Almond Coconut Keto Cookies

One great thing about this particular postpartum experience is all the amazing support I have recieved. When I had my first daughter I got meals and felt completely loved on, but with number two, I guess the fellow Mama’s out there just know it’s that tiny bit harder, having to wrangle a toddler AS WELL as deal with the ins and outs of newborn life. Anyway, the nurturing meals and goodies have been flowing and a friend gifted me some delicious Coconut & Almond Keto Cookies (her name) and they were so yummy so I had to make them again!

In typical Nicky style I’ve adapted the recipe, but hope you like it too. Perfect dunked in a cuppa when you get a quiet moment x

Print Recipe

Almond Coconut Keto Cookies

Course

Baking

Servings

Ingredients

• 2 cups almond flour
• 1/2 cup desiccated coconut
• 3 Tbsp tapioca flour
• 2 tsp baking powder
• 1 pinch salt
• 1/4 cup stevia (if keto) or coconut sugar
• 1 tsp vanilla essence
• 1/4 cup coconut oil, melted (or avocado oil works here too)
• 3 Tbsp plant based milk (I used almond)

Course Baking Servings Ingredients 2 cups almond flour 1/2 cup desiccated coconut 3 Tbsp tapioca flour 2 tsp baking powder 1 pinch salt 1/4 cup stevia (if keto) or coconut sugar 1 tsp vanilla essence 1/4 cup coconut oil, melted (or avocado oil works here too) 3 Tbsp plant based milk (I used almond)

Instructions

1. Heat oven to 180 degrees and line a baking tray with baking paper.
2. Mix all dry ingredients together, then add wet ingredients and combine well.
3. Roll into 16 small balls and place on baking tray, flatten with your palm or a fork.
4. Cook for 18 minutes, or until lightly golden.