Almond Coconut Cookies
What Started it all:
1/4 cup almond flower, 3/4 cup coconut flour, egg whites, vanilla extract to come home almond extract, lemon zest, monk fruit sweetener
These delightful Almond Coconut Cookies are a perfect blend of nutty flavors and sweetness, making them an ideal treat for any occasion. With the use of almond and coconut flour, they are not only delicious but also gluten-free! Let’s get baking!
Ingredients
- 1 cup almond flour
- 2 1/4 cups coconut flour
- 4 egg whites
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- Zest of 1 lemon
- 1/2 cup monk fruit sweetener
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour and coconut flour. Mix well to ensure they are evenly blended.
- In a separate bowl, whisk the egg whites until they are frothy.
- Add the vanilla extract, almond extract, lemon zest, and monk fruit sweetener to the egg whites. Mix until well combined.
- Gradually add the wet mixture to the dry flour mixture, stirring until a dough forms. If the dough is too crumbly, you can add a tiny bit of water to help it come together.
- Using a tablespoon, scoop out portions of the dough and roll them into balls. Place them on the prepared baking sheet, leaving some space between each cookie.
- Gently flatten each cookie with the back of a fork or your hand.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
These Almond Coconut Cookies are not only easy to make but also a healthier alternative to traditional cookies. Enjoy them as a snack or dessert, and feel free to experiment with additional flavors or toppings. Happy baking!