Almond Flour Coconut Cookies Recipe
Introduction
These Almond Flour Coconut Cookies are a delightful treat that combines nutty almond flour with the tropical flavor of coconut. Naturally sweetened with maple syrup and lightly flavored with coconut extract, they offer a chewy texture and a hint of crunch. Perfect for a wholesome snack or a simple dessert.
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 oil it with cooking spray. Set aside.
- Step 2: In a mixing bowl, combine the almond flour and 1/2 cup of coconut flakes. Add the maple syrup, melted coconut oil, and coconut extract if using.
- Step 3: Stir the ingredients together with a rubber spatula until a sticky dough forms. Lightly oil your hands or wear gloves, then knead the dough gently to bring it together into a soft cookie dough.
- Step 4: Scoop about 2 tablespoons of dough per cookie and place them on the prepared baking sheet, leaving about half a thumb width of space between each. This recipe makes around 8 cookies.
- Step 5: Sprinkle a few extra coconut flakes on top of each cookie. Press lightly with your hand to help them stick and to flatten the cookies slightly.
- Step 6: Bake for 12 to 15 minutes, until the cookies are golden brown around the edges and on top.
- Step 7: Let the cookies cool on the baking sheet for about 15 minutes to firm up before transferring them to a wire rack to cool completely.
Tips & Variations
- For a crunchier texture, add an extra 1/4 cup of flaked coconut to the dough.
- Use vanilla extract instead of coconut extract if preferred, to create a different flavor profile.
- Make sure the coconut oil has cooled slightly before mixing to avoid melting the coconut flakes excessively.
- Press the cookies gently before baking to ensure even thickness and cooking.
Storage
Store the cookies in an airtight container at room temperature for up to 4 days. For longer freshness, keep them in the refrigerator for up to one week. To reheat, warm briefly in a low oven or microwave for a few seconds to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular flour instead of almond flour?
Almond flour provides a unique texture and flavor, but you can substitute with all-purpose flour if needed. Note that the cookies may be less chewy and have a different taste.
Are these cookies gluten-free?
Yes, using almond flour and coconut flakes makes these cookies naturally gluten-free, perfect for those with gluten sensitivities.
PrintAlmond Flour Coconut Cookies Recipe
These Almond Flour Coconut Cookies are a delightful gluten-free treat that combines the nutty richness of almond flour with the tropical flavor of coconut. Naturally sweetened with maple syrup and enhanced by coconut oil and extract, these soft, chewy cookies are 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 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 flavor)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 °F (180 °C). Line a large baking sheet with parchment paper and lightly spray it with cooking oil to prevent sticking. Set aside.
- Combine Ingredients: In a mixing bowl, add the almond flour and 1/2 cup of coconut flakes. Pour in the maple syrup and melted coconut oil, then add the optional coconut extract if using. Stir with a rubber spatula until the mixture starts to come together.
- Form the Dough: Lightly oil your hands or wear gloves to prevent sticking. Knead the mixture gently to press the ingredients together and form a soft, sticky cookie dough.
- Shape the Cookies: Using about 2 tablespoons of dough for each cookie, place spoonfuls onto the prepared baking sheet, leaving about half a thumb’s space between each. You should be able to make around 8 cookies.
- Add Topping and Flatten: Sprinkle a few additional coconut flakes on top of each cookie. Press down gently with your hand to lightly flatten them and help the coconut flakes stick.
- Bake the Cookies: Bake in the preheated oven for 12-15 minutes, or until the edges and tops turn a golden brown color.
- Cool the Cookies: Remove from the oven and let the cookies cool on the baking sheet for about 15 minutes to firm up. Then transfer them to a cooling rack to cool completely before serving.
Notes
- You can add an extra 1/4 cup of coconut flakes to the dough or as a topping if you prefer more texture and coconut flavor.
- Using melted and cooled coconut oil helps bind the dough without making it greasy.
- Lightly oiling your hands or wearing gloves is suggested to prevent the sticky dough from sticking while shaping the cookies.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Keywords: Almond flour cookies, coconut cookies, gluten-free cookies, healthy desserts, maple syrup cookies
