Gluten Free Coconut Almond Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

1 egg (optional)
1/2 cup coconut oil, soft
1/4 cup honey
1 teaspoon almond extract
1 teaspoon vanilla extract
1/3 cup carob chips (optional)
1 3/4 cups almond meal
1/4 cup shredded dried coconut
1/3 cup coconut flour
1/4 cup organic whole sugar

Preheat oven to 300 degrees F.

Combine egg (room temp), coconut oil, honey, almond extract and vanilla extract and mix well. Add carob chips if using. Then add dry ingredients and mix well with wooden spoon.

Roll into walnut sized balls and bake for 5 minutes on a lightly greased cookie sheet. Use a fork to flatten and bake for 10-18 more minutes. Cool on wire rack.

Recipe submitted by Sandy, Ogden, UT

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Published on May 19, 2010

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11 Comments

Joy June 6, 2014 at 12:21 pm - Reply

I eliminated the sugar since I like less sweet. Turned out very dry – was disappointed

Mariela November 23, 2013 at 7:44 pm - Reply

I love it. It seems great and healthy. I would like to try but for how many people is this recipe?

Kristy June 15, 2013 at 1:53 pm - Reply

I had to tweak these out of the gate but they ended working well.  I’m on a Candida Diet which means no sugar of any kind.  So I add 2 extra large eggs (instead of 1), decreased the coconut oil to 1/3 cup, omitted the carob chips, honey and sugar.  I rolled them in a ball and then flattened them.  Baked at 350 degrees for 9 minutes.  Wonderful!  They kind of crumble and of course not sweet at all, but I think they are wonderful.  They look like a cookie!

Ruby May 20, 2011 at 10:59 pm - Reply
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Thank you, Sarah.  Just read your link.
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Sarah:) May 20, 2011 at 7:29 pm - Reply

Ruby: You can read about coconut sugar here: http://www.tropicaltraditions.com/coconut_palm_sugar.htm  The article explains it very well.

Ruby May 20, 2011 at 5:26 pm - Reply

I am curious, how is it that coconut sugar is “not sustainable,” but coconut flour is?

amanecer May 20, 2011 at 3:58 am - Reply

The taste of these cookies was very rich and spectacular. But next time I will add more coconut flour and almond meal because the consistency wasn`t thick enough, in my opinion, and they spread too much in the oven.

Sarah:) November 10, 2010 at 12:56 am - Reply

Nancy: I’d prefer stay away from palm/coconut sugar as it is a non sustainable product. Glad you liked the recipe though. :)

Nancy November 9, 2010 at 7:20 pm - Reply

I just made these cookies. They are super yummy. I used granulated palm sugar in place of the sugar.

philis June 29, 2010 at 7:39 am - Reply

What is the benefit of adding the coconut flour to this recipe. To change the texture from being too soft?

I have tried to mix the coconut flour with almond flour but have not been pleased with the taste results so far. 

Almond flour is so much tastier. 

I would like to be able to make a crisp cookie somehow. Any ideas on this using these low carb/gluten free flours?

kathleen May 19, 2010 at 4:44 pm - Reply

Going to try these, maybe tonight. I will substitute agave for the honey and probably reduce the sugar and replace with xylitol.

Gluten Free Coconut Almond Cookies