Coconut-Cherry Almond Cookies

These yummy cookies are both gluten-free and vegan. If you’re hankering for a gooey chocolate version, substitute dark chocolate chips for the cacao nibs.


Makes 24 cookies

Preparation time: 30 minutes


  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 2 cups almond flour
  • 1/2 cup shredded unsweetened coconut
  • 1/2 cup cacao nibs
  • 1/4 cup tart dried cherries, chopped
  • 1/2 cup sliced almonds
  • 1/2 tsp. baking soda

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Slowly whisk the maple syrup into the coconut oil until the mixture emulsifies. Fold in the remaining ingredients until smooth. Use a tablespoon to scoop the cookie dough and place 2 inches apart on the baking sheet. Press the balls to flatten slightly. Bake for seven to nine minutes, until the cookies are golden brown. Allow the cookies to cool for a few minutes on the baking sheet, then transfer to a cooling rack to cool completely.

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