sucanat (unrefined dehydrated sugar cane juice)

3/4 cup of ground almonds (in coffee grinder or food processor)

1/3 cup of brown rice flour

1/3 cup of white rice flour

1/3 cup of sweet sorghum flour

1/2 cup of unrefined coconut oil

1 ts. of pure vanilla

2 large farm fresh eggs (or egg replacement for 2 eggs).

2 TB of agave nectar

1/2 ts. of sea salt

1 ts. of baking powder

1 ts. of baking soda

1/2 cup of allergen free chocolate chips (added last)

handful of whole almonds to press on top the cookies

Preheat the oven to 350 degrees.

Mix all of the dry ingredients above in a large mixing bowl. Then add the coconut oil, eggs, vanilla and agave nectar. Mix well and then lastly add the allergen free dark chocolate chips. Mix well until you can pat down with your hand and have a soft, but not overly wet or sticky batter. Then roll about a large teaspoon sized ball with the batter. I can fit about 20 balls on my large 11x14 cookie sheet.

Then press a whole, raw almond into the center and then there you have it. Bake at 350 degrees for about 12-14 minutes. Make sure not to burn, and pull from the oven and let cool at least 5 minutes before moving to a cooling rack or paper.

This recipe should make about 40 cookies, or at least about 3 dozen. They are a little crispy with the blend of flour, nuts and coconut. They are a perfect treat with a warm cup of tea or cocoa. Or even a cold glass of coconut milk. Maybe even Santa may want one...so make sure not to eat all of them in one sitting.

Much love and holiday cheer to you!