Almond Coconut Cookies

almond coconut cookies

Last post, I’ve made almond milk, and maybe you want to know what I did with the almond pulp after I took the milk. I roasted the almond pulp until dry and use it to make cookies. You can use ground almond or finely chopped almonds to this recipe. I also use coconut flour, coconut oil and coconut flakes to make strong coconut taste. So, today post is almond coconut cookies! Enjoy ­čÖé

coconut almond cookies

This recipe inspired by other food bloggers who also made almond cookies:

Plain Chicken with Triple Almond Cookies

Cook with Manali with Almond Cookies

I Breathe I’m Hungry with┬áLow Carb Almond Crescent Cookies – Gluten Free

The Novice Chef Blog with Ultimate Almond Cookies

China Sichuan Food with Chinese Almond Cookies

Almond Coconut Cookies


  • 1 cup (100g) butter, softened
  • 1/2 cup sugar
  • 1/2 cup sifted powdered sugar
  • 1 cup melted coconut oil
  • 1 egg
  • 1 teaspoon almond extract
  • 2 cups all purpose flour
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups ground almonds or finely chopped almonds
  • 1/2 cup coconut flakes


  1. Preheat oven to 350┬░F/180┬░C.
  2. Beat butter at medium speed with electric mixer until creamy. Gradually add sugar and powdered sugar, mixing well. Add oil, egg and almond extract, mix well.
  3. Combine flour, coconut flour, baking soda and salt . Add to butter mixture, mixing well. Stir in almonds and coconut flakes.
  4. Scoop cookies with a medium cookie scoop (2 Tablespoons). Place on a parchment paper lined baking sheet. Flatten cookies with a fork.
  5. Bake for 10-12 minutes. Cool down and remove to wire rack to cool completely.

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