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