These Almond Coconut
Chocolate Chip
Cookies are the perfect combination of chewy, crunchy, nutty, and chocolatey. Inspired by the delicious
cookies in the image, this recipe creates thick, rustic cookies packed with sliced almonds, shredded coconut, and generous amounts of dark chocolate chips. The edges become beautifully golden and crisp while the centers stay soft and chewy.
These cookies are incredibly easy to make and are perfect for afternoon tea, coffee, dessert, lunchboxes, or whenever you are craving something sweet. The combination of toasted almonds and coconut gives them a wonderful texture, while the melted chocolate adds rich pockets of chocolate in every bite.
These cookies are nutty, chewy in the center, lightly crisp around the edges, and packed with chocolate chips, shredded coconut, and almond flavor. They’re a delicious way to use up gluten-free sourdough discard!
Prep: 15 min
Bake: 10–13 min
Makes 16–18
Ingredients
Cookie ingredients
ap each ingredient as you measure it.½ cup (113 g) unsalted butter, softened¾ cup (150 g) packed brown sugar¼ cup (50 g) granulated sugar1 large egg, room temperature1 teaspoon vanilla extract½ cup (120 g) gluten-free sourdough discard1½ cups (150 g) superfine blanched almond flour½ cup (45 g) unsweetened shredded coconut½ teaspoon baking soda½ teaspoon fine salt¾ cup (130 g) chocolate chips or chopped dark chocolate¼ teaspoon almond extract (optional)
Important: Use a gluten-free sourdough starter made with certified gluten-free flour. Almond flour is not interchangeable with a gluten-free all-purpose flour blend in this recipe.
Instructions
1. Cream the butter and sugars
Beat the softened butter, brown sugar, and granulated sugar until creamy and fluffy, about 2 minutes.
2. Add the wet ingredients
Mix in the egg, vanilla, optional almond extract, and gluten-free sourdough discard until smooth.
3. Fold in the dry ingredients
Add almond flour, shredded coconut, baking soda, and salt. Stir until combined, then fold in the chocolate chips. Let the dough rest for 10 minutes.
4. Chill the dough
Refrigerate for 30 minutes for thicker cookies. This is especially helpful if your sourdough discard is runny.
5. Bake
Heat the oven to 350°F (175°C). Scoop 1½-tablespoon portions onto a parchment-lined baking sheet, leaving about 2 inches between them. Bake for 10–13 minutes, until the edges are golden and the centers look just set.
6. Cool and enjoy
Leave the cookies on the baking sheet for 10 minutes before transferring them to a rack. They firm up as they cool.
Tips for the best cookies
- For chewy centers: Slightly underbake the cookies; they continue setting as they cool.
- For extra coconut flavor: Toast the shredded coconut lightly before adding it to the dough, then cool completely.
- For deeper flavor: Refrigerate the dough for 2–12 hours.
- For less sweetness: Use dark chocolate chips with 70% cocoa or higher.
- For dairy-free cookies: Substitute a firm plant-based butter alternative and dairy-free chocolate chips.
- For crispier edges: Flatten the dough balls slightly before baking.
Storage: Keep in an airtight container at room temperature for 3 days, or freeze baked cookies for up to 2–3 months.
Enjoy them slightly warm, when the chocolate is still melty and the coconut is fragrant!
