Crispy almond coconut cookies

Crispy almond coconut cookies with almond flour, desiccated coconut, maple syrup and dark chocolate – lightly crisp outside, soft inside and quick to bake.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 12 min
• Total time: 22 min
• Calories: 350 kcal per serving
• Protein: 7 g
• Fat: 25 g
• Carbs: 30 g

Ingredients

• 150 g almond flour
• 50 g desiccated coconut
• 1 organic egg
• 3 tbsp coconut oil
• 2 tbsp maple syrup
• 50 g dark chocolate (sweetened with dates)
• 1 pinch of vanilla

Method

You’ll need: oven · baking tray · grater

1. Stir the coconut oil with the maple syrup and vanilla until smooth. Add the egg and briefly mix everything into an even mixture.
2. Work in the almond flour and desiccated coconut until you have a mouldable dough. Briefly press the dough together with your hands so it binds evenly.
3. Shape the dough into small portions, roll them into balls and place them on a baking tray lined with baking paper. Flatten the balls slightly.
4. Bake the cookies at 170 °C (150 °C fan) for 10–12 min, until the edges are lightly golden brown. Then leave them to cool briefly on the tray so they firm up.
5. Gently melt the dark chocolate and dip the cooled cookies halfway into it. Leave to set on baking paper.
6. Serve the cookies on their own with coffee or tea – let them cool completely if you like them especially crisp.

Good to know

These cookies are simple, quick and just right when you want to bake something sweet without much effort. They smell warm straight from the oven, and the chocolate gives them a delicate finish.

Swaps

Maple syrup → date paste (usually a little more fibre); dark chocolate → cacao nibs (unsweetened, more cocoa); coconut oil → ghee (fuller flavour, heat-stable); egg → linseed egg (flax egg; a plant-based option with extra fibre, slightly softer binding)

Allergens

Contains egg and almonds; depending on the chocolate, there may be traces of milk, soya or other tree nuts. Generally suitable for children – for small children, offer suitable portions because of the size and sweetness; in pregnancy it's unproblematic with a fresh egg and hygienic preparation.

Dairy-free recipes