Almond Flour Coconut Cookies

This almond flour coconut cookies is soft, chewy, and filled with wholesome flavor that comes together with just a handful of ingredients. It’s naturally gluten-free, dairy-free, and sweetened with maple syrup, which makes it a cookie you can feel good about enjoying any time of the day.

The beauty of these almond flour coconut cookies is how simple they are to make. With only almond flour, coconut flakes, coconut oil, and maple syrup, you have a treat that bakes in minutes yet tastes indulgent. If you’re a fan of easy cookie recipes, you might also love these coconut almond cookies or even these banana walnut breakfast cookies for another naturally sweet option.

In This Post

Soft and chewy with crisp golden edges.
Naturally gluten-free, dairy-free, and refined sugar-free.
Only a handful of ingredients and ready in less than 25 minutes.
Perfect for coconut lovers with an optional boost of coconut extract.
Stores well, making them great for meal prep or gifting.

table talk

With Liliya!

When I first tested this recipe, I couldn’t believe how quickly it came together. There’s something so comforting about the nutty richness of almond flour paired with the toasty flakes of coconut. These cookies feel like a treat, but with only wholesome ingredients, they’re perfect for both weeknight baking and special occasions.

Liliya

Ingredients Needed For Almond Flour Coconut Cookies

Almond flour. The base of the cookie, giving a soft, tender crumb. Be sure to use finely ground blanched almond flour for the best texture, not almond meal.
Unsweetened flaked coconut. Adds chewy texture and rich coconut flavor. You can start with ½ cup and add an extra ¼ cup if you want more bite.
Coconut oil. Use melted and cooled coconut oil for moisture and richness. This also enhances the coconut flavor naturally.
Maple syrup. A natural sweetener that brings just the right amount of sweetness and moisture without refined sugar. Honey works too if you’re not vegan.
Coconut extract (optional). Just half a teaspoon takes the coconut flavor to the next level, but the cookies are delicious without it.

How I Make Almond Flour Coconut Cookies

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

Preheat the oven to 350°F and line a baking sheet with parchment paper. Lightly spray or oil the paper to prevent sticking.
Mix dry ingredients by stirring almond flour and coconut flakes in a medium mixing bowl.
Add wet ingredients by mixing in melted coconut oil, maple syrup, and optional coconut extract. Stir until you have a sticky cookie dough.
Shape the cookies by scooping about 2 tablespoons of dough, rolling lightly in your hands, then pressing onto the baking sheet. Sprinkle a few extra coconut flakes on top if you’d like.
Bake for 12-15 minutes until the edges and tops turn golden.
Cool on the baking sheet for at least 15 minutes before transferring to a rack, since they firm up as they cool.

Expert Tips for Almond Flour Coconut Cookies

Use finely ground almond flour. Blanched almond flour (made from peeled almonds) gives the best soft and delicate texture. Almond meal (made from whole almonds) can make the cookies gritty and heavy.

Cool the melted coconut oil. If it’s still hot when mixed in, it can “cook” the almond flour and create an oily dough. Let it cool until just liquid before adding.

Don’t overbake. These cookies continue to cook as they cool on the baking sheet. Pull them from the oven when the edges are lightly golden to avoid a dry texture.

Oil your hands for shaping. The dough can be sticky. Lightly greasing your hands with coconut oil or using gloves makes shaping much easier.

Add extra coconut on top. Press a few flakes on each cookie before baking for a bakery-style look and toasty crunch.

Rest on the pan before moving. Almond flour cookies are delicate straight out of the oven. Let them cool at least 15 minutes on the baking sheet before transferring to a rack.

Taste and adjust sweetness. Maple syrup varies in intensity. If you like a sweeter cookie, drizzle a bit of glaze or melted chocolate on top after baking.

Double the batch. These freeze beautifully, so make extra to have healthy cookies ready anytime.

Almond Flour Coconut Cookies Variations and Substitutions

Chocolate Chip Cookies. Stir in ¼ cup dark chocolate chips or chunks before baking for an indulgent twist. The slight bitterness of dark chocolate pairs beautifully with coconut.
Nutty Almond Coconut Cookies. Add chopped almonds, cashews, or pecans to the dough for a heartier bite. Toasting the nuts first will deepen the flavor.
Fruit and Coconut Cookies. Fold in dried cranberries, raisins, or chopped apricots for a chewy, sweet contrast to the nutty base.
Spiced Coconut Cookies. Add ½ teaspoon cinnamon, ¼ teaspoon nutmeg, or even a dash of cardamom for cozy, aromatic cookies.
Lemon Coconut Cookies. Mix in 1 teaspoon lemon zest or a splash of lemon extract for a fresh, citrusy flavor that balances the richness.
Coconut Extract Boost. Use the optional coconut extract to double down on coconut flavor, especially if you love it bold.
Sweetener Alternatives. Replace maple syrup with honey (if not vegan), agave nectar, or coconut nectar. For a sugar-free option, try monk fruit syrup or allulose.
Coconut-Free Option. If you love the almond base but not coconut, skip the flakes and fold in mini chocolate chips or chopped dried fruit instead.
Egg-Enhanced Cookies. For a firmer texture, add 1 beaten egg to the dough. This creates a more structured cookie that holds together well.
Keto Almond Flour Coconut Cookies. Use sugar-free syrup (monk fruit or erythritol-based) and unsweetened coconut flakes to make a low-carb cookie.
Holiday Version. Dip half of each cookie in melted chocolate and sprinkle with crushed peppermint for a festive treat.

