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Almond Flour Coconut Cookies Recipe

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★★★★★

5 from 50 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Bake: Bake the cookies at 350 °F (180 °C) for 12-15 minutes until the edges and tops turn golden brown.
  8. 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

Find it online: https://www.cheftara.com/almond-flour-coconut-cookies-recipe/