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.
Recipe adapted from Minimalist Baker
Almond anything is my favorite! These cookies sound yummy!
I’m with you on that!
Looking good! I love that chocolate drizzle over the top. Actually I like everything about it, I’m crazy about chewy cookies!! Will save this for later 🙂 Have a good day!
Thanks Vivian! I love chewy cookies too.
I have bags and bags of coconut and almonds to use, these would be perfect to make! Great recipe, thanks!
Yes! Enjoy! 🙂
Sounds fantastic and that chocolate drizzle is the perfect finishing touch!
Thanks, Sylvie!
Oh how I wish I could come to your house stat and enjoy these with you while the kids “played” or got into trouble… probably the latter! They look delicious!
Ha! That would be great! Wish you weren’t so far. Sending you virtual cookies! 🙂
Omg! Seriously these cookies look amazing and probably wouldn’t even last in my house 🙂 I must try these ASAP! Thanks for sharing!
April
They definitely go fast. Enjoy!
Gorgeous pictures! These look delicious!
Thank you, Lauren!
I love these almond cookies. I’m glad to have another gluten free recipe to serve at our family parties!
A gluten free cookie that tastes like an Almond Joy?! Sign me up!!
I know, right?! Addicting!
My hubby has been after me to find more gluten free cookie recipes and after seeing these cookies, I think he is going to love these! I think I would like them too…they look delicious!
Thank you! My family absolutely loved them! Enjoy.
Umm, yes please! You got me at coconut!
It’s my weakness too!
They look great. I love nuts in my cookies, thanks for sharing
Thanks! Me too!
These are incredible! I did not chocolate drizzle (yet) but I may have already scarfed 3 of these. oops (I made them little, does that count!?). I used the leftover dehydrated nut pulp from making almond milk, and the texture is great! Will definitely be making this recipe often as I always have leftover almond meal/pulp!
That sounds like a fantastic use of leftover almond pulp. I have wanted to make homemade almond milk for a while, I really need to try it! 🙂 I’m so glad you enjoyed these. They are seriously addicting. Thanks for stopping by!
I just made these today and they are wonderful!!! I melted some Dove dark chocolate with almonds and topped them lightly and they were amazing! I also used organic unsweetened coconut flakes. Love the texture of these cookies. I’m all about flavor, not too sweet and texture of cookies and these are absolutely delicious!😀
Thanks, Debbie! I’m so glad that you liked them. They are one of my favorite cookies. Thanks for stopping by!
Just made these cookies and they turned out amazing! they are so chewy and scrumptious! the only substitutions I made was: unsweetened coconut chips instead of shredded coconut and orange blossom water instead of almond extract.
I’m so glad that you liked them. They are one of my favorite cookies! Your substitutions sound super tasty. 🙂 Thanks for stopping by!
Can you use almond meal instead of almond flour for these?
I’ve never tried it, but I would guess that you can. This recipe is fairly forgiving. Best of luck. Enjoy!
I have a batch in my fridge right now. I am a little concerned that it is not doughy. I added a little almond mik. I am hopeful that the time in the fridge will be the key.
The time in the fridge is definitely necessary. Hopefully they turned out for you!
I’ve just made these and the “dough” is cooling. But, it looks like a topping. All crumbles like what you put on top of a grunt. Help! I hope I didn’t do something wrong.
The dough definitely needs to chill to come together. If you used the correct amount of oil (1/4 cup + 1T), plus the 2 eggs, that should have been enough to pull the dough together. I hope they turn out for you!
These cookies were a big hit! Thank you!
Yay! Thanks for letting me know. Happy holidays!
YUM!!!! I’m a serious coconut fan so these are right up my alley 🙂 I rolled the dough into a long cylinder shape and popped it into the fridge overnight. So easy to cut off slices and bake – quick sticks! Also if anyone is a cinnamon fan, sprinkle a bit of cinnamon sugar over them before baking…Xmas in a bite. Thanks for fab recipe.
Brilliant! I love that idea. Thanks for sharing, and thanks for taking the time to stop by. Happy holidays!
I just made these with pistachio flour for Passover. Amazing! I’ll definitly try them “as directed” soon.
Awesome! Thanks for letting me know!
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
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?