Sprinkled Almond Coconut Cookies




  1. Combine almond flour and coconut flour in a bowl.
  2. Using a fork, stir in melted coconut oil and agave nectar until mixture is smooth.
  3. Add vanilla extract, almond extract, and sea salt. Continue stirring with fork until ingredients are blended.
  4. Add two egg whites.
  5. Roll dough into one-inch balls and place a few inches apart on a greased cookie sheet.
  6. 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.)
  7. Bake at 350 degrees for 6 to 10 minutes.
  8. Sprinkle with raw sugar and/or cinnamon or top with jams and fresh fruits.


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!