Coconut Cookies
Coconut Cookies deliver a toasty, nutty bite from shredded coconut and almond flour, lightly sweetened with maple syrup and enriched with coconut oil. Enjoy them unbaked for a chewy, chilled treat or bake briefly for golden edges and gentle crunch. Perfect for a gluten-free, dairy-free dessert or a quick snack with tea or coffee.
- Prep15 min
- Cook5 min
- Serves24
- DifficultyEasy
- 1
Line 2 baking sheets with parchment paper.
- 2
In a bowl, stir together coconut, almond flour, maple syrup, coconut oil, vanilla extract, and salt until well combined.
- 3
Drop the cookie dough onto the prepared baking sheets in tablespoon-sized mounds. Cover and refrigerate or freeze until ready to use.
- 4
If baking cookies, preheat the oven to 400 degrees F (200 degrees C).
- 5
Transfer the cookies to 2 ungreased cookie sheets.
- 6
Bake in the preheated oven until browned, 5 to 10 minutes.
- Calories 109.41 kcal Moderate
- Protein 1.59 g Low Source
- Carbs 6.81 g Moderate
- Total Fat 9.11 g Moderate
- Saturated Fat 6.06 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 3.25 mg Low Source
- Fiber 1.58 g Low Source
- Sugar 4.51 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 14.35 mg Low Source
- Iron 0.36 mg Low Source
- Potassium 39.24 mg Low Source
- Vitamin A 0.03 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tree Nuts 🌰
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