Almond Coconut Cookies

Almond Coconut Cookies  

(makes 30 cookies)

4 cups finely ground almond flour

3 Tbs coconut oil, melted

4 tsp vanilla

8-10 tsp honey

1/2 tsp kosher salt

1 tsp baking soda

1/2-3/4 cup coconut flakes (I use Bob’s Red Mill)


  1. Preheat oven to 350 degrees.
  2. Combine all ingredients with a hand/standing mixer until well combined. If the dough seems slightly crumbly,  add an extra tsp of honey to make it more sticky.
  3. Roll dough into tablespoon size balls and lightly flatten the tops with the back of a spoon or your finger.
  4. Line a baking sheet with parchment paper and bake cookies for 10 minutes until golden brown.
  5. Cookies will be fragile. Let cookies cool for at least 5 minutes before transferring to a wire rack.


Pro tips: crumble in your oatmeal, dip them in peanut butter or use as a crust for a pie or fruit tart (you heard right).

Nutrition for 1 cookie: 128 calories, 10.2g fat, 2.7g saturated fat, 6.7g sugar, 9.9g carbohydrates, 3.4g protein, 2g fiber. *177 calories/oz

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