Coconut Almond Cookies
- Total Time22 minutes
- Yield10 cookies 1x
- DietGluten Free
Soft, chewy coconut almond cookies made with almond flour, coconut milk, and maple syrup. Naturally gluten-free, dairy-free, and vegan with wholesome flavor.
Ingredients
Scale
- 1¼ cups ultra-fine desiccated coconut (unsweetened)
- ¾ cup almond flour
- 3 tablespoons canned coconut milk (stirred well)
- ⅓ cup maple syrup
- Optional: ¼ teaspoon almond extract
- 1 pinch salt
- 10 raw almonds (for decorating)
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly grease it.
- In a bowl, stir together coconut, almond flour, maple syrup, coconut milk, salt, and optional almond extract.
- Dough should stick together when pressed. Too dry? Add syrup. Too wet? Add almond flour.
- Grease a small cookie scoop. Scoop and firmly pack dough, then place on baking sheet.
- Flatten each cookie with your palm and press a raw almond in the center.
- Bake for 12 minutes or until golden on the edges.
- Let cool on the tray until firm, then transfer to a rack.
- Store in fridge in an airtight container for up to 4 days.
Notes
- For a richer flavor, toast the coconut briefly before mixing.
- Cookies firm up as they cool—don’t move them early.
- Can be frozen for up to 2 months.
- Sweeten with agave or add chocolate chips for variation.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 7g
- Sodium: 25mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Find it online: https://wearerecipes.com/coconut-almond-cookies/