These Coconut Almond Cookies are a delightful mix of textures and flavors—soft and chewy in the center, lightly crisp on the edges, with the bottoms dipped in rich dark chocolate to make them completely irresistible. Made with almond flour and naturally sweetened, they’re the perfect holiday cookie you’ll feel good about eating. Gluten free and paleo.
I love the combination of coconut and chocolate—as you’ll see in my Coconut Macaroons Dipped in Chocolate and Coconut Chocolate Truffles with Orange. For the holidays, I wanted something with a more classic, chewy cookie texture. After a few rounds of testing, I landed on these homemade Coconut Almond Cookies, with a rich coconut flavor and beautiful flakes of coconut woven throughout every bite.
Why You’ll Love These Coconut Almond Cookies
These cookies have everything you want in a cookie—great texture, rich flavor, and simple, wholesome ingredients. The combination of almond flour, coconut, and almond butter creates a soft, chewy center with lightly crisp edges, while dipping them in dark chocolate makes them feel extra special and celebratory. They’re naturally sweetened, easy to make, and perfect for sharing, gifting, or enjoying with a cup of tea by the fire.
- Perfect texture: Soft and chewy with lightly crisp edges and smooth chocolate
- Naturally gluten-free: Made with almond flour, tapioca flour, and coconut
- Rich, indulgent flavor: Dipping them in dark chocolate makes them incredible
- Holiday-friendly: Beautiful on cookie platters and great for gifting
- Simple wholesome ingredients: Gluten free, grain free, dairy free, paleo, naturally sweetened
- Flexible: Can be made vegan with a flax egg
Ingredients
The ingredients for these cookies are simple. You can find everything in your local health food store or supermarket. This is what you need:
- Blanched almond flour – Creates a soft, chewy cookie with a tender crumb. Use finely ground blanched almond flour for the best texture.
- Tapioca flour or arrowroot – Adds lightness and helps the cookies hold together while giving them a slightly chewy bite.
- Shredded coconut – Brings rich coconut flavor and texture. Use unsweetened shredded or flaked coconut. If the pieces are large, process them in your food processor until small (see photo).
- Baking soda – Helps the cookies rise slightly and keeps them from being too dense.
- Sea salt – Enhances all the flavors and balances the sweetness.
- Unrefined coconut oil (solid but softened) – Use raw unrefined to get the most coconut taste. Make sure it’s soft but not melted.
- Maple sugar or coconut sugar – Naturally sweetens the cookies with a warm, caramel-like flavor. The coconut sugar will make the cookies a little darker.
- Smooth almond butter – Adds richness, structure, and a subtle nutty depth. Use a creamy unsweetened almond butter. Cashew butter will also work.
- Pure maple syrup – Adds moisture and gentle sweetness while keeping the cookies soft and chewy.
- Egg or flax egg (for vegan option) – Binds the dough together.
- Pure vanilla extract – Rounds out the flavors and adds warmth.
- Dark chocolate chips – I like dark chocolate but semisweet is also good.
- Coconut oil (for melting chocolate) – Helps the chocolate melt smoothly for dipping.
How To Make Coconut Almond Cookies Dipped in Chocolate
- Prep your oven. Set your oven to 350 degrees F and line a baking sheet with parchment paper.
- Mix the dry. Whisk together all of your dry ingredients in a bowl.
- Cream the coconut oil and maple sugar together. Beat the coconut oil and maple sugar together using an electric mixer until nice and creamy, no lumps of coconut oil.
- Add the nut butter, maple syrup, egg and vanilla. Beat until very smooth.
- Add dry ingredients. Slowly add the flour mixture to the electric mixer and mix everything just until your cookie dough forms.
- Form the cookie dough into balls. Use a medium cookie scoop or a tablespoon and roll together about 1 1/2 tablespoons of dough. Place them on your baking sheet 2 inches apart. Bake 13-15 minutes until set and turning light brown. Less brown will give you a chewier cookie, more brown a little crispier.
- Let cool. Let the cookies sit on the baking sheet for 5 minutes to cool (they’ll be quite soft), then transfer using a spatula to wire racks to cool completely.
- Melt the chocolate. While your cookies are cooling, melt dark chocolate with 1/2 teaspoon of coconut oil in a small saute pan over the stove or in a microwave-safe bowl.
- Dip the bottom of the cookies into the melted chocolate. Pick up with a fork and use the side of the pan to scrape off excess chocolate. Alternately you can spread the melted chocolate onto the back of each cookie with a butter knife. Place the cookies on a parchment-lined baking sheet, chocolate side down.
