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.


  • 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


  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.