These coconut almond cookies are the ultimate party in your mouth, not to mention they are healthy!
Cookies are a staple snack for my husband. Making sure that he has healthy cookies that don’t spike his blood sugar but allow him to have his treats.
This post may contain affiliate links to Amazon or other programs. I do earn a small commission from the sales made through these links; however your price never changes.
Why We Love These Coconut Almond Cookies
So many times my husband has fallen prey to the cheap unhealthy cookies at the grocery store. Which makes these coconut almond cookies a blessing in our home. No longer does my husband grab a package of unhealthy cookies on a whim.
These cookies are great with a cup of coffee or tea, they store well and they taste great! I make at least one batch of cookies every week to restock our snack cabinet. Sometimes changing things up between these coconut almond cookies and my Best Chocolate Chip Cookie recipe that I shared last week.
Using Oat Fiber in Cookies
I use either the THM brand of oat fiber or the lifesource brand when I bake. These two brands are the best in my opinion and trust me I’ve used a lot of oat fiber in the last 3 years. Oat fiber is a budget friendly ingredient that you can purchase online from the Trim Healthy Mama store or from Amazon. Hopefully someday soon it will be available in major retailers, we just aren’t there quite yet.
What is Coconut Manna and Why Use It?
These cookies use coconut manna as part of the oil because it bumps up the benefits of natural coconut as well as adds coconut flavor.
Coconut Manna is basically ground up coconut. You can make it by grinding unsweetened coconut in your food processor (but it takes forever).
I personally, buy it from my health food store or when shopping on Amazon. This is the one I use.
If you don’t have or can’t find coconut manna you can replace it with butter or with coconut oil. If you use that replacement your cookies may spread more and be a bit crispier than if using the manna.
Stevia Sweetened Chocolate Chips
I’ve listed Lily’s Chocolate Chips in the recipe card for these coconut almond cookies because many mama’s don’t like to make their own plan friendly baking chips. However I do use this recipe for Stevia Sweetened Chocolate Chips often with this chocolate chip silicone mold.
Using smaller amounts of blanched almond flour in recipes like this helps to reduce their calorie load. If I were to use more almond flour you would end up with a really crunchy cookie as well as an extremely calorie dense cookie. While the cookies would be yummy, we don’t want to abuse calories in our Trim Healthy Mama Journey.
Some Other Kitchen Tools I Use
I love my commercial grade baking sheets. These baking sheets were handed down to me from my dad. I know that sounds kind of strange, but my mom suffered from dementia and short term memory loss due to a stroke, so my dad was the baker after he retired.
Ultimate Coconut Almond Cookie Recipe
- Serves: 15
- Serving size: 2 cookies
- Calories: 157
- Fat: 14g
- Carbohydrates: 6g
- Sodium: 93mg
- Fiber: 4g
- Protein: 6g
- Cholesterol: 45mg
- ¾ cup THM Oat Fiber
- 3 tablespoons THM Integral Collagen (optional)
- ½ cup almond flour
- ½ teaspoon baking soda
- ¼ teaspoon xanthan gum
- ¼ teaspoon THM Mineral Salt
- ½ cup Unsweetened Coconut Flakes
- ½ cup almonds (sliced)
- 1 cup Lily's Chocolate Chips (optional)
- ½ cup unsalted butter (softened)
- ¼ cup coconut manna
- ⅓ cup THM Super Sweet Blend
- ¼ teaspoon THM Pure Stevia Extract
- 1 teaspoon almond extract
- 2 large eggs
- In a small bowl combine Oat Fiber, collagen, almond flour, baking soda, xanthan gum, and mineral salt. Set aside.
- Using a medium mixing bowl cream butter, coconut manna and sweeteners. Add eggs 1 at a time beating between additions and add the extract. Incorporate dry ingredients into the wet.
- Stir in coconut flakes, almonds and chocolate chips if using.
- Form 1" ball of cookie dough and place on a parchment lined cookie sheet. Press cookies down to ¼" thickness (These cookies DO NOT spread during baking)
- Bake at 350 degrees for 8-10 minutes. transfer to a cooling rack and allow to cool before storing in an air tight container. Cookies will become firmer as they cool.