Friday night is very special at my house – it’s family movie and pizza night! Every week we move our dinner into the living room and chow down on homemade pizza during an episode of Green Acres and the old Mission Impossible TV show. And usually my kids don’t beg for cookies to finish off the night. Since most of my cookie recipes are basically health foods, I don’t usually mind!
Almond Butter Coconut Cookies
The ingredients in these almond butter coconut cookies are pretty straight forward. In fact, if you wanted to, you could probably actually just use almond butter and coconut mixed together and that’d work fine. I personally wouldn’t really call it a good cookie though….
Eggs. My original almond butter coconut cookies recipe did use eggs. ‘Cause way back then I was reacting to them pretty badly. Thankfully, since doing the GAPS Diet, eggs haven’t been bothering me, so I switched the recipe up and used eggs again. If you’re egg-free, you can use a flax meal/water egg replacement. There’s a note in the recipe card for how to do that. It’s pretty simple.
Almond butter. Like with most things, organic is the best, friends. I know organic almond butter can be pretty pricey, so please feel free to use whatever you like. No judgement. I actually usually just use my homemade peanut butter, ’cause that’s what I usually have on hand. They work the same either way. You could probably even use walnut butter or sunflower butter, if you want. I haven’t tried those, though.
Sweetener. I like to use honey for my sweetener in this recipe. You could probably use maple syrup and that would be a yummy sub. Or agave syrup, though I don’t usually use that for anything. I haven’t tried the recipe with a granulated sugar, but if you do please let me know how it works!
Coconut. Yep, you need it. You can’t really have almond butter coconut cookies without it! I like to use Azure Standard’s organic shredded coconut. It’s delicious! You can use medium shred or fine shred if you want. I haven’t tried any other versions of coconut in this recipe.
Add-ins: I seriously love chocolate chips in cookies. And my homemade chocolate chunks are what I usually use for an easy dairy-free version (and also a cheap one – dairy-free chocolate chips are pricey!). You can always leave out the chocolate chips. I’ve made these with raisins before and my kids like that, too. I’m not a huge raisin cookie fan, but whatever. I love pecans in this recipe, but I’ve use walnuts as well, and even just left out the added nuts altogether. You can seriously make these as plain or as fancy as you want!
In the recipe card I’ve linked to some of the products from my affiliate partners that I like to use. Purchasing through these links won’t cost you anything extra. Thanks!
Almond Butter Coconut Cookies
Free from grain, gluten, dairy, and refined sugar.
- 1/2 cup chopped nuts (I like to use pecans)
- 1/2 cup dairy-free chocolate chips (I like to use my homemade chocolate chunks)
Preheat oven to 375.
In a large bowl, combine eggs, nut butter, and honey until smooth.
Stir in remaining ingredients.
Place about 2 tablespoonfuls of dough onto an ungreased cookie sheet (you can use parchment if you want).
Bake for 10 minutes.
Remove from oven and let rest for 5 minutes before removing from cookie sheet.
Makes about 2 dozen cookies, depending on how big you make them.
Note: Use 2 tablespoons of flax meal and 1/3 cup of water for an egg-free version. Mix them together in the bowl, let them gel a few minutes, then carry on with the original almond butter coconut cookies recipe.
More healthy cookies.
My kids love these almond butter coconut cookies, and here are a few more of their favorites. They’re all healthy enough that I don’t mind making them any time they ask!