Today I was in the mood for something sweet, chewy and warm…only a cookie was going to satisfy my craving. I didn’t want anything too rich or chocolately but more along the oatmeal raisin type of cookie…I don’t eat oats anymore so that chewy texture is sometimes a challenge to achieve in a cookie but this recipe does the trick perfectly!

These cookies are so easy to make and you can adapt them to your liking very easily.  I used coconut oil and coconut nectar but you could use any oil (or even butter) for the fat and agave, honey or yacon syrup could be used for the sweetener.  Walnuts and raisins are always my choice for nuts and dried fruit but again you can substitute your favorites without any problems…

Almond Coconut Delight Cookies

Coconut Delight Cookies

Makes about 16 cookies

Ingredients:

1/4 cup coconut oil (or oil of your choice)

1/4 cup coconut nectar (or agave, honey, palm sugar or yacon)

1 tsp. vanilla

1 1/4 cup almond flour

1/4 tsp. sea salt

1/4 tsp. baking soda

1/2 cup chopped nuts (I used walnuts)

1/2 cup shredded coconut, unsweetened

1/4 cup dried fruit (raisins or cranberries) or dark chocolate chips

Preheat oven to 350 F.  In a large bowl combine oil, sweetener and vanilla, set aside.  In a medium bowl combine almond flour, salt, baking soda, nuts, coconut and dried fruit or chocolate chips.  Add dry ingredients to wet ingredients and mix throughly.  Drop by rounded tablespoon onto a parchment lined cookie sheet and slightly flatten.  Bake for 8-10 minutes or until golden brown around the edges.  Cool on a wire rack and serve.

Try to eat just one...

This recipe is shared at:

Slightly Indulgent Tuesdays & Tasty Tuesday

Gluten-Free Wednesdays