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 – Oatmeal Coconut Chocolate Chip Cookies
Recipe
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
Annie
Umm, yes please! You got me at coconut!
Celebrating Sweets
It’s my weakness too!
Keith @ How's it Lookin?
They look great. I love nuts in my cookies, thanks for sharing
Celebrating Sweets
Thanks! Me too!
Kelsey
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!
Celebrating Sweets
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!
Debbie
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!?
Celebrating Sweets
Thanks, Debbie! I’m so glad that you liked them. They are one of my favorite cookies. Thanks for stopping by!
DLF
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.
Celebrating Sweets
I’m so glad that you liked them. They are one of my favorite cookies! Your substitutions sound super tasty. 🙂 Thanks for stopping by!
cathy parent
Can you use almond meal instead of almond flour for these?
Celebrating Sweets
I’ve never tried it, but I would guess that you can. This recipe is fairly forgiving. Best of luck. Enjoy!
Dorothy
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.
Celebrating Sweets
The time in the fridge is definitely necessary. Hopefully they turned out for you!
Louise
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.
Celebrating Sweets
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!
Karen
These cookies were a big hit! Thank you!
Celebrating Sweets
Yay! Thanks for letting me know. Happy holidays!
René
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.
Celebrating Sweets
Brilliant! I love that idea. Thanks for sharing, and thanks for taking the time to stop by. Happy holidays!