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.

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Coconut, Cashew Cookies

Servings: 20
Preparation Time: 15 minutes

Ingredients:

• 1 1/2 cups raw cashews
• 1 cup unsweetened shredded coconut
• 1/3–1/2 cup granulated sweetener
• 1/4 teaspoon vanilla beans, about 2 beans
• 1/4 teaspoon baking soda
• 1/4 scant teaspoon salt
• 1/4 cup Virgin Coconut Oil, melted
• 2 tablespoons full-fat coconut milk*

Directions:

Preheat oven to 350 degrees F.

Place the cashews and coconut in a food processor and pulse until a coarse sand texture is created.

Add the sweetener, vanilla beans, salt, and soda and pulse until combined.

Add in the oil and coconut milk and pulse again to form a dough.

Using a cookie scoop or spoon, place balls of dough on a parchment cookie sheet and press down slightly on each dough ball. They will spread more in the oven.

Place an additional cookie sheet under the other sheet to prevent the bottoms of the cookies from browning too much.

Bake at 350 degrees for 8–10 minutes until slightly brown.

Remove from the oven and let the cookies sit on the cookie sheet for 5 minutes to set, then place them on a cooling rack to get crisp.

Store in an airtight container.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Recipe and photo submitted by Kate, Highlands Ranch, CO.

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No-Bake, Healthy Chocolate, Coconut Cookies

Servings: 18
Preparation Time: 15

Ingredients:

• 1 1/2 cups soft Medjool dates, pitted
• 1/4 cup chia seeds
• 1/4 cup organic cocoa
• 1/2 cup unsweetened shredded coconut
• 1 teaspoon cinnamon
• 2 tablespoons Virgin Coconut Oil
• optional: 1/4 cup additional unsweetened shredded coconut (for exterior shell)

Directions:

Place all ingredients except shredded coconut in a food processor and blend until smooth.

Remove from food processor and roll into 1 1/2-inch balls. Roll in extra shredded coconut if you desire the exterior shell. Refrigerate for 20 minutes before eating.

Store in an air-tight container for one week.

Enjoy!!

Recipe and photo submitted by Emily, Ottawa, Canada.

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