Home » Recipes » Desserts » Cookies » Gluten-Free Coconut Almond Cookies

Gluten-Free Coconut Almond Cookies

by Nensi Beram
0 comment(s)

This post may contain affiliate links. Please read our disclaimer.

Jump to Recipe
Gluten-Free Coconut Almond Cookies

Recipe characteristics

  • Super easy to make
  • Only one bowl needed
  • Delicious coconut flavor
  • Dietary requirements: plant-based (dairy-free, egg-free), gluten-free, and soy-free

Notes on ingredients

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
  • White rice flour: White rice flour is a delicate neutral tasting gluten-free flour that I use quite often in gluten-free baking. 
  • Almond flour: Almond flour is made from blanched (peeled) almonds and it is not the same as almond meal. Compared to almond meal, almond flour has a finer texture and lighter color. It adds texture and a subtle nutty flavor.
  • Finely ground almonds: Use plain, raw almonds with no added oil or salt.
  • Potato starch: Potato starch is a pure starch extracted from potatoes. It has a light, powdery, flour-like consistency. It improves crispness resulting in a more delicate texture of the cookies. It is naturally wheat-free and gluten-free.
  • Desiccated coconut: Use desiccated or finely shredded coconut
  • Agave syrup: You can substitute it with maple syrup. 
  • Coconut cream: It provides a rich taste and more flavor overall. Chill the can of a full-fat coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.

Gluten-Free Coconut Almond Cookies

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

Step 1

Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.

Step 2

In a large mixing bowl combine the dry ingredients: white rice flour, almond flour, finely ground almonds, potato starch, desiccated coconut, and baking powder.

Step 3

Add agave syrup and coconut cream to the bowl with dry ingredients and mix it with a spoon (or a hand mixer) until all is well combined and the dough begins to stick together. Adjust sweetness if needed.

Step 4

Roll the cookie dough into 13 balls, gently flatten the balls with your palm, and place them on baking sheet, leaving a bit of space between each ball.

Step 5

Bake for approx. 13-15 minutes (depending on the sizes of the cookies) or until just slightly golden.

Step 6

Let the cookies cool for a few minutes until transferring them to a cooling rack.

Serving suggestion

Sprinkle with powdered xylitol or powdered sugar.

If you like this image, click below to Pin and follow us on Pinterest
Gluten-Free Coconut Almond Cookies
 
You may also like

If you enjoyed this recipe, here are a few more favorites:

Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us!  Also, if you post it on Instagram,  please tag us with @alltheworldisgreen because we love to see your remakes.

Gluten-Free Coconut Almond Cookies

Gluten-Free Coconut Almond Cookies

Nensi Beram
Gluten-Free Coconut Almond Cookies make a simple yet super delicious treat for the upcoming holiday season. Plant-based, gluten-free, and soy-free!
Prep Time 25 minutes
Cook Time 15 minutes
Cuisine Gluten-free, Vegan
Servings 13
Calories 133 kcal

Ingredients
  

  • 100 g white rice flour
  • 50 g almond flour
  • 50 g finely ground almonds
  • 25 g potato starch
  • 40 g desiccated coconut
  • 1 teaspoon baking powder
  • 70 ml agave syrup
  • 70 g coconut cream the thickened cream from a can of a full-fat coconut milk (chill the can of a full-fat coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid)

Instructions
 

  • Preheat oven to 180 °C. Line a baking sheet with a non-stick baking paper.
  • In a large mixing bowl combine the dry ingredients: white rice flour, almond flour, finely ground almonds, potato starch, desiccated coconut, and baking powder.
  • Add agave syrup and coconut cream to the bowl with dry ingredients and mix it with a spoon (or a hand mixer) until all is well combined and the dough begins to stick together. Adjust sweetness if needed.
  • Roll the cookie dough into 13 balls, gently flatten the balls with your palm, and place them on baking sheet, leaving a bit of space between each ball.
  • Bake for approx. 13-15 minutes (depending on the sizes of the cookies) or until just slightly golden.
  • Let the cookies cool for a few minutes until transferring them to a cooling rack.

Serving suggestion

  • Sprinkle with powdered xylitol or powdered sugar.

Notes

Note on coconut cream
Chill the can of a full-fat coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Gluten-Free Coconut Almond Cookies
Serving Size
 
13
Amount per Serving
Calories
133
% Daily Value*
Fat
 
8
g
12
%
Sodium
 
35
mg
2
%
Carbohydrates
 
14
g
5
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
3
g
6
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword almond coconut cookies, coconut cookies gluten free

You may also like

Leave a Comment