Gluten Free Almond Coconut Laceys


A simple and delicious cookie recipe that is healthy and just different enough to impress party and dinner guests.


INGREDIENTS

2 cups of sliced almonds, chopped 

3 Tbsp almond flour

1 tsp sea salt

1/2 cup coconut sugar

1/4 cup real butter

2 Tbsp agave syrup

2 Tbsp real coconut milk

1 tsp vanilla

Topping

1/4 cup of dark chocolate chips

2 Tbsp coconut milk


PREPARATION

* Chop the sliced almonds about 1/2 cup at a time.  They should still be in small pieces, so not too small

* Add the almond flour to a small bowl and add sea salt and coconut sugar to the almonds 

* Set dry ingredients aside

* Melt butter, agave syrup, and  coconut milk just until the mixture comes to a boil

* Remove from heat and allow to sit just for a few minutes

* Add dry ingredients to the butter mixture

* Allow to cool for about 30 minutes

* Spoon about a tablespoon of the mixture at a time onto parchment paper covered cookie sheet

* Mold mixture into small round sized shapes

* Be sure and leave at least 2 inches between cookies

* Cook at 300 degrees for 8 minutes

* Pull cookies out and gently press them down with a large spoon until they are flat

* Cook another 6-8 minutes, or until edges are just golden brown

* Allow cookies to cool on parchment paper long enough so that they can easily be loosened from the paper and slid onto a cooling rack

* Place chocolate chips and 1 Tbsp coconut milk into small ramekin and heat in the microwave for about 20 seconds

* Stir and then add small amounts of coconut milk and heat at 10 second increments until mixture is the consistency you desire 

* Drizzle cooled cookies with melted dark chocolate

* Refrigerate until they set and then enjoy!

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All photos by Allison David

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