Inspired by: @veganeasychallenge
Are you searching for a quick, delicious, and healthy cookie recipe that fits a vegan and gluten-free lifestyle? Look no further! These easy coconut-coated almond cookies are perfect for anyone seeking a wholesome, plant-based treat ready in under 30 minutes. Whether you have dietary restrictions or simply love experimenting with new flavors, these cookies offer a delightful crunch and a subtle citrusy sweetness that pairs wonderfully with your favorite hot beverage. They're also an excellent choice for a homemade snack, a light dessert, or a thoughtful addition to a holiday cookie platter.
Your AI-powered recipe preview of @veganeasychallenge's Gluten-free Coconut Almond Cookies
Recipe Details
- Prep time: 10 minutes
- Cook time: 15 minutes
- Total time: 25 minutes
- Yields: 12 cookies
Ingredients
- 12 almonds (for pressing into cookies)
- 250g / 8.8oz (2 1/4 cups) almond flour
- 50g / 1.8oz (1/4 cup) sugar
- 1 tsp baking powder
- Pinch of salt
- 1 tsp ground cinnamon
- Zest of one orange
- Juice of 1/2 an orange
- 1 1/2 Tbsp date syrup (can sub with maple syrup or rice syrup)
- Some desiccated coconut for coating
Instructions
- To prepare the whole almonds: Place them in a bowl and pour boiling water over them. Let them soak for a couple of minutes, then carefully peel off their outer skins. Set the peeled almonds aside.
- Preheat your oven to 180°C (355°F).
- In a separate large bowl, combine the almond meal, sugar, baking powder, salt, and ground cinnamon. Mix these dry ingredients well until fully combined.
- Next, add the orange zest, orange juice, and date syrup to the dry mixture. Use your hands to thoroughly combine the ingredients and form a cohesive dough. The dough should be slightly sticky.
- Divide the dough into 12 equal portions and roll each portion into a ball. Pour some desiccated coconut into a shallow dish and roll each dough ball in the coconut to coat it evenly.
- Arrange the coconut-coated cookie balls on a baking tray. Gently press one peeled almond into the center of each cookie ball.
- Bake for 15 minutes, or until lightly golden. Once baked, allow the cookies to cool completely on a wire rack before serving. This helps them firm up and achieve the perfect texture.
Tips for Success & Variations
- Perfecting the Dough: If your dough feels too sticky to handle, add a tiny bit more almond flour (a teaspoon at a time) until it's workable. If it's too dry and crumbly, add a few drops more orange juice or date syrup.
- Flavor Twists: For a different citrus note, try lemon zest and juice instead of orange. A splash of vanilla extract can also enhance the flavor profile.
- Sweetener Swap: While date syrup adds a lovely caramel note, feel free to use maple syrup or rice syrup as suggested in the ingredients. Agave syrup would also work well.
- Coconut Coating Alternatives: Instead of desiccated coconut, you could roll the cookies in finely chopped nuts (like walnuts or pecans) or even a light dusting of powdered sugar after baking for a different look and texture.
- Storage: Store these dairy-free and egg-free cookies in an airtight container at room temperature for up to 3-4 days to maintain their freshness.
Related Articles
- Craving more delicious vegan treats? Explore these recipes:
- 7 Easy Vegan Cookie Recipes – Discover even more plant-based cookie delights!
- Chocolate Chip Brownie Cookie Recipe – For the ultimate chocolate lover.
- No Bake Vegan Cheesecake Recipe – A fantastic, easy no-bake dessert option.
- Vegan Coconut Cake with Cashew Buttercream Recipe – If you love coconut, you'll adore this!
Try This Recipe!
We hope you enjoy baking these wonderfully quick and wholesome gluten-free vegan cookies! They're proof that eating plant-based can be incredibly delicious and simple. Don't forget to share your creations and tag @abillion on social media. We love seeing what you bake!
