Almond meal cookies with coconut and chocolate

Have I ever mentioned I like to make things on the small side? These cookies were really fun to bake and were just a little bigger than a silver dollar.

And surprise, they're gluten free! I didn't miss the flour because the almond meal and coconut and chocolate are all so satisfying. After a day in an air-tight container, they get a little chewier and you can really sink your teeth into the coconut.

Almond Meal Cookies with Coconut and Chocolate
adapted from The Sprouted Kitchen cookbook

1 1/4 c. almond meal
1/4 c. chocolate chips, lightly chopped (or mini chips, or as the original recipe calls for, cacao nibs)
1/2 c. unsweetened shredded coconut
1/2 tsp. baking powder
1/4 tsp. sea salt
1/3 c. sugar (I used sugar in the raw - the coarser crystal is nice)
1 egg
3 T. coconut oil, melted
1/2 tsp. pure vanilla extract

In a large bowl, stir together the dry ingredients, including the chocolate chips.  In a separate small bowl, whisk the egg vigorously until doubled in size and evenly colored, about 30 seconds by hand. Whisk in the oil and vanilla and add to the dry ingredients. Cover the bowl and chill for at least 30 minutes.

Preheat oven to 375. Roll the dough into 1 in. balls and place 1 1/2 in. apart on a parchment-lined baking sheet. Gently press down the tops and bake 8-10 minutes. Place on cooling racks and prepare some Earl Grey. They don't take long to cool. Makes about 24 cookies.