Bakery, Recipes
Leave a Comment

Gluten Free Thursday: Extremely Soft And Madly Delicious Coconut And Almond Cookies

When you first hold these cookies in your hand, you think that they will be hard. However, that is only the texture outside. Inside they are really soft, but also grainy.



It took me a while to get the good texture for these cookies. When I made them first time, the starting point was to just make coconut cookies. But the resulting cookie dough turned out to be way too soft to handle and even though I kept it in the fridge for a few hours, it only got solid a little – not enough to roll into cookies.


So gradually I added almond flour. What it did was to absorb some of excess liquid while adding a grainy texture to the end result. It still has the wonderful, refreshing taste of coconuts, but there is also a hint of almonds.




One of the best things about these cookies is that you can (and I actually recommend this) make the dough the day before and keep in the fridge overnight. This way the dough will get really solid and when you want to bake them, you can just shape and put directly in the oven without any further waiting time in the fridge. Enjoy!




Difficulty: Easy
(makes about 20 cookies)


Printable PDF-recipe (no photos)


For cookie dough:
1.5 dl + 2 tbsp (or 3/4 cup) coconut flour
2 tbsp almond flour
a pinch of salt
4 eggs
1 dl + 4 tsp (or 1/2 cup) granulated white sugar
4 tbsp coconut sugar
1/2 tsp vanilla extract
1 dl + 4 tsp (or 1/2 cup) coconut oil, melted and cooled slightly


To coat the cookies with, before baking:
2 tbsp granulated white sugar
2 tbsp ground cinnamon



1. In a small bowl, mix coconut flour, almond flour and salt.




2. In a mixing bowl, put eggs, granulated white sugar and coconut sugar, and whisk from medium to high speed for about 4 minutes, or until it gets creamy.






3. Add vanilla extract and melted coconut oil and continue to whisk until ingredients are incorporated.





4. Add flour mixture and continue whisking until you have a smooth mixture. At this point the dough will be very soft and rather fluid.




5. Transfer the dough into a medium size bowl and cover with a stretch film. Put in the fridge for 3 to 4 hours or better overnight.



6. When the time comes to bake the cookies, first preheat the oven to 180C. Also, in a small bowl, mix sugar and cinnamon.


7. Take the cookie dough out of the fridge. Take 1 tablespoon from the dough and gently shape it into a ball, then roll in the sugar-cinnamon mixture. Put ready balls on an oven tray with a baking paper (they will spread a little so I recommend to put them a little separate from each other, about 2 cm difference in between – so my photo is a little misleading) and bake for 18 to 20 minutes, until they start to look like they are getting crispy. When they are out of the oven, let them cool for 10 minutes and then transfer to a wire rack. Enjoy with fresh tea or coffee!






This entry was posted in: Bakery, Recipes
Tagged with: , ,


I'm a food blogger / food designer and entrepreneur who finally found the meaning of life by cooking, baking and eating together.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.