Gluten Free Coconut Cookies Recipe
Coconutty Gluten Free Coconut Cookies make snack time delicious. We love 'em.
Ingredients
- 1/4 cup Coconut Oil melted
- 1/3 cup Pure Maple Syrup
- 2 tablespoons Coconut Butter
- 1/2 teaspoon Coconut Extract
- 1 cup Almond Flour
- 1/3 cup Coconut Flour
- 1/2 cup Unsweetened Shredded Coconut plus 1/4 cup for rolling (rolling is optional)
- 1/2 teaspoon Baking Soda
- 1/8 teaspoon Salt
Instructions
- Preheat the oven to 350°F and line a baking sheet with a piece of parchment paper.
- In a large microwave safe bowl, melt the coconut oil in the microwave. Stir in the maple syrup, coconut butter and coconut extract and mix until combined.
- Add the remaining ingredients, except for the additional shredded coconut, and stir until thoroughly combined.
- Roll the dough into eighteen 1" balls. If the dough is too soft to roll into balls, refrigerate for about 30 minutes or until firm.
- Roll the balls in the shredded coconut, if desired, and place one inch apart on the baking sheet.
- Bake for 10 minutes or until the cookies brown lightly around the edges.
- Remove the cookies to a wire rack to cool completely.
- Store the cookies in an airtight container and store at room temperature for up to one week.