Who doesn't love cookies? Even those who try to eat a healthy plant based diet still enjoy treats. I certainly do. I have found that recipes for cookies lend themselves quite well to makeovers. They are among the most forgiving products in the scientific world of baking.
There are a few cookies that I seem to make for myself repeatedly. These chewy and wholesome Coconut Almond Cookies are among my favorites. They are just sweet enough to satisfy my cravings, delicious, and at the same time not at all bad for me. They have the added bonus of being high in dietary fiber and are gluten free.
You will find that this recipe is quick and easy to prepare and your home will smell absolutely divine while they are baking. I hope that you will enjoy them as much as I do.
Coconut Almond Cookies
Makes about 30 cookies.
|1/2 cup||unsweetened shredded coconut, add 1 tablespoon for chewier cookies|
|1/2 cup||almond flour, or ground almonds|
|1 1/2 cups||gluten free oat flour, or ground gluten free oats|
|1 teaspoon||ground cinnamon|
|3/4 teaspoon||baking soda|
|1/2 teaspoon||sea salt|
|1/2 teaspoon||aluminum free baking powder|
|1/2 cup||maple syrup or agave nectar|
|1/3 cup||unsweetened coconut or almond milk|
|2 tablespoons||coconut oil, melted|
|1/2 teaspoon||almond extract|
In a large bowl, combine the coconut, almond flour, oat flour, cinnamon, baking soda, salt, and baking powder.
In a separate container, measure the maple syrup, coconut milk, coconut oil, and almond extract.
Add the wet ingredients to the dry ingredients and mix.
Refrigerate the batter for 20-30 minutes.
Heat the oven to 325 F.
Line a baking sheet with a silicone mat or lightly greased parchment paper (use coconut oil for greasing). Use a 1 1/4 inch scoop or two spoons to form the cookies and arrange them with a minimum of an inch between each cookie.
Bake the cookies for about 15 minutes or until they spring back slightly when touched with your fingertips or until they are golden brown.
Remove from the oven and cool completely.
The cookies will store nicely at room temperature in a sealed container for up to 2 weeks.