These Sprinkled Almond Coconut Cookies may be gluten-free, dairy-free, soy-free, and grain-free, but they are full of flavor!

It only took 496539893205 tries, but I think we have a cookie, Spiriteds. With lots of variations for your choosing, no less, this feels like winning. I distinctly remember trying to make paleo-esque cookies about two years ago, and to say it was an epic failure is to put it mildly. But this recipe tastes like hopes and dreams.

I should forewarn you then that my favorite type of cookie is the batter. Just know this because your baking times may, well, they may vary. We’ll cast a wide net in that department and say “to each his own.” My own is soft, chewy, and just barely baked.

But what about sweetener? Can we cast a wide net there, too? Normally, I almost always say yes, but this time, yes comes with a caveat. The agave nectar gives this cookie a more traditionally sweet flavor. However, substituting with maple syrup, which we tried, definitely changes the flavor to a maple cookie. If you enjoy all things maple, then this may be right up your alley. However, if not, steer clear this time. Save your maple syrup for baked vanilla paleo donuts or chocolate sandwiches.

Honey won’t give this recipe quite the same sweet flavor either, but would still work. In order of preference I say agave first, then honey, and, finally, maple syrup. I’m spending a lot of time on this, but let’s be real, sweetness matters. You know what else matters? What you pair this cookie with.

Like, maybe you want to eat it by itself or maybe top it with a little raw sugar. Go for it! However, Spiriteds, I cannot tell a lie. I do not love the taste of raw sugar. I keep some in the house to make sugar scrub. That’s it. But on a whim, I sprinkled some on these cookies to take pictures, and then I tried one. HOLY COW!

Dear Raw Sugar, I am sorry for talking mean about you. I didn’t realize you just needed the right cookie to spend the rest of your life with. Sincerely, Morgan.

You know what else goes well with this cookie? Strawberry jam.

Maybe some fresh fruit. Berries. Mandarin oranges. I’ve been on a mandarin orange kick lately, so why not enjoy them here? Ooh! And cinnamon, with raw sugar granules, of course. Who are we kidding? Priorities.

As for the “how” part of this recipe, it isn’t as hard as it may seem. When I was younger, I was intimidated by any recipe that required me to chill the dough for an hour (because I always forgot about it) or one that required me to roll something into something to resemble something. We aren’t going to lose our collective minds here. Just roll and flatten away.

My favorite cookie of all time is the batter. So I don’t flatten mine too much. I like them still doughy when they come out of the oven. You can change that by flattening a little more and baking a little longer. I included a few suggestions in the NOTES section of the recipe box for you.

However you choose to enjoy them, you can’t go wrong. Because cookies. The end.

Sprinkled Almond Coconut Cookies

Print Recipe

Prep Time: 15 mins
Cook Time: 8 mins
Total Time: 23 mins
Yield: 18 small cookies 1x

Ingredients

Scale

1 3/4 cup almond flour
1/4 cup coconut flour
1/3 cup coconut oil, melted (measure after melting)
1/4 cup agave nectar (I use Wholesome! brand)
1 tsp vanilla extract
1/8 tsp almond extract (can increase to 1/4 tsp or more, as desired)
1/8 tsp sea salt
2 egg whites

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Instructions

Combine almond flour and coconut flour in a bowl.
Using a fork, stir in melted coconut oil and agave nectar until mixture is smooth.
Add vanilla extract, almond extract, and sea salt. Continue stirring with fork until ingredients are blended.
Add two egg whites.
Roll dough into one-inch balls and place a few inches apart on a greased cookie sheet.
Using the flat end of a glass, press down on each cookie with a slight circular motion to flatten them. (If dough sticks to the bottom of the glass, slide a table knife in between the dough and the glass or coat the bottom of the glass with flour.)
Bake at 350 degrees for 6 to 10 minutes.
Sprinkle with raw sugar and/or cinnamon or top with jams and fresh fruits.

Notes

For a dryer, firmer cookie, flatten the dough more than what is illustrated in the photos and bake a little closer to 8-10 minutes. I like mine soft, so I keep the cookie relatively thick and I only bake about 6-7 minutes. The dough is also sticky, so you’ll want to roll the mixture into balls and flatten them right away. The longer the batter sits, the stickier it becomes. Even a few minutes can make a difference. I found that out the first few times I made them!