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?

*Be sure to follow me on Instagram and tag photos of my recipes  with #tendingthetable. 

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.