Saturday, August 6, 2011

Cookies with Almond and Coconut Flour

The more I read about nuts the more leary I am about using almond flour on a daily basis. I did not like these cookies made with only coconut flour so I tried a combination and it came out really good. Crispy on the outside and soft on the inside, and with only about half of the almond flour I would normally use.

Chocolate Chip Cookies with Almond and Coconut Flour


1 1/2 c. almond flour
6 T. coconut flour
1/4 tsp. salt
1/2 tsp. baking soda
1/2 c. coconut oil, melted
1/2 c. honey
2 tsp. vanilla
1 1/2 c. assorted nuts, chocolate chips, raisins, coconut, or dried cranberries

I used 3/4 c. chocolate chips, 1/2 c walnuts, and 1/4 c. cranberries

1. Preheat oven to 350 degrees.
2. Combine all dry ingredients in a small bowl and whisk together.
3. Using a hand mixer combine honey and oil. Add vanilla, then the dry ingredients. Mix again.
4. Add 1 1/2 c. assorted nuts etc. and mix in by hand.
5. Using about 1 Tablespoon of dough, form balls and place on a lined cookie sheet. You can use parchment paper or a Silpat liner.
6. Bake for 8 minutes or until edges are golden. Remove from oven and let cool on cookie sheet.


  1. I'm wondering if there are suppose to be eggs in the recipe? These look great! Can't wait to try them.

  2. No eggs. You could try them but I think they would make a more cake like cookie, I like them chewy.

  3. May I ask what, in particular, makes you leery of using nuts on a daily basis? I've read different things, mostly about high oxalates, but I'm curious.

  4. Hi Meg,
    At the time I wrote this I had heard a lot about people who are prone to food allergies eating too many nuts and developing nut allergies, this was mostly accredited to lectins. I have not followed up on this research and I am sure a google search would yield tons of reading material. I do know you can greatly reduce the lectins by soaking and then drying the nuts. Good luck, and thanks for the comment. Karen

  5. Dough came out very oily... Is it supposed to be like that? Also, the cookies don't spread out when cooking. I had to go back and flatten them into a cookie shape. Overall, not a very good recipe :\

  6. I am sorry this recipe didn't turn out for you. I didn't have any problems with it. Did you use a liner on your cookie sheet? Perhaps that is why they did not spread out. Good luck to you, Karen

  7. I just made this recipe today and it came out great! I used butter because I didn't have the coconut oil. I also did not use a silicon mat. The dough does look oily and I did have to "pat it" together on the cookie sheet but the cookies came out really nice! I didn't know you could use coconut flour without eggs! I am really glad I found this recipe!

  8. I followed the recipe exactly except I added 1 egg. I flattened each cookie down with the palm of my hand and they turned out fantastic. I first had these cookies at a party and when my friend told me they were grain free I had to have the recipe. They are excellent with or without the egg but the ones I made with the egg held together a little better and I liked the texture a little better as well. I also made some a bit on the bigger side and I like the smaller ones better. Thank you! These are soooooo good!

  9. I used swerve instead of honey, and added one egg to my first batch and then two eggs to the second batch. I also added a tablespoon of hemp seed and a teaspoon of Qia (chia seeds, buckweed, and hemp seeds). I love them, thanks for the recipe!

  10. "A" "MAZ" "ING"!!!!