Cookies are usually a guilty pleasure right? Well I have a treat for you, and you won’t have to feel guilty…..BONUS! These cookies are full of almond love, with a little crunch from toasted coconut. The bonus part, they are a delicious vegan cookie free of refined sugar. These Almond Toasted Coconut Cookies would be perfect for breakfast, dessert, or an afternoon snack.
My hubby and I had a funny conversation over these cookies the other day. We have discovered we have completely opposite taste palettes. I feel these cookies have a little sweetness, but not too much. Hubby said they are not sweet at all. Since these cookies are not very sweet, they really would make a perfect snack option.
The cookies are soft, chewy, and so delicious! Maybe to add sweetness, you could drizzle some caramel, chocolate, or fruit puree. If you want to add sweetness to the cookie, you could add sugar, or more maple syrup. Personally I wouldn’t change a thing!
Here are a few other cookie options –
20 minPrep Time
6 minCook Time
26 minTotal Time
Preheat oven to 350 degrees Fahrenheit. Spray two sheet pans with cooking spray.
On sheet pan, cover with parchment paper, add coconut. Toast coconut in oven for about five minutes or until lightly brown.
In small sauce pan, warm together maple syrup, almond milk, and coconut oil. Warm together until coconut oil melts completely, then pull off stove.
In medium mixing bowl - mix together warm maple syrup, almond milk, and coconut oil, add almond butter and mix together well.
In small bowl - mix together almond meal, baking soda, and salt.
Mix together the wet and dry ingredients, then add in the toasted coconut.
Chill the cookie batter in refrigerator for about 30 minutes, or until the batter thickens.
Add teaspoon of batter to cookie sheet for each cookie.
Bake the cookies for about 6-8 minutes, depending on oven, or until bottom of cookie is golden brown. Will make about 35 cookies.