Naturally gluten free cookies loaded with a double dose of almond and coconut. These soft and chewy cookies taste similar to a coconut macaroon and an Almond Joy candy bar. Drizzle with melted chocolate or eat them plain; they’re fabulous either way!
I wish I had you all in my kitchen right now. We could nibble coconut almond cookies, sip coffee, and chat about the important things in life – like these cookies. These are my new obsession; I’ve made this recipe twice in the last 24 hours. I’ve shared these cookies with family and friends, and they have been a huge hit. I know that once you try these you will LOVE them too. So get over here and help me eat ’em. Open invitation until the cookies run out!
What’s so great about these cookies? They’re super soft and chewy with a taste similar to a coconut macaroon and an Almond Joy candy bar. Almond flour and almond extract impart almond flavor, and unsweetened shredded coconut and coconut oil give a subtle coconut flavor. These cookies contain no refined flour, and they happen to be gluten free! I’ve had my fair share of mediocre gluten free cookies and these are nothing like those. I seriously can’t get enough of these.
Now lets quickly talk chocolate. To drizzle or not to drizzle? I love the combination of coconut, almond, and chocolate, so I drizzled half the batch with melted dark chocolate. But, if you’re not a chocolate fan, or you prefer the pure coconut/almond flavor, just skip the chocolate. These are fantastic either way. I promise.
If you follow me on Instagram you might have seen that I recently received almond flour and organic shredded coconut from Anthony’s Goods. They were kind enough to send me some of their lovely products to play around with. I’ve had a blast eating my way through four pounds of almond flour and two pounds of coconut (man, this job is tough). 😉
Anthony’s Goods is a bulk gluten-free, natural/organic foods provider. Their products are sold in larger amounts to keep them affordable (plus, free shipping!). You’ve got to give them a try! They have many fabulous products for you to check out.
And now I’m off to enjoy just one more cookie. See ya soon, friends!
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Chewy Coconut Almond Cookies (Gluten Free)
Ingredients
- 2 1/2 cups almond flour
- 1 cup unsweetened shredded coconut
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup light brown sugar packed
- 2 large eggs
- 1/4 cup plus1 tablespoon coconut oil melted (not hot)
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract
- 1/2 cup dark chocolate chips (optional for drizzling)
Instructions
- In a large bowl whisk almond flour, coconut, baking powder, salt, and brown sugar until no lumps remain.
- In a separate bowl, vigorously whisk eggs for 1 full minute. Add coconut oil, vanilla extract, and almond extract and stir to combine. Add wet ingredients to the dry ingredients and stir using a wooden spoon or rubber spatula. Stir until thoroughly combined; use your hands if necessary. Tightly cover and place in the back of your fridge (where it's really cold) for 2 hours or up to overnight.
- Preheat oven to 375°F and line two baking sheets with parchment or silicone liners. Roll or scoop the dough into 2 tablespoon portions (about golf ball size) and place them a couple inches apart on the prepared baking sheets. Press down on each ball of dough to flatten (they will spread very little when baking). Bake for about 9 minutes, until the edges are just beginning to turn golden brown. Place the baking sheets on wire racks to cool completely.
Optional chocolate drizzle:
- Melt chocolate chips in a small saucepan over low heat, stirring frequently. Drizzle the top of the cookies with melted chocolate (I put the melted chocolate in a plastic bag and snipped the corner for easy drizzling). Allow the chocolate to firm up at room temperature or speed it along by placing the cookies in the fridge.
Nutrition
Recipe adapted from Minimalist Baker
michelle says
I just made these with pistachio flour for Passover. Amazing! I’ll definitly try them “as directed” soon.
Celebrating Sweets says
Awesome! Thanks for letting me know!
Jackie says
Very strange how the dough turned out so crumbly …i used 2.5 grams almond flour and everything else.maybe didnt melt the coconut oil but waspretty soft..maybe thats why they didnt bind so couldnt forn then at all and just poured a layer in the pan like a crust..hope i can break it off later..please advise
Celebrating Sweets says
The dough is a little dry, but if you use your hands it should come together. The chill time is also important…did you chill the dough?
Jade says
Wow just made these and they turned out perfect even though I didn’t refrigerate for 2 hours and I substituted brown sugar for 1/4 cup of truvia. They are chewy on the inside and crispy on the outside. Will be making more of these! Thanks for the recipe!!
Celebrating Sweets says
I’m glad you enjoyed them. Thanks for sharing your ingredient swap – I’m glad it worked. 🙂
SandyA says
I added dried cranberries for sweetness and cut back on the sugar. Excellent!! Thank you so much for the recipe! I was inspired by the Calypso crunch cookies at Publix, but these are much better!
Celebrating Sweets says
Perfect! Glad you enjoyed them. Thanks for taking the time to comment. 🙂
Susanne Ward says
Thanks for this lovely grain free recipe. I pressed some flaked almonds onto top of cookies before baking…delish!
Celebrating Sweets says
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Susan says
Scrumptious. Great for my son recently diagnosed with coeliac, but we all loved them. I added flaked almonds on top too.
Celebrating Sweets says
I’m glad that you liked them! Thanks for the kind review. Enjoy!
Fran says
I have made these a few times now for my grandchildren who have celiac disease. I add coconut essence instead of almond but they are great either way. The kids, and whole family love them!
Celebrating Sweets says
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Michelle says
Delicious! best GF/DF biscuits I have tried, thank you for sharing. To speed up the process I put mixture straight into large muffin tins, just until 1cm thick, and cooked without cooling prior. The tins stopped mixture spreading during bake. worked a treat. Thanks again
Celebrating Sweets says
I’m glad you enjoyed them. Thanks for taking the time to comment.