5 Ingredient Chewy Vanilla Coconut Cookies

December 3, 2011 by Leanne Vogel August 23, 2017

Coconut packed cookies, perfect for traveling, lunches, or topped with ice-cream.

Ingredients

• 2 cup finely shredded medium unsweetened shredded coconut
• 1/2 cup almond flour – see note
• 1/2 cup unpasteurized honey
• 2 eggs
• 2 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350F and line a baking sheet with parchment paper or silicon baking mat.
2. Combine all ingredients in a large bowl and mix until combined.
3. Grab about 1/4 cup of mixture with hands and press together, flattening out like the mud pies you may have made as a kid with the mud in your backyard (I swear these cookies will taste better!)
4. Place on prepared baking sheet and bake for 15-20minute, or until golden. Mine were perfect at 17 minutes.

Notes

If you are sensitive to almonds, you could replace the almond flour with other ground nuts or seeds. Loosely ground flax seed may also be used – I would reduce by 30%. Alternatively, you could try oat flour, or just add additional shredded coconut. I have not tried any of these variations, so I can’t be 100% sure of the outcome.

Nutrition Information Per Serving