Paleo Coconut Almond Cookies (Gluten-Free)
Whether you've had too much sugar or refined flour lately, or you avoid them, these paleo coconut almond cookies are the perfect treat. They are rich, crunchy, and easy to make.
Servings 24 cookies
- 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; use the same amount of white sugar if you wish
- 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 paleo 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.
Calories: 149kcal | Carbohydrates: 10g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Sodium: 68mg | Potassium: 53mg | Fiber: 2g | Sugar: 6g | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg