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Home » Cookies » Chewy Coconut Almond Cookies (Gluten Free)

Chewy Coconut Almond Cookies (Gluten Free)

Published: Apr 19, 2016 · Modified: May 20, 2022 by Allison · 112 Comments

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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! 

Stack of almond coconut cookies.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!

Stack of almond coconut cookies.

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.

Bowl of chocolate ganache with a wooden spoon.

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.

Stack of almond coconut cookies.

And now I’m off to enjoy just one more cookie. See ya soon, friends! 

You might also like: Almond Joy Cookies – Coconut Cake – Almond Croissants – Oatmeal Coconut Chocolate Chip Cookies

Stack of almond coconut cookies.

 

 

Recipe

Stack of almond coconut cookies.

Chewy Coconut Almond Cookies (Gluten Free)

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!
4.97 from 31 votes
Print Pin SaveSaved!
Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 15 minutes minutes
Cook Time: 9 minutes minutes
Total Time: 24 minutes minutes
Servings: 18 -20 large cookies
Calories: 218kcal
Author: Allison - Celebrating Sweets

Ingredients

  • 2 ½ cups almond flour
  • 1 cup unsweetened shredded coconut
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup light brown sugar, packed
  • 2 large eggs
  • ¼ cup plus1 tablespoon coconut oil, melted (not hot)
  • 1 ½ teaspoons pure vanilla extract
  • ½ teaspoon almond extract
  • ½ 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

Calories: 218kcal | Carbohydrates: 16g | Protein: 4g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 18mg | Sodium: 81mg | Potassium: 101mg | Fiber: 2g | Sugar: 11g | Vitamin A: 25IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 1mg

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Tried this recipe?Leave a comment and rating below!

Recipe adapted from Minimalist Baker

« Strawberry Sangria
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Comments

  1. katherine

    November 13, 2022 at 5:18 am

    5 stars
    I love this recipe, thanks. I’m not clear what the serving size is for nutritional info, could it be one cookie or 2?

    Reply
    • Allison

      November 16, 2022 at 8:48 am

      It’s one cookie. I’m glad you enjoyed them!

      Reply
  2. Irum Hussain

    February 08, 2023 at 5:15 pm

    How long can I store these cookies?
    They taste amazing thanks for sharing

    Reply
    • Allison

      February 13, 2023 at 8:43 am

      We usually eat them within a couple days. You can freeze them for up to 2 months.

      Reply
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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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