How to Pack Almond Flour Coconut Cookies for Work and School

One of the best parts about these cookies is how portable they are. They hold together nicely once cooled, which makes them an easy grab-and-go option for both workdays and school lunchboxes.

For Work. Slip a couple into a small reusable container or silicone snack bag to keep them fresh until your coffee break. If you like them warm, you can pop one into the microwave for a few seconds at the office. Pair with fruit or a latte for a quick, energizing treat.
For School. Since these cookies are nut-based, they’re not suitable for nut-free classrooms, but they make a great after-school snack at home or a packed treat for kids who don’t have nut restrictions. Store them in a small airtight container or wrap individually in parchment so they don’t stick together.
Make-Ahead Tip. Bake a double batch and freeze half. On busy mornings, just grab a frozen cookie, toss it into a lunch bag, and it will be perfectly thawed and ready to enjoy by snack time.

Storing / Freezing Almond Flour Coconut Cookies

Store at room temperature in an airtight container for 2–3 days. For longer freshness, refrigerate them for up to 1 week. To freeze, place cooled cookies in a freezer-safe bag or container, separating layers with parchment paper. They’ll keep well for up to 2 months.

How to Reheat Almond Flour Coconut Cookies

To enjoy them warm again, microwave for 10-15 seconds or bake in a 300°F oven for 5 minutes until just soft and fragrant.

FAQs About Almond Flour Coconut Cookies

Are almond flour coconut cookies healthy?

Yes. They’re naturally gluten-free, dairy-free, and refined sugar-free when made with maple syrup. Almond flour provides protein and healthy fats, while coconut adds fiber.

Can I use shredded coconut instead of flaked coconut?

Yes, but the texture will be different. Flaked coconut gives a chewy bite, while shredded coconut creates a softer, more delicate cookie. Both work depending on your preference.

Can I make these cookies vegan?

They’re already vegan when you use maple syrup instead of honey. No eggs or dairy are required.

How do I prevent the cookies from falling apart?

Make sure the dough is pressed firmly into balls before flattening slightly on the baking sheet. Also, allow cookies to rest on the sheet for at least 15 minutes before moving.

Do these cookies spread while baking?

Not much. You’ll need to flatten them slightly before baking since almond flour cookies tend to hold their shape.

Oatmeal Cream Pies Filled with Vanilla Buttercream

Cranberry Orange Cookies Easy to Bake

Healthy Breakfast Cookies Recipe

Coconut Oatmeal Chocolate Chip Cookies

Before you get started! If you try this Almond Flour Coconut Cookies recipe, I’d love for you to leave a rating and review. It helps us keep sharing free recipes you can count on.

Print Recipe

Almond Flour Coconut Cookies

Recipe by Liliya

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Total Time25 minutes
Yield8 cookies 1x
DietGluten Free

These almond flour coconut cookies are soft, chewy, and naturally sweetened with maple syrup. Gluten-free, dairy-free, and easy to make in under 25 minutes, they’re the perfect healthy treat for coconut lovers.

Ingredients

Scale

1 cup almond flour (finely ground, blanched)
½ cup unsweetened flaked coconut (+¼ cup extra if desired)
3 tablespoons coconut oil (melted and cooled)
¼ cup maple syrup
½ teaspoon coconut extract (optional, for a stronger coconut flavor)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (180°C). Line a large baking sheet with parchment paper and lightly oil it.
In a medium mixing bowl, combine almond flour and coconut flakes.
Add melted coconut oil, maple syrup, and coconut extract if using. Stir with a spatula until a sticky dough forms.
Lightly oil your hands, scoop about 2 tablespoons of dough, and shape into balls. Place on the prepared sheet with space between.
Press gently to flatten each cookie and sprinkle extra coconut flakes on top if desired.
Bake for 12–15 minutes, until golden on the edges and top.
Let cookies cool on the baking sheet for 15 minutes to firm up before transferring to a wire rack.

Notes

For sweeter cookies, add an extra drizzle of maple syrup.
Chilling the dough for 10–15 minutes makes shaping easier if it feels too sticky.
These cookies don’t spread much, so be sure to flatten them before baking.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American