Coconut Almond Cookies Recipe

Coconut Almond Cookies

Ingredients

1 1/4 cup almond meal or almond flour (see notes below on making almond flour from fresh almond pulp)
1/4 cup cacao nibs (you can substitute dark chocolate pieces if you prefer more sweetness)
1/2 cup shredded unsweetened coconut
1/2 tsp baking powder
1/4 tsp mineral salt
1 tsp cinnamon
1/2 tsp cardamom
1 large egg
1/3 cup maple syrup
3 tablespoons coconut oil, melted
1/2 tsp vanilla extract

Directions

In a large mixing bowl, stir together almond meal or flour, cacao, coconut, baking powder, salt, cinnamon and cardamom
In a separate smaller bowl, beat egg well then whisk in maple syrup, coconut oil and vanilla extract
Add wet ingredients to dry ingredients and mix until just combined
Chill in fridge for 15-30 minutes
Preheat oven to 375 degrees
Grease a baking sheet with coconut oil or line with parchment paper
Shape dough into 1-inch discs and place on baking sheet. Press the cookie dough down as they will not spread much.
Bake until edges begin to brown or 8-12 mins
Remove from oven and let cool before serving.

Notes

To make almond flour from fresh almond pulp (from making Fresh Almond Milk):

Preheat oven to 250 degrees
Squeeze any excess liquid out of the almond pulp through a strainer or cheesecloth.
On a large, dry (ungreased) baking sheet or on parchment paper, spread the pulp out evenly and as thin as possible.
Place in oven to begin drying process
Check flour every 30 mins for approximately 1.5-2 hrs to test for dryness.
Once completely dried, let cool then add to a food processor.
Pulse 10-12x in the food processor or until the dried pulp takes on a flour-like consistency.
Store in a cool, dry place.

NOTE: When baking with this form of almond flour, you may need to add slightly more oil to your recipe to compensate for the higher moisture content found in store-bought almond flour (which extracts less oil in processing).

Dosha Type

These cookies are an excellent treat for all constitutional types seeking a healthy, sweet alternative. Because the qualities inherent in the ingredients are heavy and moist (thereby potentially slowing digestion) all Dosha types – but especially Kapha Dosha (or earth-types) – should enjoy in moderation only.

Recipe inspired by the Minimalist Baker and adapted for an Ayurvedic kitchen by Path Wellbeing

All Recipes

Discover your own path

BECOME A WELLBEING MEMBER

The path to Wellbeing is never straight. Join our monthly newsletter for insider scoop, information, and additional resources on how you can live your best life.