Coconut Almond Flour Cookies
These desiccated Coconut Almond Flour Cookies are the perfect guilt-free indulgence. Packed with nutty flavors, chewy texture, and natural sweetness, they make a wonderful snack or dessert for any occasion.
Ingredients
- 1 ¼ cups desiccated coconut
- 1 cup almond flour
- 3 tablespoons almond milk or coconut milk; plus more as needed
- ¼ cup maple syrup
Optional:
- ¼ teaspoon almond extract or vanilla extract
- 1 pinch of salt
- 2 tablespoons desiccated coconut; for rolling or almonds (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper.
- In a mixing bowl, combine the desiccated coconut, almond flour, and a pinch of salt.
- Stir in maple syrup, almond (or coconut) milk, and almond/vanilla extract (if using). Mix until a soft, sticky dough forms.
- If the dough feels too dry, add 1-2 teaspoons of extra milk.
- Scoop out about 1 ½ tablespoons of dough and roll into balls. Flatten slightly into cookie shapes.
- Roll in extra desiccated coconut OR press an almond on top for garnish.
- Place cookies on the prepared tray and bake for 15-18 minutes, or until the edges are lightly golden.
- Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
- Coconut almond flour cookies taste great with tea, coffee, or as part of a holiday dessert platter. Enjoy!
Notes
- Sweetener: Maple syrup adds a mild, natural sweetness, but you can substitute with honey or agave (if not strictly vegan).
- Low-Carb Option: For a keto-friendly version, replace maple syrup with monk fruit syrup or granulated monk fruit sweetener. Ratio 1:1
- Milk Choice: Use almond milk for a nutty flavor or coconut milk for extra richness. Adjust the quantity slightly if the dough feels too dry.
- Texture Tip: The dough should be soft and slightly sticky but easy to roll. Add a little more almond flour if it’s too wet, or a splash of milk if it’s too dry.
- Flavor Boost: A dash of almond extract brings out the nuttiness, while vanilla adds a classic cookie flavor.
- Garnish Options: Roll the dough balls in desiccated coconut for a festive look or press a whole almond on top before baking.
- Storage: Store in an airtight container at room temperature for up to 4 days. Refrigerate for up to a week, or freeze for longer storage.
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- Add ¼-½ cup dairy-free chocolate chips to the cookie dough for a chocolatey twist.
-
- Optional: sprinkle a few chips on top before baking.
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- Add ½ teaspoon cinnamon, ¼ teaspoon nutmeg, or a pinch of cardamom.
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- Perfect for autumn, Diwali, or Christmas baking.
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- Add ¼ cup dried cranberries or raisins for a tart-sweet bite.
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- Works well for festive holiday cookies.
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- After baking, dip half the cookie in melted dark or dairy-free chocolate.
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- Sprinkle with extra desiccated coconut for a fancy touch.
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- Make smaller cookies (1 teaspoon dough each) for bite-size snacks, perfect for lunchboxes or parties.
Nutrition
Nutrition Facts
Coconut Almond Flour Cookies
Amount per Serving
Calories
134
% Daily Value*
Fat
12
g
18
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.3
g
Sodium
10
mg
0
%
Potassium
58
mg
2
%
Carbohydrates
5
g
2
%
Fiber
3
g
13
%
Sugar
1
g
1
%
Protein
3
g
6
%
Vitamin C
0.2
mg
0
%
Calcium
32
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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