Coconut almond cookies

This is a new take on my previously posted recipe for Simple Almond Cookies. I have a lot of leftover dried coconut (from making Lime Coconut Sweet Potato Bites – recipe to come in another blog) so I incorporated it into this recipe and it was a hit! A reminder, these cookies are helpful on an elimination diet as a tasty, healthy snack!

Coconut Almond Cookies

(makes about 24 small cookies)

Coconut almond cookies

Coconut almond cookies

Ingredients:

  • 1 cup almond meal
  • 1 cup dried coconut
  • ¼ cup melted ghee (I make my own ghee using organic, cultured butter, see ghee recipe here) or butter – ghee is wetter than butter, so adjust accordingly
  • ¼ cup vegetable glycerine (very sweet but does not spike blood sugar – I get mine in large bottles from Azure Standard) or agave syrup – adjust according to desired sweetness
  • 1 egg
  • ½ tsp baking soda
  • 1/8 tsp sea salt

Directions:

  1. Preheat oven to 325 degrees F.
  2. Mix almond meal, coconut, baking soda, and salt together in a medium sized bowl.
  3. Mix butter, veg glycerine, and egg together in another, smaller bowl.
  4. Blend wet ingredients with dry and stir until combined (do not over stir).
  5. Spoon onto greased baking sheet and flatten a bit with fork.
  6. Bake at 325 degrees for 10-15 minutes until golden brown.
  7. Let cool for about 5-10 minutes before removing from baking sheet.

Note:

  • To make the chocolate version, add an additional ¼ cup unsweetened cocoa and 1/8 cup of vegetable glycerine.
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