These are my go to cookies. I’ve been meaning to share the recipe with you for years and now it’s finally happening. I love them because they’re simple and pretty darn healthy as far as cookies go, with no gluten or obscure gluten free flours and no refined sugar. We always have extra dough in the fridge or freezer in case the cookie craving strikes.
I’m settling back in after a few weeks away and am looking forward to sharing some fun spring recipes with you soon. What are you all making these days?
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Almond Coconut Cookies
Makes 2 dozen
1 stick salted butter, softened
1/2 cup maple syrup
2 cups almond flour
1/2 cup shredded unsweetened coconut
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 cup bittersweet chocolate chips
Put the butter, maple syrup, almond flour, coconut, baking soda and vanilla in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium, scraping down the sides of the bowl often, until completely smooth and fluffy. Alternatively, mix the dough in a bowl with the back of a wooden spoon, spreading the dough up against the sides of the bowl until completely smooth. Stir in the chocolate chips. Chill in the refrigerator, uncovered, for 3 hours or covered overnight. Preheat the oven to 350° F. Scoop the dough, by the tablespoon, onto a parchment lined cookie sheet, spacing the cookies about 1-2 inches apart. Gently flatten the top of each cookie slightly with the palm of your hand. Bake for 10-12 minutes, until golden around the edges. Let cool slightly before serving.
These cookies are best eaten fresh. The dough will keep in the fridge for up to one week or in the freezer for a little longer.
18 thoughts on “Almond Coconut Cookies”
These look AMAZING!
Omg this looks amazing!!! I need to make them
I need to have these in the freezer ready on a spur of the moment…happy feasting!
Woah!!! These cookies look so good, like so damn good! Nothing compares to a freshly baked batch of cookies with big chocolate chips. 🙂
Love the simplicity of these Sasha! Always good to have a recipe like this in your back pocket ;). Welcome home now too lady, can’t wait to see what you cook up <3.
THESE LOOK AMAZING!! please check out my latest blog post on coffee & walnut cupcakes! – https://sophiaaxo.wordpress.com/2017/05/17/coffee-and-walnut-cupcakes/ <3
i’ve been liking chunky choclate in my hazelnut version that sounds similar. like it better than chips. also the darker or more bittersweet chocolate is a nice contrast to the sweet maple. i was wondering about being in the fridge unconvered: is that so it doesn’t get more moist? i tend to cover everything in the fridge so i wondered…. thanks!
Oooh we’ll have to compare recipes. Yes, I leave it uncovered so it dries out a bit.
It’s even better covered in the fridge overnight
Mmm, those look so good!
YASSSS these look awesome! The chocolate : biscuit ratio is perfect 🙂 Do you think for a vegan version you could sub solidified coconut oil for butter? Or would they be too soft?
I haven’t tried them with coconut oil. You may need to add some extra flour or maybe even a little ground flax to help bind them if you do. Let me know if you try it.
These look YUM can’t wait to try them out. Can you please tell me which brand of bittersweet chocolate chip did you use for the ones specifically pictured above?? Thanks! Xx
I used Scharffen Berger baking chunks in this batch but usually just use regular chips.
these look amazing! love that they are so simply put together. i’ve been experimenting with cakes lately.. i can’t wait for your springy post xx
Oooh what kinds of cakes? Yes. My favorite thing about these is how simple they are.
Making these today!