A Cookie for Everyone
Whether you are a long-time paleo convert or have just had too much sugar and refined flour lately, these paleo cookies are the antidote, and they’re gluten free! They will satisfy your sweet cravings with a satisfying buttery crunch of almonds, or any nut of your choice. I love nuts so much that I’ve not only rolled these cookies in finely chopped almonds but I’ve also coarsely chopped almonds and mixed them in the batter.
Thanks to Allison of Celebrating Sweets, these coconut cookies are easy and customizable to your whims and your pantry. The only major change I’ve made, besides using a sugar substitute, is to skip the 2-hour rest Allison suggests before baking. The dough is soft but still very workable, and I am always in a rush. Besides, if you are rolling the cookies into chopped nuts or coconut, they will stick much better if you have a soft dough. With regular granulated or white sugar, you get a crisp, chewy cookie. And with the sugar substitutes, more on that to come, they could be softer, depending on the product you use.
Soft or Chewy?
I have made these paleo cookies with two different sugar substitutes. With regular sugar, you get a crisp, chewy cookie. The batch I made with Swerve granular made cookies with the closest texture to white sugar. The coconut almond cookies made with Whey Low sugar substitute produced a much softer cookie. All the cookies were good, but I did discover that the bottom of the cookies made with a sugar substitute burned much more quickly, and they did not spread as much. I know some people are in one camp or the other texturally, but I enjoy both so I am happy either way.
For a similar cookie using regular granulated sugar, see my chewy coconut almond cookies. These paleo cookies are perfect for garnishing. Think chocolate drizzles, a roll in shredded coconut, or even plain if you need of a quick cookie fix.
See the Notes below before you cook.
Paleo Coconut Almond Cookies (Gluten-Free)
- 2 1/2 cups blanched almond flour
- 1 cup unsweetened shredded coconut ~ Also called desiccated coconut
- 1 teaspoon baking powder
- 1/2 teaspoon sea or table salt
~ See substitutions
- 3/4 cup sugar substitute ~ Swerve gives the most sugar-like cookie texture
- 2 large eggs
- 1/4 plus 1 tablespoon cup coconut oil ~ Melted, or oil of your choice; not olive oil
- 1 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup almonds ~ Optional. Coarsely chopped, plus 3/4 cup more to roll in if using
- Gather all your ingredients and turn your oven on to 350°F (180°C). Line your cookie sheets with parchment paper.
- Mix together the almond flour, coconut, baking powder, salt, and sugar substitute in a large bowl.
- In a small bowl, whisk the eggs for a minute or two until they are thoroughly combined. Add the coconut oil and the vanilla and almond extract. Blend well.
- Add the wet ingredients into the dry ingredients and mix well. Add chopped almonds if using.
- Using a 2 tablespoon cookie scoop, shape approximately 24 cookies (a few more if you mixed in nuts). Roll the cookies in finely chopped almonds, if you wish. Place 12 cookies on each baking sheet and press down to about 3/8th of an inch or 1 centimeter, using your fingers or flat bottomed glass. If you want thin crisp cookies, flatten to 1/4-inch (6mm). These cookies don't spread very much but if you like bigger cookies you will need to place fewer cookies per cookie sheet.
- Bake the cookies and start checking for doneness at the 7-minute mark. You are wanting to see some light browning along the edges but the cookies should still be soft in the center. If you want crisp cookies, bake another minute or two.
- Allow the cookies to cool on the trays for 10 minutes before removing them.
- I have a recipe similar to this cookie that calls for regular sugar and a baking temperature of 375°F (190°C). I find when baking with a sugar substitute, you need to turn the oven down by 25 degrees.
- You will also find more garnishing ideas if you head over to my chewy coconut almond cookies.