Coconut Almond Cookies
Coconut almond cookies are addictive and yummy cookies/biscuit with a light melt in mouth texture.
This recipe is egg less. I used organic coconut flour and all purpose flour. You can substitute with other grain flour for gluten free cookies. Since this was the first time baking with coconut flour I did not try a gluten free recipe. I will try more cookie recipes will this flour and will update later. The flavor of coconut flour and butter the crunch of sweetened coconut and almonds make this a yummy treat. Try this hope you will all enjoy!
All purpose flour- 3/4 cup
Coconut flour-1 1/4 cup
Powdered sugar- 1 cup
Sweetened dessicated coconut 1/2 cup
Chopped Almonds- 1/2 cup
Baking powder- 1/2 tsp
Baking soda- 1/2 tsp
Salt- a pinch
Butter- 1 stick
Vegetable oil- 3 tbs
Vanilla essence- 1/2 tsp(optional)
In a bowl add flour, coconut flour, powdered sugar, baking powder, baking soda and salt. Whisk it together till well combined.Add room temperature butter into the flour. With a pasty blender or with your fingers rub it into the flour until the flour resembles course sand like mixture. Add vegetable oil, vanilla essence into the flour. Mix until mixture looks damp and crumbly.Add the chopped nuts and coconut and mix. Press handful of mixture to form small lemon sized balls and place on a tray and refrigerate for half an hour.
Pre heat oven to 350 degree F and line baking sheet with parchment paper.
Take each ball and arrange on baking sheet, placing each two inches apart. Bake for 12 to 15 minutes Rotate the pans from front to back halfway through the baking time to ensure even baking.
Let the cookies firm up on the pan for 1 to 2 minutes and then transfer the cookies to cooling racks
Allow the cookies to cool down completely. Left over cookies can be stored in an airtight container.
Hope you will enjoy this recipe!