Sunday, January 24, 2010

Vegan Almond Butter Coconut Bite Cookies

These bite sized cookies were created to be a little vegan weekend treat. Sometimes you just need a lil' somethin-somethin', ya know. So these will hit the spot without sugar or any bad feelings. I had some coconut flour on hand and wonder how well it would mix with some almond butter. Coconut flour is a great source of fiber and protein. It has 5 grams of dietary fiber in just 2 tablespoons. It is also full of organic protein, nutrients and is a useful gluten-free alternative flour. The only down fall to using this flour all the time is that it is a little bit more expensive than some of the other gluten-free flours. Yet, you do not need to use a lot of it in recipes, so you can make a pound of the flour last for quite a few recipes. So, if you haven't tried using coconut flour yet, you should. Also, if you are pursuing a grain-free diet along side the gluten-free diet, then this flour is the one for you to work with other than nut and bean flours.

These are cookies, but almost could be a base to a "protein-fiber" bar if you wanted to try and create a similar base. It probably would work pretty well with both the almond butter and coconut flour combo. Because of their thick consistency, I didn't know what I thought of these cookies right when they came out of the oven, but even after a few days, they held their moisture and were very chewy. So, they grew on me, and had to make sure to get a photo before I ate them all. If you make them about the size of a tablespoon you should be able to make about 2 dozen cookies, and each cookie should have around 5 grams of fiber, and something similar to that in protein content too. So, a cookie? Hm, maybe more like a health nugget. I hope you enjoy!

Vegan Almond Butter Coconut Bite Cookies
1/2-1 cup of non-dairy milk (I used So Delicious coconut milk beverage)
1 cup of raw almond butter with its natural oil
1 TB of chia or flax seed meal
1 ts. of baking powder
4 TB of maple syrup or agave nectar 
1/2 ts. of ground cinnamon
Mix the coconut flour, milk and almond butter together well with a spatula or your hands, and then mix in the cinnamon, baking powder and chocolate chips last. If it is a bit gooey, add a little dusting of more coconut flour, but not too much. Spoon out a tablespoon sized cookies on a parchment topped baking sheet. Bake at 350 degrees for 20 minutes. This recipe will make about 24 cookies. Make sure you let them cool for just a bit before moving from the pan. These are very enjoyable hot from the oven, or for days to come. Enjoy!


  1. Mine are very flat, the batter runny; can you guess why? I used almond milk instead of coconut, but I didn't think it'd be drastically different.

  2. My came out very flat, not raised like yours. The only thing I did different though is use almond milk- is this the reason?

  3. Eleanor- So sorry your cookies turned out more flat! Maybe it was the almond milk because it is more runny, or maybe it was your almond butter was more "runny" with natural oils. I adjusted the recipe to add a TB of flax or chia meal I think that will help and I also adjusted the milk to start with 1/2 cup and then add more if your batter needs it. I know sometimes with these kinds of ingredients and depending on your brand or date of the product it may turn out differently. Hope that helps! Keep trying to make GF cookies though- don't get too discouraged I am sure it was just a random thing. Much love- Stephanie