Save this one, you’ll thank me later – these golden-edged, coconutty almond cookies are crispy on the outside, soft in the center, and naturally gluten-free. They’re quick to whip up with pantry staples and perfect for snacking, gifting, or pairing with your afternoon tea.
● Ingredients
• 1 ½ cups almond flour
• ½ cup unsweetened shredded coconut
• ¼ cup honey or maple syrup
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ tsp baking powder
• A pinch of salt
• Optional: Flaked almonds for topping
● Instructions (with detailed steps)
1️⃣ Preheat and prepare your baking sheet
- Preheat your oven to 175°C (350°F).
- Line a baking tray with parchment paper to prevent sticking and allow even baking. This also makes cleanup easier.
2️⃣ Mix the dry ingredients
- In a medium mixing bowl, combine:
• Almond flour
• Shredded coconut
• Baking powder
• A pinch of salt
Why this matters: Mixing the dry ingredients first ensures the baking powder is evenly distributed, so all your cookies rise evenly.
3️⃣ Add the wet ingredients
- Pour in:
• Melted coconut oil (make sure it’s cooled slightly, not hot)
• Honey or maple syrup (your choice depending on sweetness and flavor preference)
• Vanilla extract - Mix well using a spoon or rubber spatula until everything is fully combined and a sticky dough forms. It may look slightly oily—that’s okay!
Tip: If the dough feels too loose, let it rest for 5 minutes—the almond flour and coconut will absorb some moisture.
4️⃣ Shape the cookies
- Take about 1 tablespoon of dough for each cookie and roll it into a ball between your palms.
- Place the dough balls on the prepared baking tray, spacing them about 2 inches apart.
5️⃣ Flatten the cookies
- Gently press each ball down using your fingertips or the back of a spoon/fork to form a flat disc—about ½ inch thick.
Optional: Press a few flaked almonds on top of each cookie for a beautiful presentation and added crunch.
6️⃣ Bake until golden
- Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden.
- Keep a close eye during the last 2 minutes—they can brown quickly.
7️⃣ Cool completely
- Remove the tray from the oven and let the cookies cool on the tray for at least 10 minutes.
- They may seem soft at first, but will firm up as they cool.
Tip: Don’t try to move them while hot—they’re delicate until fully cooled.
● Storage
- Store in an airtight container at room temperature for up to 4 days.
- For longer storage, refrigerate for up to a week or freeze for up to 2 months.