Coconut Almond Cookies
A delightful gluten-free treat combining the rich flavor of almonds and the tropical sweetness of coconut, perfect for dessert or a snack.
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.
Notes
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. Store in an airtight container at room temperature for up to a week or freeze for longer storage.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 50mgFiber: 2gSugar: 4g
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