Dark Chocolate Coconut Cookies


For 16 servings:

  • 1 cup All Purpose Gluten-Free Flour
  • 1 cup Almond Meal
  • 1/4 cup Cocoa Powder (20 grams)
  • 1 1/2 tsps Baking Soda
  • 2 tsps Sea Salt
  • 1/2 cup Brown Sugar
  • 1/2 cup Maple Sugar
  • 3/4 cup Butter (melted)
  • 1/2 cup Dark Chocolate Chips
  • 1/2 cup Unsweetened Coconut Flakes


  1. Whisk together flour, almond meal, cocoa powder, baking soda, and salt.
  2. In the bowl of a stand mixer fixed with a paddle attachment, combine the butter and sugar on medium speed. Add the eggs and vanilla, mix until fluffy and light in color. It should be about 2-3 minutes.
  3. Add the dry ingredients to the mixing bowl and mix on low speed until well incorporated.
  4. Cover the bowl and refrigerate for at least 6 hours or overnight.
  5. When you’re ready, preheat the oven to 350.
  6. With a 1-ounce scoop or a big spoon, portion out the dough. There should be 12 per sheet.
  7. Bake for 15-18 minutes rotating the pan, half way through. Let cool on the baking sheet for about 10 minutes before moving to a wire rack.


Per serving:

  • Calories = 254
  • Fat= 16g
  • Carbs = 25g
  • Protein = 3g

Want more yummy treats?

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