Sprinkled Almond Coconut Cookies
- Prep Time: 15 mins
- Cook Time: 8 mins
- Total Time: 23 mins
- Yield: 18 small cookies 1x
Ingredients
Units
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
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!