Ingredients
Scale
- 1 ½ cups almond flour
- ½ cup unsweetened shredded coconut
- ¼ cup honey or maple syrup
- ¼ cup coconut oil, melted
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine almond flour, shredded coconut, baking powder, and salt. Stir until evenly mixed.
- In another bowl, whisk together the melted coconut oil, honey (or maple syrup), and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and mix until a sticky dough forms.
- Scoop tablespoon-sized portions of the dough and roll them into balls. Place them on the prepared baking sheet, spacing them a few inches apart.
- Gently flatten each ball with the back of a fork or your palm.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store in an airtight container for up to 5 days.
- Substitute honey with maple syrup for a vegan option.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg