Jul 16

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Gluten Free, Vegan & Paleo Mini Coconut Almond Cookies

Gluten Free Vegan Mini Coconut Almond Cookies

These cookies taste very rich; one mini cookie is satisfying enough, especially with some fresh fruit. They were a big hit at our last Skinny Sweets Daily meeting. Even my husband, who was reluctant to try them, said they were very rich and buttery (don’t worry; there is no butter in the recipe). I loved using the coconut oil. The smell alone is divine. Give them a try and let me know what you think.

Nutrition: calories 59.9, fat 4.3 g, carbs 5.8 g, fiber 0.9 g, sugar 4.3 g, sodium 1.5 mg, protein 1.4 g, Weight Watcher PointsPlus® 2


Gluten Free, Vegan & Paleo Mini Coconut Almond Cookies

Makes 17 mini but rich tasting cookies




  1. Preheat oven to 325 degrees; prepared a cookie sheet lined with parchment paper by lightly mist the paper with cooking spray. Set aside until ready to use.
  2. Whisk the almond meal flour and shredded coconut together in a medium mixing bowl.
  3. Add the rest of the ingredients mix until combined with a rubber spatula. Make sure you get all the dry ingredients from the bottom incorporated into the mix.
  4. Roll into 17 little balls and place on the cookie sheet. Press down lightly with your palm, or you can use the tines of a fork. These cookies will not spread or puff up.
  5. Bake for about 8 to 10 minutes. Turn the pan around after 4 minutes.
  6. The bottoms will get slightly golden. Don’t over bake these. They will still be light on top when ready. Let cool and enjoy!


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