Why Make This Recipe
Crispy Coconut Almond Cookies are a delightful treat that combines the sweet taste of coconut with the nutty flavor of almonds. These cookies are perfect for those who love a crunchy snack, and they are easy to make. The best part is that they are gluten-free, thanks to almond flour. With simple ingredients and straightforward steps, anyone can whip up a batch of these tasty cookies.
How to Make Crispy Coconut Almond Cookies
Ingredients:
- 2 cups almond flour
- 1 cup shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chopped almonds (for topping)
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, shredded coconut, granulated sugar, baking soda, and salt. Mix well.
- In a separate bowl, whisk together the melted coconut oil, applesauce, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until fully combined.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently press the tops of each cookie to flatten slightly and sprinkle chopped almonds on top.
- Bake for 12-15 minutes, or until the edges are golden brown and the cookies are crisp.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
How to Serve Crispy Coconut Almond Cookies
These cookies are delicious on their own or served with a cup of tea or coffee. They can also be enjoyed as a snack in lunchboxes or at parties. For an extra special treat, consider pairing them with a scoop of vanilla ice cream or drizzling some melted chocolate on top.
How to Store Crispy Coconut Almond Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can stay good for about a week. If you want them to last longer, you can freeze them. Just make sure to wrap them tightly in plastic wrap before placing them in a freezer bag.
Tips to Make Crispy Coconut Almond Cookies
- Make sure to measure your ingredients accurately for the best results.
- If you prefer a sweeter cookie, you can add a little more sugar.
- For added flavor, consider mixing in a teaspoon of cinnamon or nutmeg.
- When adding the chopped almonds, feel free to toast them lightly for extra crunch and flavor.
Variation
You can easily customize these cookies by adding chocolate chips, dried fruits, or different nuts. If you want a touch of tropical flavor, consider adding crushed pineapple or macadamia nuts.
FAQs
Can I use regular flour instead of almond flour?
No, almond flour is key for a gluten-free option. However, you can use other gluten-free flours if necessary.
Can I replace coconut oil with another oil?
Yes, you can use vegetable oil or melted butter instead of coconut oil for a different flavor.
How can I tell when the cookies are done?
Look for golden brown edges and a crisp texture. The centers may still look soft but will firm up as they cool.
Crispy Coconut Almond Cookies
- Total Time: 25 minutes
- Yield: 24 cookies
- Diet: Gluten-Free
Description
Delightful crunchy cookies combining sweet coconut and nutty almonds, perfect for a gluten-free treat.
Ingredients
- 2 cups almond flour
- 1 cup shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chopped almonds (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine almond flour, shredded coconut, granulated sugar, baking soda, and salt. Mix well.
- In a separate bowl, whisk together melted coconut oil, applesauce, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until fully combined.
- Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Gently press the tops of each cookie to flatten slightly and sprinkle chopped almonds on top.
- Bake for 12-15 minutes, or until the edges are golden brown and cookies are crisp.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to a week. Can be frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American