Drizzle the tops with additional chocolate. Drizzle additional chocolate over the partially cooled or cooled cookies, and allow them to sit another 20 minutes so the chocolate can set. If it is warm in your house or to speed up the process, you can chill the cookies in the refrigerator until the chocolate hardens.
Storage and Make Ahead Tips
- Room temperature: Store cookies in an airtight container at room temperature for up to 3 days.
- Refrigerator: For longer storage, keep them in the fridge for up to 7 days. Let come to room temperature before serving for the best texture.
- Freezer (baked cookies): Freeze fully cooled cookies in a single layer, then transfer to a freezer-safe container for up to 2 months.
- Freeze the dough: Scoop cookie dough balls and freeze on a baking sheet. Once frozen, store in a freezer bag and bake straight from frozen, adding 1–2 minutes to the baking time.
- Chocolate-dipped cookies: Allow chocolate to fully set before storing. Place parchment between layers to prevent sticking.
- Make ahead for holidays: Bake the cookies a day or two in advance and dip in chocolate the day you plan to serve or gift them for the freshest look and flavor.
More Gluten Free Cookie Recipes
- Soft and Chewy Paleo Chocolate Chip Cookies
- Paleo Ginger Sandwich Cookies
- Raspberry Nut Cup Cookies
- Triple Ginger Paleo Gingerbread Cookies
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Coconut Almond Cookies Dipped in Chocolate
Print Recipe
Pin RecipeThese Coconut Almond Cookies are a delightful mix of textures and flavors—soft and chewy in the center, lightly crisp on the edges, with the bottoms dipped in rich dark chocolate to make them completely irresistible.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 18 cookies
- Category: Dessert, Snack
- Method: Bake
- Cuisine: Paleo, Gluten Free, Dairy Free, Vegan Option
Ingredients
- 1 1/4 cup blanched almond flour (140 grams)
- 1/4 cup tapioca flour or arrowroot (30 grams)
- 1 cup shredded coconut (60 grams)
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/4 cup unrefined coconut oil, solid but softened (57 grams)
- 1/4 cup maple sugar or coconut sugar (45 grams)*
- 1/4 cup smooth almond butter (60 grams)
- 1/4 cup pure maple syrup
- 1 egg or “flax egg” for vegan*
- 1/2 teaspoon pure vanilla extract
- 1 cup dark chocolate chips
- 1/2 teaspoon coconut oil (refined or unrefined)
Instructions
- Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
- Combine the almond flour, tapioca, coconut flakes, baking soda and salt in a mixing bowl.
- In a separate large bowl, using an electric mixer, cream together the coconut oil and maple sugar until smooth, no lumps of coconut oil.
- Add the nut butter, maple syrup, egg, vanilla and beat until very smooth.
- Mix the dry ingredients into the wet until well combined and a sticky dough forms.
- Use a medium cookie scoop or a tablespoon and roll together about 1 1/2 tablespoons of dough. Place them on your parchment lined baking sheet 2 inches apart.
- Bake 13-15 mins until set and turning light brown. Less brown will give you a chewier cookie, browner a little crispier.
- Remove from oven and allow them to cool 5-10 minutes on the baking sheet (they’ll be quite soft), then transfer using a spatula to wire racks to cool completely.
- While your cookies are cooling, melt the chocolate chips with coconut oil in a small sauté pan over the stove or in a wide microwave-safe bowl. If using a microwave, heat in 30 second intervals, or until smooth. Stir well.
- Dip the bottom of the cookies into the melted chocolate. Pick up with a fork and use the side of the pan to scrape off excess chocolate. Alternately you can spread the melted chocolate onto the back of each cookie with a butter knife.
- Immediately place the cookies on a parchment-lined baking sheet, chocolate side down, and let sit.
- Drizzle additional chocolate over the cooled cookies, and allow them to sit another 20 minutes so the chocolate can set. To speed up the process, you can chill the cookies in the refrigerator until the chocolate hardens.
- Cookies are best stored at room temperature, loosely covered for the first day. After a day or so, store them in an airtight container at room temp or in the fridge. Enjoy!
Equipment
Notes
For flax egg, mix 1 Tablespoon ground flax seed with 2.5 Tablespoons water, let sit 15 minutes
Coconut sugar is easier to find and will taste great, but it will make the cookies a little darker than pictured.
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