There’s nothing quite like having a good snack in the house and what’s better than having a snack that uses real ingredients!
As part of my new year intentions, I’m (slowly) trying to wean out packaged snacks and focus on making real-food snacks at home.
I’ve been buying Koukla Delights, which are delicious, but I wanted to create something that I could easily make at home.
Enter Coconut Almond Cookies!
This is a wonderful and satisfying little cookie to snack on throughout the week (if they last that long) and they only have four simple ingredients!
Why are these Coconut Almond Cookies so great? Let’s look at the breakdown:
- No refined sugar.
- Fat, fibre, and protein balance for a satisfying snack
- Made with ingredients you likely have in your pantry
- Can be frozen for a month so make a big batch!
- Bring them with you for a quick snack on-the-go
Nutrition Facts:
Coconut:
Almonds:
Maple Syrup:
- I use maple syrup in this recipe because it’s not a refined sweetener.
- Still acts like sugar in the body however it has a higher concentration of minerals than white sugar and contains manganese and zinc.
Coconut Almond Cookies
This is a fast and easy cookie recipe that you can bake or eat raw!
Servings: 10
Ingredients
- 1 cup + 1 tbsp Shredded Coconut
- 1/2 cup Raw Almonds
- 2-4 tbsp Maple Syrup Depending on how sweet you’d like them!
- 1 tsp vanilla extract
Instructions
-
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.Process the coconut and almonds in a food processor until really fine.Add the vanilla.With the processor running, drizzle in the maple syrup until mixed.Using a tablespoon, scoop out the dough and roll into balls. Gently press down just to get the bottom a bit flat so they’re not rolling all over on you!Bake for about 10 mins. They’ll come out a bit soft but will harden as they cool Note! These are great raw too so if you don’t fee like baking, eat them raw!
Yes! These can be eaten raw or baked.
I haven’t tested them as a nut-free snack but they could totally be made nut-free. Sub the raw almonds with a combo of pumpkin and sunflower seeds and that should do the trick!
1 week in the fridge and about 3 months in the freezer if they last that long!
Inspired and adapted from Koukla Delights’ Vanilla Coconut Bites.
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