Description
These Coconut Almond Cookies are a crunchy, nutty, naturally gluten-free delight made with almond flour, shredded coconut, and clean, simple ingredients. Golden on the edges, soft in the center, and sweetened naturally — they’re the perfect wholesome cookie!
Ingredients
1 1/2 cups almond flour
1/2 cup unsweetened shredded coconut
1/4 cup honey or maple syrup
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
1/2 teaspoon baking powder
A pinch of salt
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, mix almond flour, shredded coconut, baking powder, and salt.
3. Add melted coconut oil, honey or maple syrup, and vanilla extract. Stir until a dough forms.
4. Scoop 1 tablespoon of dough, roll into balls, and flatten into discs.
5. Place on the baking sheet and bake for 10–12 minutes until golden around the edges.
6. Cool on the baking sheet for 10 minutes to allow the cookies to firm up.
7. Serve warm or store in an airtight container.
Notes
Use fine almond flour for the best texture.
For vegan cookies, use maple syrup instead of honey.
Do not substitute almond flour with coconut flour.
Add chocolate chips, chopped nuts, or lemon zest for variations.
Store at room temperature for 4–5 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 5g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg