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| Gluten Free Mini Coconut Almond Cookies Recipe |
| photo by recipe author |
Servings: 17 mini cookies
Preparation Time: 10 minutes
- 1 cup almond meal/flour*
- 1/8 cup shredded coconut
- 1/4 cup high quality honey
- 1 tablespoon coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- Zest of a half orange
- Zest of a half lemon
- Pinch of salt
Preheat oven to 325 degrees ºF. Prepare a cookie sheet lined with parchment paper. Set aside.
Whisk the almond flour and coconut together in a medium mixing bowl. Add the rest of the ingredients. Mix until combined with a rubber spatula. Make sure you get all the dry ingredients from the bottom incorporated into the mix.
Roll into 17 little balls and place on the cookie sheet. Press down lightly with your palm, or you can use the tines of a fork. These cookies will not spread or puff up.
Bake for about 8 to 10 minutes. Turn the pan around after 4 minutes. The bottoms will get slightly golden. Don’t over bake these. They will still be light on top when ready. Let cool and enjoy!
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
Recipe submitted by Pam, East Northport, NY
(6 votes, average: 3.80 out of 5)
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