Almond Coconut Cookies
Oh, the joy of baking and eating cookies!
Especially during the winter!
Growing up, my mother would gather all the ingredients for a huge baking day, with cookbooks and mixers at the ready.
We would quadruple and octuple batches of all our favorites — chocolate chip, oatmeal scotchies, and even pounds of fudge. As children, this was exciting in so many ways. Cookies upon cookies, complete with the sugar-induced coma from eating all that raw dough.
After mixing up huge batches of dough, we would patiently wait for that first cookie sheet to come out of the oven — and then scald our tongues as we couldn’t seem to wait another minute. It usually took my mother about 12 hours to finish up the cookies after that first batch when my siblings and I would lose interest and leave her in the kitchen alone.
Healthy Almond Coconut Cookies
As an adult, I need to limit the amount of sugar I eat. I just don’t seem to “recover” from the sugary goodness as easily as when I was a child. Gluten is also out for me since celiac disease runs rampant in my family.
What did that mean for my love of cookies? Would my kids ever get that pleasure of cookie-baking and leaving their mother to bake several batches on her own? Would that family tradition have to end with me?
Nope, not with these almond coconut cookies!
We make them all the time, but during the baking season, we multiply the batches.
They are soft and chewy, with a melt-in-your-mouth texture; satisfying but not full of refined sugar. And on top of all that, these healthy Almond Coconut Cookies are paleo, too!
I’m sure these cookies will be a hit for your family, too!
Do you bake a lot of cookies during the winter? Would you like to try these easy Almond Coconut Cookies?
- 2/3 cup Wildly Organic Coconut Syrup
- 2-2/3 cups Wildly Organic Almond Flour
- 1teaspoon baking soda
- 1/4cup Wildly Organic Coconut Flour
- 2teaspoons vanilla extract
- 1/2teaspoon Wildly Organic Himalayan Pink Salt
- 1/2cup Wildly Organic Cold Pressed Coconut Oil
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Mix all ingredients together in a medium-sized bowl.
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The dough will be shaggy, not stiff like conventional doughs. This is normal.
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With damp hands, press the dough together to form a ball.
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Chill the dough ball in the fridge while you preheat the oven to 350F.
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Remove the dough ball from the fridge.
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Using damp hands, form balls with the dough.
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Gently press the ball down on a cookie sheet lined with parchment paper. Leave 2 inches between cookies.
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Bake for 9 to 12 minutes, checking at 8 minutes for done-ness.
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Remove from the oven and allow to cool on the cookie sheet for an additional 2 minutes.
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Remove from the cookie sheet and allow to fully cool on cooling rack.
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Store in an airtight container on the counter for up to 5 days, if they last that long.
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