Almond Coconut Cookies

img_20161013_112021774Almonds are my absolute favorite nut. I pretty much eat raw almonds daily. I have been trying to eat super clean lately and I was feeling the need for a treat. I’ve been experimenting with gluten free baking for over a year now and I’m finding that some flours work better than others and because they have different textures and consistencies, and no gluten, they seem to need a bit of help with binding. Almond flour and oat flour are my favorite gluten free flours to use for baking. But you know what do I love to use more than almond flour? Almond butter! It’s my favorite go to nut butter for brownies, cookies, and any gluten free snack. And since I don’t like eating refined sugars, I thought I should use a natural sugar that is sticky and sure to bind to anything.

Can you guess what I used? Yes, you got it. I used honey. Honey is all natural and is never refined or altered. Did you know you could keep unopened honey on your shelf indefinitely? Plus the benefits of honey versus granulated sugar are huge. Honey contains flavonoids, which are anti-oxidants that prevent cancer and heart disease. IT also reduces ulcers and other gastrointestinal disorders. Its anti-viral and anti-fungal, and it just tastes so stinkin good!

The third and last ingredient in this simple cookie is coconut. I made coconut milk and didn’t know what to do with the pulp so I decided to dry the pulp in the oven on low heat and use it in this recipe. Coconut is what gives this cookie its moisture.

I have to say that these cookies didn’t last long on my counter. The kids ate some after school and took some to school for lunch the next day and I felt good about letting them have it because I knew they were getting simple and wholesome ingredients. I know you and your family will enjoy these!

Almond Coconut Cookies


  • 1 cup almond butter
  • 1 cup coconut
  • 1/3 cup honey
Preheat oven to 350.
Combine all three ingredients in a large bowl until thick paste forms.
Roll into small golf-sized balls.
Place on greased cookie sheet or ungreased stone.
Bake for 5 minutes and pull out of oven to flatten each cookie. Use the bottom of a glass to flatten each cookie.
Place cookie sheet back in oven and continue baking for 10-12 minutes.
Cool on rack and enjoy!

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