Almond coconut cookies step-by-step recipe with photos.
Soft, chewy melt-in-mouth cookies… Who doesn’t want a little treat with their cuppa! And if the cookies are made with the goodness of almond, coconut, and chia seeds, it is just perfect.
I wanted to make something different from a standard chocolate chip cookies so that we don’t feel guilty while nibbling on them. I stumbled upon this recipe from the blog ‘minimalistbaker’ and I was stoked. All my favourite things in one – almond, coconut, chocolate chips. And there was no going back.
I adapted the recipe from their blog but changed a few things to suit our taste buds. I replaced the eggs with chia eggs as I wanted to make them egg-free. I was unsure whether chia eggs will bind though, as I have never used them in cookies before. But it worked absolutely fine. We loved them so much that I already had a second batch going before the first one was over.
Gluten-free, egg-free, and most importantly, guilt-free cookies that are to die for. This one is going to stay in my kitchen for a long time now.
For more recipes with almonds as the main ingredient, click here.
Almond coconut cookies step-by-step recipe with photos
1. Soak chia seeds in water to make chia eggs
2. Combine almond meal, coconut, brown sugar, salt and baking powder
3. Mix the wet and dry ingredients together
4. Combine to form a dough and let it rest for 30 minutes
5. Shape the dough into balls and flatten them
6. Bake until the edges brown
Guilt free cookies that taste absolutely divine
Almond coconut cookies