- Preparation Time
- 30 min to 1 hour
- Difficulty
- Moderately easy
- Occasion
- Birthday Party
- Recipe Type
- Sweets
- Cuisine
- Japanese cuisine
Gluten free cookies from the Sprouted Kitchen Cookbook, featuring bits of dark chocolate, shredded coconut, and hearty almond meal.
Ingredients
| Ingredient | Quantity | Calories (kcal) | Fat (g) | Cholesterol (mg) |
|---|---|---|---|---|
  | 1 cup | 1627.59 | 184.1 | 4.77 |
  | 1.5 cup | 1161 | ||
  | 1.5 cup | 1254 | ||
  | 4 nos | 310 | 21.2 | 0.84 |
  | 4 teaspoon | 100.56 | ||
  | 4.5 cup | 2044.8 | ||
  | 2 teaspoon | 12.2 | ||
  | 1 teaspoon | 0 | ||
  | 5 cup | 9458 | 540 | |
  | 2 cup | 1935.3 | 193.5 | |
  | 2 cup | 1090.6 | 93.68 | |
| Total | 18994.05 | 1032.48 | 5.61 | |
Preparation Method
- 01 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- 02 In a large bowl, Cream together the Butter, Sugar and Brown Sugar unTil smooth.
- 03 Beat in the Egg, one at a time, then stir in the Vanilla. Combine the all all purpose flour, Baking Powder and Salt, stir into the Creamed mixture unTil well blended. Finally, stir in the Chocolate chips, Coconut and Almond. Drop by rounded spoonfuls onto the prepared cookie sheets.
- 04 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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