Coconut Sugar-Chip Cookies
Coconut Sugar-Chip Cookies
These Coconut Sugar-Chip Cookies with Almond Flour are the perfect treat to satisfy your sweet tooth without the guilt. Enjoy their wholesome goodness as a snack, dessert, or paired with a cup of tea. Happy baking! 🍪✨
Ingredients
- 2 cups almond flour finely ground
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil melted or unsalted butter
- 1/4 cup coconut sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 cup coconut sugar chips or more to taste
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the Dry Ingredients: In a medium-sized bowl, whisk together the almond flour, baking soda, and salt. Set aside.
- Prepare the Wet Ingredients: In a separate bowl, whisk together the melted coconut oil (or butter), coconut sugar, egg, and vanilla extract until smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Fold in the coconut sugar chips.
- Shape the Cookies: Scoop about 1 tablespoon of dough per cookie and roll into balls. Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Gently press them down to flatten slightly.
- Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The cookies will be soft but will firm up as they cool.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!
Video
Notes
- Coconut Sugar Chips: If you don’t have coconut sugar chips, you can chop a coconut sugar-based block or use finely diced dried fruit as a substitute.
- Storage: Store cookies in an airtight container at room temperature for up to 5 days or in the refrigerator for up to a week.
- Make It Vegan: Swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) to make the recipe vegan-friendly.
- Texture Variations: For crunchier cookies, bake further for an additional 2–3 minutes, keeping a close eye to avoid over-browning.
