These coconut almond cookies are the perfect gluten-free treat that everyone should try. Crispy on the outside and soft on the inside, they combine the rich nuttiness of almond flour, the sweetness of coconut, and a perfectly balanced texture.
This recipe isn’t just delicious—it’s also nutritious! Coconut flour is high in fiber, while almond flour provides protein and healthy fats. But even if you don’t have dietary restrictions, exploring gluten-free baking is worth it. Using alternative flours opens up new culinary possibilities and adds unique flavor notes.
Important: This recipe includes sugar, but it's completely optional! Feel free to substitute it with your preferred sweetener, such as allulose, erythritol, monk fruit, stevia, or maca root powder.
- 1 ½ cups (170 g) almond flour
- ½ cup (40 g) desiccated coconut or additional almond flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (113 g) softened unsalted butter
- 1 tablespoon sugar (or a sweetener of your choice)
- 1 large egg
Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
In a large bowl, combine softened unsalted butter with sugar (or a sugar substitute if using). Beat with a mixer or whisk until the mixture becomes light and fluffy. This step helps incorporate air into the dough, making the cookies tender.
Add the egg and continue mixing until fully combined. The egg binds the dough and provides moisture, ensuring soft and well-structured cookies.
Next, add the almond flour, making sure there are no lumps. Mix thoroughly for even distribution. Then, incorporate the coconut flour.
Using a spoon or cookie scoop, drop small dough balls onto the prepared baking sheet, spacing them about 5 cm apart to allow for spreading. If you prefer flatter cookies, gently press each dough ball with the back of a spoon or your palm to create a uniform thickness for even baking.
Bake in the preheated oven for 20-25 minutes or until the edges turn golden brown. Keep an eye on them, as baking time may vary depending on your oven.
Once baked, remove the cookies from the oven and let them sit on the baking sheet for a few minutes to set. Then, transfer them to a wire rack to cool completely.
- For a unique twist, you can add Hōjicha powder (roasted green tea) by mixing it with the flour. This will give the cookies a subtle tea-infused flavor.
Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
In a large bowl, combine softened unsalted butter with sugar (or a sugar substitute if using). Beat with a mixer or whisk until the mixture becomes light and fluffy. This step helps incorporate air into the dough, making the cookies tender.
Add the egg and continue mixing until fully combined. The egg binds the dough and provides moisture, ensuring soft and well-structured cookies.
Next, add the almond flour, making sure there are no lumps. Mix thoroughly for even distribution. Then, incorporate the coconut flour.
Using a spoon or cookie scoop, drop small dough balls onto the prepared baking sheet, spacing them about 5 cm apart to allow for spreading. If you prefer flatter cookies, gently press each dough ball with the back of a spoon or your palm to create a uniform thickness for even baking.
Bake in the preheated oven for 20-25 minutes or until the edges turn golden brown. Keep an eye on them, as baking time may vary depending on your oven.
Once baked, remove the cookies from the oven and let them sit on the baking sheet for a few minutes to set. Then, transfer them to a wire rack to cool completely.
- For a unique twist, you can add Hōjicha powder (roasted green tea) by mixing it with the flour. This will give the cookies a subtle tea-infused flavor.
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