Prep Time: 10 mins | Cook Time: 14 mins | Total Time: 24 mins | Yield: 18
Vegan and gluten-free cookies are so easy to throw together. With only four simple ingredients, you’ll have these delicious Coconut Almond Cookies in no time.
INGREDIENTS
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2 c. unsweetened flaked coconut
1/2 c. dark chocolate chips (mini or regular)
3 tbsp chopped salted almonds
3/4 c. sweetened condensed coconut milk
How to make 4 Ingredient Coconut Almond Cookies
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: Using parchment paper, line a large baking sheet and set it aside.
Step 3: If using frozen sweetened condensed coconut milk, pour in a small saucepan and heat over very low heat until it turned liquid. Make sure not to heat too long because we don’t want it too hot. Take away from the heat and allow it to cool for a couple of minutes. You can skip this step if the coconut milk is already in a liquid state.
Step 4: Combine the coconut flakes, chocolate chips, chopped almonds, and liquid sweetened condensed coconut milk in a medium mixing bowl. Stir well until a dough is formed.
Step 5: Scoop out the dough using a medium-large cookie scoop and place it on the prepared baking sheet.
Step 6: Press each cookie down to flatten a bit with the back of a spoon or your fingers that is moistened with a little water.
Step 7: Place in the preheated oven and bake for about 12 to 14 minutes until the coconut flakes are beginning to turn golden brown.
Step 8: Remove from the oven and allow the cookies to cool completely on the baking sheet, then serve. For any leftovers, place the cookies in an airtight container and store them at room temperature. Or in the fridge for up to 7 days.
NOTES:
For this recipe, use only coconut flakes with longer strands.
If using a can of 7.4 ounces sweetened condensed coconut milk, you’ll be able to get 3/4 cup which is enough for one batch of these cookies.
Feel free to use mini or regular-sized chocolate chips. And use only dairy-free chocolate chips if you want vegan cookies.
NUTRITION FACTS:
Serving Size: 1 cookie
Calories: 113 | Sugar: 7g | Sodium: 3mg | Fat: 9g | Saturated Fat: 7g | Trans Fat: 0g | Carbohydrates: 9g | Fiber: 2g | Protein: 2g | Cholesterol: 0mg
Ingredients
- 2 c. unsweetened flaked coconut
- 1/2 c. dark chocolate chips (mini or regular)
- 3 tbsp chopped salted almonds
- 3/4 c. sweetened condensed coconut milk
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees F.
Step 2: Using parchment paper, line a large baking sheet and set it aside.
Step 3: If using frozen sweetened condensed coconut milk, pour in a small saucepan and heat over very low heat until it turned liquid. Make sure not to heat too long because we don’t want it too hot. Take away from the heat and allow it to cool for a couple of minutes. You can skip this step if the coconut milk is already in a liquid state.
Step 4: Combine the coconut flakes, chocolate chips, chopped almonds, and liquid sweetened condensed coconut milk in a medium mixing bowl. Stir well until a dough is formed.
Step 5: Scoop out the dough using a medium-large cookie scoop and place it on the prepared baking sheet.
Step 6: Press each cookie down to flatten a bit with the back of a spoon or your fingers that is moistened with a little water.
Step 7: Place in the preheated oven and bake for about 12 to 14 minutes until the coconut flakes are beginning to turn golden brown.
Step 8: Remove from the oven and allow the cookies to cool completely on the baking sheet, then serve. For any leftovers, place the cookies in an airtight container and store them at room temperature. Or in the fridge for up to 7 days.
Notes
For this recipe, use only coconut flakes with longer strands. If using a can of 7.4 ounces sweetened condensed coconut milk, you’ll be able to get 3/4 cup which is enough for one batch of these cookies. Feel free to use mini or regular-sized chocolate chips. And use only dairy-free chocolate chips if you want vegan cookies.
