Soft Almond Coconut Cookies

This Almond Coconut Cookies recipe is soft, chewy, lightly crisp on the edges and full of warm, nutty flavor that melts in your mouth with every bite. Made with wholesome almond flour and naturally sweetened coconut, these cookies are just sweet enough to feel like a treat without being overly indulgent. They’re perfect for breakfast, tea time, or a midday snack that doesn’t spike your energy (or your sugar levels).

This almond coconut cookies recipe is quick to mix, easy to bake, and gluten-free by nature. You only need one bowl and a few simple ingredients—almond flour, shredded coconut, sugar, egg, and a little melted butter or coconut oil. With a hint of almond extract and a sprinkle of sliced almonds on top, they come out of the oven golden and fragrant, ready to make your day a little cozier.

If you love coconut treats as much as I do, you’ll definitely want to try these Coconut Oatmeal Chocolate Chip Cookies, or my healthy Air Fryer Coconut Oat Bars, and my favorite no-bake Coconut Date Pistachio Balls.

Why You’ll Love This Almond Coconut Cookies Recipe

• Melt-in-your-mouth soft. Light, tender centers with just the right edge crunch.
• Naturally gluten-free. Made with almond flour, no need for special blends.
• Quick and easy. One bowl, no chill time, ready in under 30 minutes.
• Simple ingredients. Pantry staples you probably already have.
• Lightly sweetened. Enough to feel like a treat without being overly sugary.
• Perfect with coffee or tea. Great for breakfast, snack time, or entertaining.
• Kid and adult-friendly. Subtle flavor, perfect texture, crowd-pleasing every time.

Ingredients Needed For Almond Coconut Cookies

• Almond Flour. The base of the cookie—soft, rich, and full of nutty goodness. Look for fine, blanched almond flour for best results.
• Shredded Coconut. Adds texture and natural sweetness. Use unsweetened to keep the sugar in check.
• Sugar or Coconut Sugar. Coconut sugar gives a deeper, caramel-like note, but any granulated sugar will work.
• Egg. Helps bind everything together and adds lightness.
• Melted Butter or Coconut Oil. Either works! Butter adds a rich flavor, while coconut oil keeps it dairy-free.
• Almond Extract. Brings a warm, aromatic depth that really enhances the almond flavor.
• Salt. A pinch helps balance the sweetness and bring out all the flavors.
• Optional: Sliced Almonds. A few on top of each cookie gives a pretty, toasty finish.

How I Make Almond Coconut Cookies

(This is a quick overview of how I make almond coconut cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. Mix dry ingredients. Stir together almond flour, coconut, sugar, and salt.
3. Add wet ingredients. Whisk in the egg, melted butter (or oil), and almond extract until the dough comes together.
4. Scoop and shape. Scoop small balls of dough and place on the baking sheet. Flatten gently with your hand or a fork.
5. Top and bake. Press a sliced almond on top of each cookie and bake for 12–14 minutes, until golden on the edges.
6. Cool completely. Let them cool on a wire rack before storing.

Almond Coconut Cookies Recipe Variations

• Coconut chocolate chip. Stir in a couple tablespoons of mini chocolate chips for rich, sweet bites.
• Lemon almond. Add ½ teaspoon lemon zest for a light, citrusy brightness.
• Cranberry coconut. Mix in chopped dried cranberries for bursts of sweet-tart flavor.
• Double almond. Add chopped almonds to the dough for extra nutty crunch.
• Chai spice. Stir in a pinch of cinnamon, cardamom, and nutmeg for warm, spiced notes.
• Vanilla coconut. Use vanilla extract instead of almond for a more mellow profile.
• Nut butter cookie. Swirl in a tablespoon of almond or cashew butter to make them extra soft and rich.
• Espresso almond. Add ¼ teaspoon espresso powder to enhance the almond flavor and create a sophisticated edge.

Almond Coconut Cookies Recipe Substitutions

Almond flour swap. Try cashew flour or a blend of oat flour and coconut flour (use ~¾ cup oat flour + 2 tablespoons coconut flour).

Sugar. Coconut sugar, maple sugar, or even monk fruit sweetener all work with slight adjustments to quantity.

Egg-free. Use a flax egg: 1 tablespoon ground flax + 2.5 tablespoons water, rest 5 minutes.

Butter substitute. Coconut oil, avocado oil, or a dairy-free butter can be used for different textures.

Nut-free version. Use sunflower seed flour and skip the almond extract for a school-safe alternative.

Storing and Freezing Almond Coconut Cookies

• Room temperature. Store cooled cookies in an airtight container for up to 4 days.
• Fridge. Keeps for about 7–8 days chilled—best if you like a firmer texture.
• Freezer. Freeze in a single layer, then transfer to a bag. Thaw at room temp or rewarm in the oven.
• Avoid humidity. Store with a piece of parchment between cookies to keep from sticking.

How to Pack Almond Coconut Cookies for Work and School

These cookies are perfect for making your mornings or lunch breaks extra special. Here’s how I like to pack them up:

Wrap individually. Once cooled, wrap each cookie in parchment or add to snack-size containers so they stay fresh and ready to grab.

Add to a lunchbox. Pair with fruit, a boiled egg, or yogurt for a balanced snack or breakfast-on-the-go.

Keep in the freezer. Freeze extras and pull out a few the night before so they’re thawed and ready by morning.

Perfect for thermos pairing. These go great with a warm drink—pack alongside a thermos of tea or coffee.

No utensils needed. They’re soft, sturdy, and easy to enjoy anywhere—great for little hands or busy schedules.

FAQs About Almond Coconut Cookies

More Healthy Treats Ideas

Print