Almond Flour Coconut Cookies Recipe

Introduction

These Almond Flour Coconut Cookies are a delightful gluten-free treat, combining nutty almond flour with the tropical flavor of coconut. They’re naturally sweetened with maple syrup and have a soft, chewy texture that’s perfect for snacking or dessert.

Ingredients

• 1 cup almond flour
• 1/2 cup unsweetened flaked coconut (plus an extra 1/4 cup 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 the oven to 350 °F (180 °C). Line a large baking sheet with parchment paper and lightly oil the paper with cooking oil spray. 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 coconut extract if using.
3. Step 3: Stir the mixture with a rubber spatula until combined. Lightly oil your hands or wear gloves, then knead the dough gently to press the ingredients together into a soft dough.
4. Step 4: If you want more coconut texture, add up to an additional 1/4 cup of flaked coconut and mix again. The dough should be sticky but hold together.
5. Step 5: Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheet, leaving about half a thumb’s width of space between each cookie. You should get around 8 cookies.
6. Step 6: Sprinkle a few extra coconut flakes on top of each cookie. Press them lightly with your hand to stick and slightly flatten the cookies.
7. Step 7: Bake for 12-15 minutes, until the edges and tops are golden brown.
8. Step 8: 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 deeper coconut flavor, don’t skip the coconut extract, but you can leave it out if you prefer a milder taste.
• Use room temperature melted coconut oil to help mix the dough smoothly without breaking.
• Add a sprinkle of sea salt on top before baking for a sweet-salty contrast.
• Try mixing in a handful of dark chocolate chips or chopped nuts for extra texture.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. They can also be refrigerated for up to a week. To reheat, warm gently in an oven or microwave to bring back their soft texture.

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 with other nut flours like cashew or hazelnut flour, but the texture and flavor will vary slightly.

Are these cookies vegan?

Yes, this recipe is vegan-friendly since it uses plant-based ingredients like coconut oil and maple syrup instead of butter or honey.

Almond Flour Coconut Cookies Recipe

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★★★★★

5 from 142 reviews

• Author: Charlotte
• Total Time: 25 minutes
• Yield: 8 cookies 1x
• Diet: Gluten Free

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Description

Delight in these simple and wholesome Almond Flour Coconut Cookies, made with nutrient-dense almond flour, unsweetened coconut flakes, and naturally sweetened with maple syrup. These soft and chewy cookies are infused with coconut extract for an extra burst of tropical flavor, baked to a perfect golden brown. Perfect for a gluten-free, low-carb treat that satisfies your sweet tooth without refined sugars.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup Almond Flour
• 1/2 cup Unsweetened Flaked Coconut
• 3 tablespoons Coconut Oil, melted and cooled
• 1/4 cup Maple Syrup
• 1/2 teaspoon Coconut Extract

Optional

• Additional 1/4 cup Unsweetened Flaked Coconut for topping

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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 with cooking oil to prevent sticking. Set aside for later use.
2. Combine Dry and Wet Ingredients: In a mixing bowl, combine almond flour and 1/2 cup unsweetened coconut flakes. Add the maple syrup and melted, cooled coconut oil, then stir together. Add the coconut extract for enhanced flavor.
3. Form Dough: Stir the mixture with a rubber spatula until it starts to come together. Lightly oil your hands or wear gloves, then knead the dough gently to fully incorporate the ingredients into a soft, sticky cookie dough.
4. Shape Cookies: Using about 2 tablespoons of dough per cookie, place spoonfuls on the prepared baking sheet leaving about half a thumb’s space between each to allow for spreading. You should have approximately 8 cookies.
5. Add Topping and Flatten: Sprinkle extra coconut flakes on top of each cookie. Press gently with your hand to help the flakes stick and to slightly flatten each cookie for even baking.
6. Bake: Bake in the preheated oven for 12–15 minutes, or until the cookies are lightly golden brown around the edges and on top, indicating they are cooked through.
7. Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 15 minutes so they firm up. Then transfer to a cooling rack to cool completely before serving.

Notes

• Almond flour provides a gluten-free base rich in healthy fats and protein.
• Adjust the amount of coconut flakes to your preference for texture.
• Using melted and cooled coconut oil keeps the dough cohesive and enhances flavor.
• Maple syrup acts as a natural sweetener, keeping the cookies moist.
• Allow the cookies to cool completely as they will firm up upon standing.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Almond Flour Cookies, Coconut Cookies, Gluten Free Dessert, Healthy Cookies, Low Carb Snack, Maple Syrup Cookies