Almond Coconut Chocolate Chip Cookie Recipe

I am a BIG sweets fan and an even BIGGER fan of cookies. There was a point in time where my I believed I might have a sensitivity to gluten. My doctors had me try a gluten-free diet for a total of four weeks to see if it made a difference in my pain and swelling associate with my Rheumatoid Arthritis. While I was happy to give it a shot, I couldn’t bear the thought of taking an entire month off of eating my favorite sweet treat! So, I decided my only option was to alter the familiar recipe I had used all my life.

Low and behold… the Almond Coconut Chocolate Chip Cookie was born!

In this recipe I substitute traditional flour for a half-coconut, half-almond flour mixture. While on the coconut kick, I decided to replace white granulated sugar with coconut palm sugar. I love the difference in texture the flour and sugar substitutions provides these cookies. I also like telling myself that these are “healthier” than the traditional cookie.

For those wondering…I do not have a sensitivity to gluten. However, I will tell you that I swear by these cookies. I have even continued making them even after I found out I am not gluten intolerant! I can’t wait for you guys to give this recipe a try and let me know what you think!