why make this recipe
Coconut Almond Cookies are a delightful treat that combines the rich flavor of almonds with the tropical sweetness of coconut. They are gluten-free and can easily be made with natural sweeteners, making them a healthier option for dessert or a snack. Plus, they are simple to prepare and perfect for any occasion.
how to make Coconut Almond Cookies
Ingredients:
- 1 1/2 cups almond flour
- 1/2 cup unsweetened shredded coconut
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- A pinch of salt
Directions:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the almond flour, shredded coconut, baking powder, and salt.
- In another bowl, whisk together the melted coconut oil, honey or maple syrup, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and mix until a dough forms.
- Scoop tablespoon-sized amounts of dough onto a baking sheet lined with parchment paper.
- Flatten each cookie slightly.
- Bake for 10-12 minutes or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
how to serve Coconut Almond Cookies
These cookies can be served warm or at room temperature. They pair well with a cup of tea or coffee, making them a great snack for any time of day. You can also enjoy them with a scoop of ice cream for a delicious dessert.
how to store Coconut Almond Cookies
To keep your Coconut Almond Cookies fresh, store them in an airtight container at room temperature. They can last up to a week. If you want to keep them longer, you can freeze them in a freezer-safe container for up to three months.
tips to make Coconut Almond Cookies
- Make sure your coconut oil is fully melted before mixing it with other ingredients.
- Use fresh, high-quality almond flour and shredded coconut for the best flavor.
- If you like a sweeter cookie, add a little more honey or maple syrup to taste.
variation
You can customize these cookies by adding chocolate chips, dried fruit, or nuts. Experiment with different flavors to find your favorite combination!
FAQs
1. Can I use regular flour instead of almond flour?
No, this recipe is specifically designed for almond flour, which is gluten-free. If you use regular flour, the texture and taste will change.
2. Can I substitute the honey or maple syrup?
Yes, you can try using agave syrup or coconut sugar as a substitute, but it may alter the consistency slightly.
3. Are these cookies suitable for vegans?
You can make them vegan by using maple syrup and ensuring that the coconut oil is plant-based, as honey is not vegan.
Coconut Almond Cookies
Ingredients
Dry ingredients
- 1.5 cups almond flour Use fresh, high-quality almond flour for best flavor.
- 0.5 cups unsweetened shredded coconut Ensure it's unsweetened for healthier cookies.
- 0.5 teaspoons baking powder
- 1 pinch salt
Wet ingredients
- 0.25 cups honey or maple syrup Can be adjusted for sweetness.
- 0.25 cups coconut oil, melted Make sure it is fully melted before mixing.
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together the almond flour, shredded coconut, baking powder, and salt.
- In another bowl, whisk together the melted coconut oil, honey or maple syrup, and vanilla extract.
- Combine the wet ingredients with the dry ingredients and mix until a dough forms.
- Scoop tablespoon-sized amounts of dough onto a baking sheet lined with parchment paper.
- Flatten each cookie slightly.
Baking
- Bake for 10-12 minutes or until the edges are golden brown.
- Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.