Coco Almond Butter Cookie
Coco Almond Butter Cookie
Coco Almond Butter Cookie

Coco Almond Butter Cookies

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January 4, 2018

Recipe by The Visual Veggie


⅓ cup shredded coconut, unsweetened

1 cup gluten-free flour (I like Arrowhead Mills' heritage blend)

¼ cup coconut sugar

¼ cup unsweetened almond milk

2 tablespoons coconut oil

1 tablespoon almond butter (I love Artisana’s!)

1 flax egg (sub normal egg for non-vegan option)

½ teaspoon vanilla extract

½ teaspoon almond extract

1 teaspoon ground cinnamon

1 teaspoon baking powder

Pinch of sea salt

14-16 whole, raw almonds for garnish (I use Woodstock Foods' almonds)


1Preheat the oven to 325 degrees F, and line a baking sheet with parchment paper. Set aside.

2In a food processor, add shredded coconut, flour, baking powder, cinnamon, and salt. Pulse until coconut shreds have been finely ground into the flour.

3Transfer ingredients from food processor into a large bowl and add coconut sugar, coconut oil, almond butter, flax egg, and extracts. Mix well until you've got some lovely cookie dough. If yours is looking a little hard/dry, I would add almond milk by a tablespoon at a time until dough is soft and slightly sticky.

4Scoop out the dough in 1-2 tablespoon increments, and roll into a small ball between your palms. Press down onto parchment paper, so that the ball is now more of a circle. The cookie dough will not rise much, so what you see is what you're going to get! Repeat until no dough remains. Press an individual almond in the middle of each cookie before placing in the oven.

5Bake for 20-25 minutes. To test if the cookies are ready, press a finger on the top of a cookie. It should be medium soft - if it still feels sticky, keep them in for 5-7 minutes longer. I took my cookies out after about 25 minutes, and let them cool for 5 minutes before enjoying their fluffiness!

6Serve with almond milk, or enjoy as is!


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