Vegan Almond Coconut Cookies: Easy Gluten-Free Recipe

Craving a little slice of paradise? These Vegan Almond Coconut Cookies are your answer!

Imagine biting into a cookie that’s perfectly chewy, subtly sweet, and bursting with the tropical flavors of almond and coconut. Sounds dreamy, right? Well, get ready because this easy Vegan Almond Coconut Cookies delivers all that and more. They’re not just delicious; they’re also incredibly simple to make, making them perfect for a quick treat or an impressive dessert. Let’s dive in!

Why You’ll Love It

• They’re incredibly delicious, with a perfect balance of sweet almond and tropical coconut flavors.
• The texture is spot-on: chewy edges and a soft, melt-in-your-mouth center.
• This recipe is super easy to make, even for beginner bakers. No complicated steps or fancy equipment needed!
• They’re naturally vegan and gluten-free, making them a great treat for those with dietary restrictions.
• They’re perfect for any occasion, from a casual afternoon snack to a potluck dessert.

What Makes This Recipe Unique?

What truly sets these cookies apart is the use of almond flour in combination with shredded coconut. This gives the cookies a wonderfully delicate crumb and an intense almond flavor that is elevated by the coconut. Also, by using maple syrup instead of refined sugar, we’re adding a touch of natural sweetness and moisture, and keeping them naturally vegan!

Ingredient List

• 1 ½ cups almond flour (this provides a wonderfully nutty flavor and a tender texture)
• ¾ cup unsweetened shredded coconut
• ½ cup maple syrup (adds natural sweetness and moisture)
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract
• ¼ teaspoon salt

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, shredded coconut, and salt. Whisk together to make sure ingredients are properly mixed.
3. Add the maple syrup, melted coconut oil, vanilla extract, and almond extract to the dry ingredients. Stir until all ingredients are well combined. The dough should be moist but not sticky.
4. Use a tablespoon to scoop out the cookie dough and form into small, evenly-sized balls. Place the dough balls onto the prepared baking sheet, leaving a little space between each.
5. Gently press each dough ball down using the back of a spoon or your fingers. You don’t want them too flat.
6. Bake for 12-15 minutes, or until the edges are lightly golden brown. The cookies will still be a bit soft when they come out of the oven.
7. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This allows them to firm up slightly.

Optional Toppings/Variations

Want to take these cookies to the next level? Here are some ideas:

• Chocolate Drizzle: Melt some dairy-free chocolate and drizzle it over the cooled cookies for an extra touch of decadence.
• Toasted Coconut Flakes: Sprinkle toasted coconut flakes on top of the cookies before baking for added texture and flavor. Simply put in oven for 5 minutes or a pan until slightly brown.
• Chopped Almonds: Add chopped almonds or other nuts to the dough for added crunch.

Expert Tips

• Make sure your coconut oil is completely melted before adding it to the dough for even distribution and the right consistency.
• Don’t overbake the cookies. They should be just lightly golden on the edges. They will firm up as they cool.
• If your dough seems too dry, add a teaspoon of melted coconut oil at a time until it comes together nicely.
• For best results, use fresh, finely shredded coconut.
• Allow the cookies to cool completely on a wire rack. This will help them set properly and become nice and chewy.

Frequently Asked Questions (FAQs)

• Can I substitute the maple syrup with another sweetener? While maple syrup adds unique flavor, you can try agave nectar or brown rice syrup. However, note that the texture may be slightly different.
• Can I use regular all-purpose flour instead of almond flour? No, this recipe is designed for almond flour, and all purpose flour wont work. It gives a completely different texture and is not substitutable.
• How do I store these cookies? Store them in an airtight container at room temperature for up to 3-4 days or in the fridge for up to a week.
• Can I freeze the cookie dough? Yes! You can form the dough into balls, place them on a baking sheet, freeze until solid, then transfer them to a freezer bag. Bake directly from frozen, adding a few extra minutes of baking time.
• Can I use sweetened shredded coconut? You can, but you may need to reduce the amount of maple syrup to prevent them from becoming too sweet.

Variations and Customization Options

Here are some fun ways to customize your cookies:

• Citrus Zest: Add a bit of lemon or orange zest to the dough for a bright, zesty flavor.
• Spice it up: Incorporate a pinch of cinnamon, nutmeg, or cardamom for a warm, comforting twist.
• Add dried fruit: Stir in some dried cranberries, raisins, or chopped apricots for a different flavor profile.
• Nut Butter Swirl: Add a swirl of your favorite nut butter on top before baking for a richer flavor.

Serving Suggestions

These cookies are fantastic on their own with a glass of almond milk or a cup of tea. They’re also delicious as part of a dessert spread. Try pairing them with fresh fruit, vegan ice cream, or a dollop of coconut whipped cream for a truly decadent treat. They are perfect for an afternoon snack, a party, or a special treat for yourself.

Conclusion

Ready to bake up a batch of these delightful vegan almond coconut cookies? They’re easy, delicious, and sure to become a favorite. The chewy texture and tropical flavors are just irresistible! Give this recipe a try and then share your delicious creations! Don’t forget to snap a photo and tag us – we can’t wait to see your masterpieces! And make sure to subscribe to our newsletter for more amazing recipes!