Almond Flour Coconut Cookies Recipe
Introduction
These Almond Flour Coconut Cookies are a deliciously chewy and naturally sweet treat, perfect for a healthy snack or a light dessert. Made with simple ingredients like almond flour, coconut, and maple syrup, they offer a delightful coconut flavor with every bite.
Ingredients
- 1 cup almond flour
- 1/2 cup unsweetened flaked coconut (plus 1/4 cup extra if desired)
- 3 tablespoons coconut oil, melted and cooled
- 1/4 cup maple syrup
- 1/2 teaspoon coconut extract (optional, for extra coconut flavor)
Instructions
- Step 1: Preheat your oven to 350 °F (180 °C). Line a large baking sheet with parchment paper and lightly spray it with cooking oil. Set aside.
- Step 2: In a mixing bowl, combine the almond flour and 1/2 cup of flaked coconut. Add the maple syrup, melted coconut oil, and coconut extract if using.
- Step 3: Stir the mixture with a rubber spatula until combined. Lightly oil your hands or wear gloves, then knead the dough gently to bring it together into a soft, sticky cookie dough.
- Step 4: Using about 2 tablespoons of dough per cookie, place spoonfuls on the prepared baking sheet, leaving about half a thumb’s width of space between them. This recipe makes approximately 8 cookies.
- Step 5: Sprinkle a few extra coconut flakes on top of each cookie, then gently press down with your hand to flatten and help the flakes stick.
- Step 6: Bake in the oven for 12 to 15 minutes, until the cookies are golden brown around the edges and on top.
- Step 7: Remove from the oven and let the cookies cool on the baking sheet for 15 minutes to firm up, then transfer to a cooling rack to cool completely.
Tips & Variations
- For a crunchier texture, add the extra 1/4 cup of flaked coconut into the dough mix.
- Use vanilla extract instead of coconut extract if you prefer a milder, classic flavor.
- If the dough feels too wet or sticky, add a little more almond flour to help it hold together.
- Try mixing in mini dark chocolate chips or chopped nuts for added variety.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat briefly in a warm oven to restore softness before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of almond flour?
Almond flour gives these cookies their characteristic texture and flavor. Using regular flour will change the taste and may result in a different texture, but you can experiment if needed.
Is it necessary to add coconut extract?
No, coconut extract is optional. It adds a boost of coconut flavor, but the cookies will still taste great without it thanks to the coconut flakes and coconut oil.
PrintAlmond Flour Coconut Cookies Recipe
These Almond Flour Coconut Cookies are a delightful gluten-free treat combining the nutty richness of almond flour with the tropical flavor of shredded coconut. Naturally sweetened with maple syrup and enhanced with a hint of coconut extract, these soft and chewy cookies are easy to prepare and perfect for a healthy snack or dessert.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dry Ingredients
- 1 cup Almond Flour
- 1/2 cup Unsweetened Flaked Coconut (plus an optional extra 1/4 cup for topping)
Wet Ingredients
- 3 tablespoons Coconut Oil (melted and cooled)
- 1/4 cup Maple Syrup
- 1/2 teaspoon Coconut Extract (optional, for enhanced coconut flavor)
Instructions
- Preheat and prepare baking sheet: Preheat your oven to 350 °F (180 °C). Line a large baking sheet with parchment paper and lightly spray the paper with cooking oil spray to prevent sticking. Set aside.
- Mix dry ingredients: In a mixing bowl, combine the almond flour and unsweetened flaked coconut. Start with the initial 1/2 cup coconut; you may add extra later if you desire more texture and flavor.
- Add wet ingredients and form dough: Pour in the maple syrup and the melted, cooled coconut oil, then add the optional coconut extract. Stir the mixture with a rubber spatula until it forms a sticky dough.
- Knead dough: Lightly oil your hands or wear gloves to prevent sticking, then knead the mixture gently to fully combine all ingredients into a soft cookie dough.
- Shape cookies: Take about 2 tablespoons of dough per cookie and place on the prepared baking sheet, leaving about half a thumb’s width of space between each. This recipe yields approximately 8 cookies.
- Add topping and flatten: Sprinkle extra coconut chips on top of each cookie. Press down lightly with your hand to stick the coconut flakes and flatten each cookie slightly.
- Bake: Bake the cookies at 350 °F (180 °C) for 12-15 minutes until the edges and tops turn golden brown.
- Cool: Allow the cookies to cool on the baking sheet for about 15 minutes to firm up before transferring them to a cooling rack to cool completely.
Notes
- You can increase the amount of coconut flakes up to 3/4 cup for a more textured cookie.
- Make sure the coconut oil is cooled before adding to avoid melting the coconut flakes prematurely.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- These cookies are naturally gluten-free and refined sugar-free, making them a healthier snack alternative.
- Optional coconut extract boosts the coconut flavor but can be omitted if unavailable.
Keywords: almond flour cookies, coconut cookies, gluten-free cookies, healthy cookies, dairy-free cookies, maple syrup sweetened, easy cookie recipe
