Coconut Almond Cookies (vegan + gluten-free)

These chewy vegan and gluten free Coconut and Almond Cookies come together quickly with the use of a food processor. Prepare the dough ahead of time and keep in the freezer until you are ready to bake. I love to enjoy these as a snack or dessert alongside a cup of coffee. If you don’t have a food processor, just stir the ingredients together in one large bowl until very smooth.

You’re going to want to add these cookies to your holiday baking list! They’re lightly sweet, nutty, and chewy. And here’s a secret: if you leave out the baking powder and chill the dough. it makes such a good raw cookie dough snack if you don’t feel like baking up a whole batch of cookies.

A quick note on sweetened condensed coconut milk: I find mine at my local food co-op, Whole Foods, or online.  The only brand I’ve seen is from Edward and Sons and it’s great. You can also make your own by reducing and adding sweetener to a can of regular coconut milk, but I’ve never tried that.

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Coconut Almond Cookies

These chewy vegan and gluten free Coconut and Almond Cookies come together quickly with the use of a food processor. Prepare the dough ahead of time and keep in the freezer until you are ready to bake. I love to enjoy these as a snack or dessert alongside a cup of coffee. If you don’t have a food processor, just stir the ingredients together in one large bowl until very smooth.

  • Author: Jillian

Ingredients

  • 2 cups almond meal (do not pack)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp coconut sugar
  • Can of sweetened condensed coconut milk
  • 2 tbsp coconut oil, melted
  • 1 tsp almond extract
  • 3/4 cup toasted shredded coconut

Instructions

  1. In a food processor, add the almond flour, baking soda, salt, and coconut sugar. Process until combined.
  2. While the food processor continues to run, pour in the can of sweetened condensed coconut milk, coconut oil. and almond extract. Run until very smooth.
  3. Stop the food processor and add the toasted coconut. Pulse 5-10 times or until the coconut is well incorporated into the batter.
  4. Transfer the batter into the freezer for 20 minutes or into the fridge for 1-2 hours.
  5. Form the cookies into balls (I used a 1.5 tbsp scoop and then gently rolled them in my hands.
  6. Place each ball on a lined baking sheet with at least 2 inches of space between the cookies. Do not press them down.
  7.  Bake for 14-15 minutes at 375 until they are golden brown but still soft to the touch.
  8. Leave on the baking sheet for 5 minutes before transferring to a cooling rack and continuing to cool or eating immediately.

If you try this recipe, let me know by tagging me on Instagram. I’m @plantandsoulkitchen over there and I’d love to connect. Thanks for reading!

Jillian

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