Almond Flour Coconut Cookies Recipe

Introduction

These Almond Flour Coconut Cookies are a delightful, naturally sweet treat that combines the nutty flavor of almond flour with the tropical taste of coconut. Perfectly soft and chewy, they’re easy to make and great for anyone looking for a gluten-free and refined sugar-free cookie option.

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

1. 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.
2. 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 the optional coconut extract.
3. Step 3: Stir the mixture with a rubber spatula. Lightly oil your hands or wear gloves, then knead the dough lightly to press the ingredients together into a soft cookie dough.
4. Step 4: Scoop about 2 tablespoons of dough per cookie and place on the prepared baking sheet, leaving about half a thumb’s width between each cookie. You should get around 8 cookies.
5. Step 5: Sprinkle a few extra coconut flakes on top of each cookie. Gently press them down with your hand to help them stick and lightly flatten the cookies.
6. Step 6: Bake for 12 to 15 minutes, until the cookies are golden brown on the edges and top.
7. Step 7: Allow the cookies to cool on the baking sheet for 15 minutes to firm up, then transfer them to a cooling rack to cool completely.

Tips & Variations

• For extra texture, add a handful of chopped nuts or dark chocolate chips to the dough before baking.
• If you prefer chewier cookies, reduce the baking time slightly and monitor closely.
• Use vanilla extract instead of coconut extract for a different but still delicious flavor.
• Add 1/4 cup more flaked coconut if you like a stronger coconut presence and crunch.

Storage

Store these 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. To refresh, warm briefly in the microwave or oven before serving to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nut flours instead of almond flour?

Yes, you can substitute almond flour with other nut flours like cashew or hazelnut flour, but the texture and flavor may vary slightly.

Is coconut extract necessary?

No, coconut extract is optional. It enhances the coconut flavor but the cookies will still taste great without it thanks to the coconut flakes and oil.