Almond Flour Coconut Cookies

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www.theconsciousplantkitchen.com

These Almond Flour Coconut Cookies are easy almond flour cookies filled with chewy pieces of coconut flakes. It's a delicious gluten-free treat made with minimal ingredients.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/almond-flour-coconut-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time12

Total Time22

Servings: cookies

Calories: 186kcal

Author: Carine Claudepierre

Ingredients

1 cup Almond Flour (note 1)
½ cup Unsweetened Flaked Coconut +1/4 cup if desired (note 2)
3 tablespoons Coconut Oil melted, cooled (note 3)
¼ cup Maple Syrup (note 4)

Optional

½ teaspoon Coconut Extract for a boost of coconut flavor

US Customary - Metric

Instructions

Preheat the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper. Lightly oil the paper with cooking oil spray. Set aside.
In a mixing bowl, add almond flour and coconut flakes. Start with 1/2 cup and see later if you want to add more - maple syrup, and melted coconut oil. Add the optional coconut extract.
Stir with a rubber spatula then lightly oil your hands or wear gloves to knead the dough and press the ingredients together to form a soft cookie dough.
Stir to form a sticky cookie dough, then grab about 2 tablespoons and place on the prepared baking sheet leaving half a thumb of space between each. I made 8 cookies.
Sprinkle a few extra coconut chips on top and press on the top with your hand to stick and lightly flatten each cookie.
Bake the cookies for 12-15 minutes at 350 °F (180 °C) until golden brown on the sides and top.
Let the cookies cool down on the baking sheet for 15 minutes to firm up then on a cooling rack.

Notes

Note 1: Almond meal works as well, but the dough will be darker in color and the cookies slightly grainy.

Note 2: Coconut flakes are large white flakes of dried coconut. You can also swap for unsweetened shredded coconut. Depending on the size of the flakes, you may be able to add from 1/2 cup to 3/4 cup. You know you added enough when you can squeeze the dough into a ball and it firms up nicely. Coconut flakes don't make the dough break or fall apart.

Note 3: You can use melted plant-based butter too, or butter if you use dairy in your kitchen, we do not use dairy in our recipe.

Note 4: You can use any liquid sweeteners like agave syrup or coconut nectar.

Storage: You can store the cookies in the fridge in an airtight container for up to 4 days. Freeze them in Ziploc bags for up to 1 month. Thaw at room temperature the day before.

Nutrition