These vegan and gluten-free coconut cookies are easy to make with just a few ingredients. They require shredded coconut, almond flour, maple syrup, and a few other ingredients, and are baked to perfection.
Ingredients
• 2 ½ cups large to medium shredded coconut flakes or desiccated coconut (dry, unsweetened)
(If using sweetened coconut, skip the sweetener.)
• ¾ cup almond flour (or oat flour if allergic to nuts)
• ¼ cup coconut, olive, or vegetable oil
• ¼ teaspoon cardamom powder
• ½ cup maple syrup
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Instructions
1. Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
2. In a large bowl, combine shredded coconut, almond flour, maple syrup, cardamom powder, and oil.
3. Mix well with your hands until you get a thick, sticky mixture that holds its shape.
4. Scoop small portions, roll into balls, and flatten gently on the prepared baking sheet.
5. Top with sliced almonds (optional) and bake for 12–15 minutes until lightly golden.
6. The cookies will be soft right out of the oven—don’t move them yet! Let them cool for at least 30 minutes to firm up.
7. Once cooled, store in an airtight container and enjoy your delicious, chewy coconut almond cookies! 🥥✨
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