Dessert

Quick And Easy 10-Minute Almond Butter Coconut Cookies

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These super simple 10-minute almond butter coconut cookies are chewy and delicious and require only 7 simple ingredients you likely already have.

The other night I woke at some ungodly hour, unable to sleep. So I passed the time thinking about, among other things, cookies. Yes, cookies. I’d been trying to come up with a new recipe and wanted something manageable, relatively healthy and with few ingredients, namely what I had in my pantry.

So this recipe is the result of what would happen if a coconut macaroon accidentally stumbled into a peanut butter cookie…only not peanut butter, but almond butter, and the whole thing got a sprinkle of cinnamon and chocolate. Basically a delicious mix of ingredients that yields a chewy, sweet, and tasty cookie that even has protein.

You only need almond butter, coconut sugar, vanilla extract, coconut flakes, egg, and cinnamon to create these delicious almond butter cookies. Give them a drizzle of melted chocolate chips and you’re set. It’s really that easy.

Why You’ll Love These Almond Butter Cookies

  • They’re gluten-free, dairy-free, paleo, and flourless
  • Super easy to make
  • Perfect Christmas cookies
  • Require only 7 ingredients
  • Are ready in 10 minutes

For Your Shopping List

Natural Almond Butter

Coconut Sugar

Egg

Cinnamon

Vanilla Extract

Shredded Coconut

Dark Chocolate Chips

Let’s Make Almond Coconut Cookies

Step 1. Preheat oven to 350 degrees and line a baking sheet with parchment paper. Combine almond butter, coconut sugar, egg, cinnamon, and vanilla extract. Mix either with a hand mixer or whisk until all ingredients are incorporated. If the mixture gets stuck just scrape it with a spatula.

Step 2. Fold in shredded coconut until evenly combined. Roll dough into 15 one-inch balls and place them on the parchment paper with enough space between them. Press the cookies down with your fingers and then do the same in the opposite direction.

Step 3. Bake the cookies for 10 minutes on the top rack.

Step 4. While cookies are cooling, heat chocolate chips in a microwave-safe dish for 60-90 seconds. Alternatively, you can make make a double boiler. See FAQs for details.

Step 5. Drizzle the melted chocolate however you wish over the cookies and allow the chocolate to set. The cookies can be stored in an airtight container for several days.

Top Tips and FAQs

What Is The Best Almond Butter For These Cookies?

Make sure you’re using runny natural almond butter that’s made simply from roasted almonds. This will ensure you get the best consistency from your cookies. Added oils will change the recipe a little.

Can You Substitute Peanut Butter For Almond Butter?

You can alternatively use peanut butter as well as long as it’s natural and doesn’t contain any added oils.

Can Sugar Be Used In Place Of Coconut Sugar?

You could use regular sugar if you wanted or even brown sugar but I prefer the rich, nutty taste of coconut sugar. Plus using coconut sugar is acceptable on the paleo diet. But regular sugar is a good substitute.

Why Should The Egg Be At Room Temperature?

In order for all ingredients to mix well, the egg should be at room temperature. As should all ingredients when baking.

How To Melt Chocolate Chips?

The easiest way to melt chocolate chips is by simply adding them to a microwave-safe bowl and melting them for 60-90 seconds and stirring well. Alternatively, you can heat a little water in a saucepan and rest a bowl on the pan without the bottom touching the water. Add the chocolate chips to the empty bowl and stir until the chips have melted.

You want to work quickly with the chocolate because it hardens quickly but if that happens just put it back in the microwave for a few seconds or back over the pot.

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Quick And Easy 10-Minute Almond Butter Coconut Cookies

Quick And Easy 10-Minute Almond Butter Coconut Cookies

Yield: 15
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes
These super simple 10-minute almond butter coconut cookies are chewy and delicious and require only 7 simple ingredients you likely already have.

Ingredients

  • 1 cup natural almond butter
  • 1 egg at room temperature
  • 1/4 cup coconut sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 cup schredded coconut
  • 1/4 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper. Combine almond butter, coconut sugar, egg, cinnamon, and vanilla extract. Mix either with a hand mixer or whisk until all ingredients are incorporated. If the mixture gets stuck just scrape it with a spatula.
  2. Fold in shredded coconut until evenly combined. Roll dough into 15 one-inch balls and place them on the parchment paper with enough space between them. Press the cookies down with your fingers and then do the same in the opposite direction.
  3. Bake the cookies for 10 minutes on the top rack.
  4. While the cookies are cooling, heat the chocolate chips in a microwave-safe dish for 60-90 seconds. Alternatively, you can make make a double boiler. See FAQs for details.
  5. Drizzle the melted chocolate however you wish over the cookies and allow the chocolate to set. The cookies can be stored in an airtight container for several days.

Notes

1. Feel free to use peanut butter as a substitute for almond butter.

2. The cookies can be stored for several days in an air-tight container.

Nutrition Information:
Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 161Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 12mgSodium: 22mgCarbohydrates: 11gFiber: 3gSugar: 8gProtein: 4g

Your shares are very much appreciated!

Do you find this recipe helpful? Your shares would be much appreciated! You can find me on Facebook, Pinterest and Instagram . If you make and like a recipe, tag me on Instagram and I'd love to share your posts in stories! x - Daniela

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