Coconut Almond Cookies
Delightful gluten-free cookies combining almond flour and coconut, naturally sweetened for a healthier treat.
Ingredients
Main Ingredients
- 1 1/2 cups almond flour Use finely ground almond flour for best results.
- 1/2 cup unsweetened shredded coconut Ensure it is unsweetened for a healthier option.
- 1/4 cup honey or maple syrup Maple syrup makes them vegan.
- 1/4 cup coconut oil, melted Melt before mixing into the dough.
- 1 teaspoon vanilla extract Adds flavor to the cookies.
- 1/2 teaspoon baking powder For leavening.
- A pinch salt salt Enhances flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together almond flour, shredded coconut, honey (or maple syrup), melted coconut oil, vanilla extract, baking powder, and salt until a dough forms.
- Scoop tablespoon-sized portions of the dough and place them on a baking sheet lined with parchment paper.
- Flatten each scoop slightly with your hand.
Baking
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze in a freezer-safe bag for up to three months. Let thaw at room temperature before eating.
Nutrition
Serving: 1gCalories: 85kcalCarbohydrates: 7gProtein: 1gFat: 6gSaturated Fat: 5gSodium: 35mgFiber: 1gSugar: 3g
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