Indulge in these Almond Coconut Cookies, a soft, chewy delight that’s not only incredibly tasty but also packed with wholesome ingredients. Made with almond flour, unsweetened shredded coconut, and a touch of maple syrup, this recipe is gluten-free, paleo-friendly, and naturally sweetened. Whether you’re looking for a guilt-free snack or a delicious dessert, these cookies fit the bill perfectly.
Ingredients:
1 1/2 cups almond flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup unsweetened shredded coconut
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 teaspoon vanilla extract
1/4 cup sliced almonds (optional, for topping)
Directions:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine almond flour, shredded coconut, baking soda, and sea salt.
Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Stir until fully incorporated, forming a soft dough.
Use a tablespoon to scoop out portions of dough, placing them onto the prepared baking sheet. Flatten each cookie slightly with your fingers.
Optional: Top each cookie with sliced almonds for an extra crunch.
Bake for 10-12 minutes, or until the edges turn golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving Tips:
Pair with Beverages: These cookies go wonderfully with a cup of hot coffee, tea, or even almond milk for a wholesome snack or dessert.
As a Dessert: Elevate the cookies by serving them with a scoop of vanilla ice cream or a drizzle of melted dark chocolate for a more indulgent treat.
Topping Ideas: Add toppings like chopped nuts, shredded coconut, or even a sprinkle of sea salt before baking to enhance the flavor and texture.
Cookie Sandwiches: Turn these into sandwich cookies by spreading almond butter, coconut cream, or Nutella between two cookies.
Healthy Snack: Enjoy these cookies as a mid-day snack to curb sweet cravings while still sticking to a nutritious, gluten-free diet.
Storage Tips:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days. Ensure the container is sealed tightly to maintain the cookies’ softness and freshness.
Refrigeration: For longer freshness, place the cookies in an airtight container and refrigerate them for up to 1 week. The cool temperature will help preserve their texture and flavor.
Freezing: These cookies freeze well! Place them in a freezer-safe bag or container with parchment paper between each layer to prevent sticking. Freeze for up to 3 months. Thaw at room temperature before enjoying.
Re-crisping: If the cookies soften over time, pop them in a preheated oven at 300°F (150°C) for about 3-5 minutes to restore their crisp edges.
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FAQs:
Can I substitute almond flour with another type of flour?
Yes, you can substitute almond flour with other gluten-free flours, such as coconut flour or oat flour. However, be aware that the texture and consistency may change. Coconut flour, in particular, absorbs more liquid, so you may need to adjust the wet ingredients.
Are these cookies vegan-friendly?
Yes! These Almond Coconut Cookies are naturally vegan since they contain no dairy or eggs. They use coconut oil and maple syrup for binding and sweetness, making them perfect for those following a vegan diet.
Can I use honey instead of maple syrup?
Yes, honey can be used as a substitute for maple syrup, but keep in mind that the flavor will be different. Honey will add a richer sweetness, and if you’re strictly vegan, you’ll want to stick with maple syrup or agave.
How do I make these cookies crunchier?
To make these cookies crunchier, bake them for an extra 2-3 minutes until the edges are golden brown. You can also reduce the amount of coconut oil slightly to make the cookies firmer.
Conclusion:
These Almond Coconut Cookies are the perfect guilt-free treat for anyone looking for a healthier option without sacrificing flavor. Whether you’re following a paleo diet or just want a naturally sweetened snack, this recipe is sure to become a favorite!
📖 Recipe:
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Almond Coconut Cookies
- Total Time: 22 minutes
- Yield: 12 cookies
- Diet: Gluten Free
Description
These Almond Coconut Cookies are soft, chewy, and packed with healthy ingredients like almond flour and shredded coconut. Perfect for a gluten-free, paleo-friendly, and naturally sweetened snack or dessert, they’re quick to make and require just 22 minutes! Indulge in these guilt-free treats that are easy to prepare and deliciously satisfying.
Ingredients
1 1/2 cups almond flour
1/2 cup unsweetened shredded coconut
1/4 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup coconut oil, melted
1/4 cup maple syrup
1 teaspoon vanilla extract
1/4 cup sliced almonds (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, shredded coconut, baking soda, and sea salt.
- Add melted coconut oil, maple syrup, and vanilla extract. Stir to form a dough.
- Scoop tablespoon-sized dough onto the baking sheet, flatten slightly.
- If desired, top each cookie with sliced almonds.
- Bake for 10-12 minutes or until the edges are golden brown.
- Cool on the baking sheet for a few minutes, then transfer to a wire rack.
Notes
For extra texture, you can add chocolate chips or dried fruit to the dough.
To make the cookies crunchier, bake them for an additional 2-3 minutes.
Store in an airtight container for up to 5 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 cookies
- Calories: 130 kcal
Keywords: Almond Coconut Cookies, gluten-free cookies, paleo cookies, healthy cookies, vegan cookies, almond flour cookies, naturally sweetened cookies, easy cookie recipe.
