Description
Soft and chewy coconut cookies naturally sweetened with maple syrup or honey, gluten-free, grain-free, and dairy-free, perfect for a quick and wholesome snack.
Ingredients
1 1/2 cups shredded unsweetened coconut
1/2 cup almond flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup pure maple syrup or honey
1 large egg
1 teaspoon vanilla extract
Optional: 1/4 cup mini dark chocolate chips or chopped nuts
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine shredded coconut, almond flour, baking soda, and salt. Mix well.
- In a separate bowl, whisk together maple syrup (or honey), egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until fully combined. If using, fold in chocolate chips or nuts.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon.
- Bake for 10-12 minutes, or until the edges turn golden brown and the cookies are set.
- Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Use unsweetened shredded coconut for balanced sweetness; if using sweetened, reduce or omit maple syrup/honey.
For a vegan version, replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
You can add mini dark chocolate chips, chopped nuts, or dried tropical fruits for variation.
Store in an airtight container at room temperature up to 3 days or freeze up to 2 months.
Reheat frozen cookies briefly in the microwave to restore chewiness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 55mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
