These little flourless Gluten-free nuggets of cookie goodness are chock full of everything you want in a cookie! Almonds, coconut, chocolate chips. Oh my gosh are they delicious!
In a large mixing bowl, stir together almond meal, coconut, chocolate chips, baking powder, and salt.
In a separate bowl, beat egg until uniform in color and doubled in volume. Set aside.
Place butter in a small microwave safe dish, and melt in the microwave in 30-second increments, stirring after each time. Once butter is melted, stir the brown sugar into the butter until the sugar is dissolved. Stir the beaten egg and the vanilla into the butter and sugar mixture.
Add the sugar mixture to the dry ingredients and mix until just combined.
Chill the dough, covered with plastic wrap, in the fridge for at least 30 minutes and up to overnight.
Preheat oven to 375° F.
Using your hands, shape the dough into 1-inch balls, and place on baking sheet that’s been covered with parchment paper with 1-inch space in between each dough ball. Press down slightly to flatten a bit.
Bake until edges begin to brown, 7-10 minutes.
Remove from oven and let cool before serving. Cookies will be crispier at first, and will soften as they sit. Store cookies in an airtight container.