With the new year rolling around, you may be looking for a healthier cookie option! Today we're sharing our recipe for Paleo Coconut Almond Cookies.
Recipe by Mimi Coucil.
Paleo Coconut Almond Cookies
Makes 24 cookies
113 grams (1/2 cup) organic coconut oil
226 grams (scant 1 2/3 cups) organic coconut sugar
198 grams (2 cups) organic almond flour
57 grams (1/2 cup plus 1 tablespoon) organic coconut flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 teaspoon organic ground vanilla bean
2 organic large eggs
85 grams (1 1/3 cups) organic unsweetened wide flake coconut
67 grams (1/2 cup) organic slivered almonds
Preheat the oven to 375°F. Line 2 cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil and coconut sugar. Mix on low until all ingredients are combined and no chunks of coconut oil remain.
In a separate bowl, add the almond flour, coconut flour, baking powder, sea salt, and ground vanilla bean and whisk together. Add the eggs to the coconut oil mixture and add the flour mixture right on top. Mix on low until combined.
Add the coconut and almonds and mix on low until combined.
Using your hands, form the cookie dough into 24 balls and place on the prepared cookie sheets spacing about 1-inch apart. Flatten them slightly so they are about 2 1/4-inches in diameter.
Bake for 11 minutes or until dry and set.
Store in an airtight container for up to 7 days.
High Altitude - Bake at 375°F for 8 minutes or until dry and set.