Are you ready for some coconut almond butter cookies? These are so good!
There is a reason real estate agents burn cookie scented candles when they’re showing a home. It is the idyllic invitation of welcome and warmth. Although, upon entering my home you’d be more likely to find children diving off the couch and mama searching the ever elusive, repeatedly-reheated-never-finished first cup of coffee. Nevertheless, take a virtual whiff of these mild and nutty Coconut Almond Butter Cookies!
Lately, the weather here in WI has been consistently in the negative double digits! Bitter cold and home bound, this recipe came out of necessity when we had a hankering for treats and no eggs on hand (which reminds me of my two favorite baking tips, which I’ll share at the end.) They are delicate in flavor; moist and fluffy in texture!
Coconut Almond Butter Cookies
- 2 cups Whole Wheat Flour
- 1.5 teaspoons Baking Soda
- 1/2 teaspoon Salt
- 2 Flax ‘Eggs’ – (1 ‘egg’ = 1 Tablespoon ground flax seed + 3 Tablespoons warm water. Mix until creamy & let stand 1 min. or ready to combine with wet ingredients)
- 2 Tablespoons Water
- 1/2 cup Coconut Oil
- 1/2 cup Honey
- 2 teaspoon Vanilla
- 1/2 cup Almond Butter
- 1/4-1/2 cup coarsely Chopped Almonds
- 1/4 cup Shredded Coconut
- Preheat oven to 350
- Combine flour, baking soda, and salt. Set aside.
- Make your egg replacement (combine flax and warm water as stated above). Set aside.
- Combine coconut oil, honey, vanilla, almond butter.
- Add flax mixture to your wet ingredients and combine.
- Combine wet and dry ingredients.
- Mix in almonds and coconut.
- Scoop one inch rounds onto ungreased cookie sheet (this size yields about 2 dozen cookies).
- Bake 10 minutes.
- Let cool briefly & Enjoy!
What are my two favorite baking tips, you ask?
- 2 cups Whole Wheat Flour
- 1.5 teaspoons Baking Soda
- 1/2 teaspoon Salt
- 2 Flax ‘Eggs’ – (1 ‘egg’ = 1 Tablespoon ground flax seed + 3 Tablespoons warm water. Mix until creamy & let stand 1 min. or ready to combine with wet ingredients)
- 2 Tablespoons Water
- 1/2 cup Coconut Oil
- 1/2 cup Honey
- 2 teaspoon Vanilla
- 1/2 cup Almond Butter
- 1/4-1/2 cup coarsely Chopped Almonds
- 1/4 cup Shredded Coconut
- Preheat oven to 350
- Combine flour, baking soda, and salt. Set aside.
- Make your egg replacement (combine flax and warm water as stated above). Set aside.
- Combine coconut oil, honey, vanilla, almond butter.
- Add flax mixture to your wet ingredients and combine.
- Combine wet and dry ingredients.
- Mix in almonds and coconut.
- Scoop one inch rounds onto ungreased cookie sheet (this size yields about 2 dozen cookies).
- Bake 10 minutes.
- Let cool briefly & Enjoy!
Ingredients can almost always be substituted!
Don’t shy away from a recipe because you don’t have an ingredient on hand, find something that can replace it. Our family eats predominantly Real Food, which means I swap ingredients constantly. If you’re gluten-free, swap a GF blend, have eggs on hand, use two; prefer white sugar to raw honey, make the 1:1 switch (prefer sweeter? Add more, or chocolate chips, or cranberries, etc.). Don’t have almond butter on hand? Whip up this one ingredient wonder in minutes.
Double the Recipe, Wrap in Parchment, & Freeze!
Pull out a cookie packet the night before or morning you’d like to bake cookies and Voila! Only one mess for freshly baked, homemade cookies on numerous occasions!
What is your best baking tip?
Looking for more Christmas cheer?
Ideas for a fun and entertaining Christmas letter
Make your own hand print or foot print wrapping paper!
Or try these – Easiest cookies EVER!!!
Lady Lilith says
Yumm. That sounds great.
Becca says
Thank you! They have a really mild flavor – a fluffier, more moist tea biscuit!