Description
These Crunchy Coconut-Almond Cookies are a delightful combination of shredded coconut and almond flour, offering a naturally gluten-free and sweet treat. With a crispy texture and rich coconut flavor, these cookies are the perfect snack for those who love a light and crunchy bite. Simple to make with a few pantry staples, they are a great choice for any occasion.
Ingredients
- Shredded coconut
- Almond flour
- Sugar
- Coconut oil
- Vanilla extract
- Baking powder
- Salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine shredded coconut, almond flour, sugar, coconut oil, vanilla extract, baking powder, and salt. Mix well until a dough forms.
- Roll the dough into small balls and place them on the prepared baking sheet. Flatten each ball with a fork.
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- If you prefer a sweeter cookie, you can adjust the sugar to taste.
- These cookies are naturally gluten-free, making them a great option for those on a gluten-free diet.
- Prep Time: 10 minutes
- Cook Time: 15 minutes