Description
Crunchy-edged, soft-centred coconut almond cookies naturally sweetened with honey or maple, gluten-free, nutty, and oh-so-delightful!
Ingredients
1 ½ cups almond flour
½ cup unsweetened shredded coconut
¼ cup honey or maple syrup
¼ cup coconut oil, melted
1 teaspoon vanilla extract
½ teaspoon baking powder
Pinch of salt
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
In a bowl, stir together almond flour, shredded coconut, baking powder, and salt.
Whisk honey/maple, melted coconut oil, and vanilla until smooth.
Combine wet and dry until dough forms.
Scoop tablespoon-sized balls, place on sheet, flatten slightly.
Bake 10–12 minutes until edges are golden.
Let cookies cool on sheet for 5 minutes, then transfer to wire rack to fully cool.
Notes
For vegan, use maple syrup.
Add mix-ins like chocolate chips or nuts if desired.
Adjust moisture by adding or subtracting almond flour.
Store at room temperature or freeze.
- Prep Time: 10
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: American