Almond coconut cookies

Gluten, dairy and refined sugar-free chewy and moist almond coconut cookies, with the added sweetness of dates!

I was inspired by a recipe I had seen recently for some maple almond butter cookies, which used only a small amount of sugar, but maple flavored almond butter.  When I looked at the ingredients, I realized they were very similar to what I would normally make as my go-to peanut butter cookies (see here), just with less sugar and almond instead of peanut butter.  And then I remembered that I had a jar of almond butter in the pantry.  And I remembered that I had previously made healthy versions of peanut butter cookies (see here).  And my brain started ticking over.  

Mind you, this was all at 2am in the morning, so I was a little apprehensive to actually try this in practice …!  And in my early morning musings, I thought, what about using coconut and dates instead of chocolate chips, to make these so much healthier.  And even though I wasn’t going to bake cookies this weekend, I just had to try these.  And they were a definite success.  And so I just have to share my experimental recipe with you all!

I’ve made these almond coconut cookies a number of times since … and the latest version included cranberries instead of dates.  Out of the batch I made, and brought all but 2 into work (they were consumed for scientific purposes by yours truly), they were all gone in 2 hours, with only 3 guys in the room!

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Almond coconut cookies

(Paleo, gluten-free, dairy-free, no refined sugar, vegan)

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 16

Ingredients

• 1 cup almond butter 250g
• 1/3 cup maple syrup 75g
• 1/2 cup unsweetened applesauce 110g
• 1 tsp vanilla essence
• 1 tsp baking soda
• 1 tsp cinnamon
• 1 cup shredded coconut 60g
• 1/2 cup chopped dates 75g
• 2 tbs flaxseed meal

Instructions

1. Preheat oven to 350F and prepare 2 baking pans with parchment paper.
2. Mix all the ingredients together well. If the almond butter is difficult to stir, heat in microwave for 30 seconds.
3. Drop as teaspoonfuls onto the parchment paper and bake for 8-9 minutes.
4. Allow to cool on the trays.