This is a slight variation of the Almond Cookie recipe I posted awhile back.
- 3/4 cup almond meal
- 1/4 cup dried coconut
- 5 tbsp coconut oil or butter
- 1 tbsp molasses or honey
- 1 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp baking soda
Melt coconut oil or butter together with molasses or honey and vanilla. Mix dry ingredients together and mix into the wet ingredients with a spatula. For balls on a parchment lined baking sheet and press with a glass or your hand to make circles.
Bake at 350 for 6-10 minutes. Allow to cool completely before taking off cookie sheet or they will break. I found using butter made them stick together better than the coconut oil.
Enjoy!
Shared with: Better Mom Mondays, Teach Me Tuesday, Allergy Free Wednesday, Wonderful Food Wednesday.
These look great. I’ve been looking for a good breakfast cookie recipe. I’m also going to check out your pumpkin cookie recipe. Glad I found your site…I’m posted right before you at Growing Home.
Thanks for stopping by!
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I tried makIng these and the batter was so runny I couldn’t form them into cookies.
Is 5 tbsp of oil correct?
Yes, 5 tbsp is correct. They have to be formed into cookies. Mine wasn’t super runny, but not as thick as cookie batter or anything.
Mine were just as runny too, they are a great tasting cookie, but don’t look like the picture? What did I do wrong?
I just made a batch and they smell heavenly (and taste yummy) but mine were super runny too. I ended up adding another 1/4 cup of almond meal just so I could form them into cookies. But they still spread like crazy in the oven so they are really thin, which I wasn’t expecting but I guess makes sense given how runny they were. I’m curious though, why are the proportions of almond meal and butter/oil so different in this recipe from your other almond cookie recipe? Thanks!