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.
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
Chewy Coconut Almond Cookies (Gluten Free)
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
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
Jane
Just found this recipe a couple of hours ago – and baked it without waiting the 2 hours in the frig!! MADE 32 COOKIES (total now down to 29!! 🙂 …..
They are great. Thanks.
Allison
You’re welcome. I’m glad you enjoyed them. 🙂
Rima
Really want to make them, but what would you recommend instead of the sugar? Or can it be left out completely? Many thanks!
Allison
No, you need the sugar.
Dave C
As everyone else has found, these are seriously delicious, I added dried cranberries and raisins and they were a hit
Allison
That sounds delicious! Thanks for stopping by. 🙂
Dinah
These cookies are so delicious!!! I can never have enough. I make them every week. Thanks for this wonderful recipe!
Allison
You’re welcome!
Carol
Hi, Allison, I found your site searching for coconut cookies….I had to make them SCD legal so I sub’d honey for the brown sugar, then ended up adding 2 Tbs. coconut flour because the dough was too thin, and used butter instead of coconut oil. I adjusted the temp and baking time for my elevation and oven, and they turned out great! I drizzled dark chocolate on top after they cooled…..I can’t stop eating them. Love your site !
Allison
I’m glad that worked out for you! Thanks for taking the time to comment. 🙂
James
These are the first gluten-free cookies that I made that turned out like I wanted! Maybe the difference is almond flour instead of the 1 to 1 gluten-free flour I use, but the texture and taste was a huge change from what I have come to expect. Delicious, chewy as heck and easy to make! Thank you for this recipe and for making me believe cookies are a possibility while eating GF.
Allison
Thanks for the kind review. I’m so glad that you enjoyed them! 🙂
Eunice F
I am like Jane..couldn’t wait to have a nibble.. cut off a little piece while cookies are still cooling on baking sheet. It’s a delicious cookie!
I don’t like super sweet baking so instead used approx half of 3/4 cup of monk fruit/erithrytol mixture instead of sugar and also, am baking this healthier version for a friend with diabetes. I find them sweet enough. I appreciate this great recipe..thanks so much!
Allison
I’m glad you enjoyed them! Thanks for stopping by. 🙂
Jeff Thomas
Just made these as written and wow! I opted to not drizzle chocolate, and was not disappointed! These are delicious!!!
Allison
I’m so glad! Thanks for taking the time to leave a comment.