Gluten-Free, Mini, Coconut, Almond Cookies
Servings: 17 mini cookies
Preparation Time: 10 minutes
Ingredients:
- 1 cup almond meal/flour*
- 1/8 cup shredded coconut
- 1/4 cup high-quality honey
- 1 tablespoon coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- zest of half an orange
- zest of half a lemon
- pinch of salt
Directions:
Preheat oven to 325 degrees F. Prepare a cookie sheet lined with parchment paper. Set aside.
Whisk the almond flour and coconut together in a medium mixing bowl. Add the rest of the ingredients. Mix with a rubber spatula until combined. Make sure you get all the dry ingredients from the bottom incorporated into the mix.
Roll into 17 little balls and place on the cookie sheet. Press down lightly with your palm, or you can use the tines of a fork. These cookies will not spread or puff up.
Bake for about 8 to 10 minutes. Turn the pan around after 4 minutes. The bottoms will get slightly golden. Don’t overbake these. They will still be light on top when ready. Let cool and enjoy!
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
Recipe and photo submitted by Pam, East Northport, NY.
