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
michelle
I just made these with pistachio flour for Passover. Amazing! I’ll definitly try them “as directed” soon.
Celebrating Sweets
Awesome! Thanks for letting me know!
Jackie
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
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?
Jane
I used regular 1 to 1 Gluten free flour mix, that was the only difference. It was terribly dry and I added a little more coconut oil I chilled it for 2 hours and had to cut it in slices to bake. It was hard like cardboard. Sorry – for me it did not work .
Help!! I really wanted these to be like the photo!
Celebrating Sweets
Hi, Jane. Gluten free flour mix is a completely different product than almond flour. Making that ingredient swap will change this recipe significantly. If you follow the recipe as written it should come out like the photos. Best of luck!
Jade
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
I’m glad you enjoyed them. Thanks for sharing your ingredient swap – I’m glad it worked. 🙂
SandyA
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
Perfect! Glad you enjoyed them. Thanks for taking the time to comment. 🙂
Susanne Ward
Thanks for this lovely grain free recipe. I pressed some flaked almonds onto top of cookies before baking…delish!
Celebrating Sweets
I’m glad you enjoyed it! Thanks for taking the time to comment. 🙂
Susan
Scrumptious. Great for my son recently diagnosed with coeliac, but we all loved them. I added flaked almonds on top too.
Celebrating Sweets
I’m glad that you liked them! Thanks for the kind review. Enjoy!
Fran
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
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Michelle
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
I’m glad you enjoyed them. Thanks for taking the time to comment.
Marta Maroni
sorry i meant can you substitute the brown sugar with maple syrup?
Celebrating Sweets
I would not recommend it. Since the syrup is liquid it will likely change the texture of the dough. You can try coconut sugar, if you’re looking for a refined sugar free option.
Chanelle
I made these last night, they were sooo delicious!
I halved the recipe as I only wanted to make a small batch… I accidently didn’t half the coconut oil amount or the vanilla… and I used butter instead of coconut oil, and they turned out to good! (very vanilla hehe!)
Thanks for a great recipe! xo
Celebrating Sweets
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