If you’re a fan of peanut butter cookies, I think you’ll quickly fall in love with these soft and chewy Almond Coconut Butter Cookies. They are gluten-free, dairy-free and egg-free. And mix in minutes.
The recipe as written only makes 12 cookies, perfect for small families, people living alone, or anyone who just doesn’t want the temptation of having dozens of cookies lying around.
Freshly Baked Almond Butter Coconut Cookies
How many calories and WW points in this Coconut Almond Cookies recipe?
According to my calculations, each cookie contains about 95 calories.
To see your WW Points for this recipe and follow it in the WW app or site, Click here!
Cookie Ingredients
- 1-½ teaspoons ground flax seeds
- 4-½ teaspoons of water
- ½ cup almond butter
- 1 tablespoon of Truvia Baking Blend
- 2 tablespoons Truvia brown sugar mix
- ½ teaspoon coconut extract
- ¼ teaspoon baking soda
- ½ cup quick cooking rolled oats
How to Make Chewy Almond Butter Coconut Cookies Step by Step
Step 1: Gather and prepare all the ingredients.
Ready to bake cookies
2nd step: Preheat the oven to 350F degrees. Line a baking sheet (affiliate link) with parchment paper and set aside. Alternatively, use an ungreased baking sheet.
Step 3: Prepare the “flax egg” by mixing 1-½ teaspoons of ground flax seeds with 4-½ teaspoons of water in a small bowl (affiliate link).
Step 4: In a medium bowl, add almond butter, Truvia Baking Blend (affiliate link)Truvia Brown Sugar Blend (affiliate link), flax egg, coconut extract and baking soda until well combined. Stir in rolled oats.
Mix the batter and stir in the oatmeal
Step 5: Roll tablespoonfuls of dough into balls and place on the prepared baking sheet. Gently flatten the balls with a fork or the bottom of a glass.
Place rolled cookie dough on prepared baking sheet (affiliate link) and flatten with a fork
Step 6: Bake for 7 to 9 minutes, or until cookies are set and golden.
Bake for about 7 to 9 minutes, until the cookies are cooked through and golden brown
Step 7: Let the cookies cool for 5 minutes on a baking sheet before removing them to a wire rack to cool completely.
Cool the cookies completely on a wire rack
Step 8: Store leftover cookies in an airtight container.
Soft and Chewy Almond Coconut Butter Cookies
recipe notes
The original recipe calls for ½ large beaten egg (or 2 tablespoons of egg substitute). Because I wanted to keep these cookies egg-free, I decided to replace them with a “flax egg”.
When baking cookies, 1 large egg can be replaced with 1 tablespoon of ground flax seeds and 3 tablespoons of water. And because this recipe only makes 12 cookies and calls for ½ egg, I substituted 1-½ tsp ground flax seeds combined with 4-½ tsp water.
Optional mixes: shredded coconut, mini chocolate chips, peanut butter baking chips, chopped raisins, etc.
Remember to adjust your WW points accordingly when making ingredient substitutions.
Serving tips
These soft and chewy cookies can be enjoyed on their own or with a scoop of banana “nice cream”. Is there anything better than peanut butter and banana? Or in this case, almond butter, coconut and banana??
I-Ingredient Low Calorie Banana Ice Cream
Ways to use leftovers
Because these low calorie cookies are low in sugar, I think they can also be enjoyed for breakfast. Try crumble a cookie over Greek yogurt with fresh berries, a great alternative if you’re running out of granola.
Store leftover cookies in an airtight container.
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Almond Coconut Butter Cookies
Mixing up in minutes, these little coconut and almond cookies instantly became a family-favorite alternative to peanut butter cookies.
Servings (adjustable): 12
calories: 95
Instructions
-
Preheat the oven to 350F degrees. Line a baking sheet with parchment paper and set aside. Alternatively, use an ungreased baking sheet.
-
Prepare the “flax egg” by mixing 1-½ teaspoons of ground flax seeds with 4-½ teaspoons of water in a small bowl.
-
In a medium bowl, add almond butter, Truvia Baking Blend, Truvia Brown Sugar Blend, flax egg, coconut extract, and baking soda until well combined. Stir in rolled oats.
-
Roll tablespoonfuls of dough into balls and place on the prepared baking sheet. Gently flatten the balls with a fork or the bottom of a glass.
-
Bake for 7 to 9 minutes, or until cookies are set and golden.
-
Let the cookies cool for 5 minutes on a baking sheet before removing them to a wire rack to cool completely.
-
Store leftover cookies in an airtight container.
recipe notes
When baking cookies, 1 large egg can be replaced with 1 tablespoon of ground flax seeds and 3 tablespoons of water. And because this recipe only makes 12 cookies and calls for ½ egg, I substituted 1-½ tsp ground flax seeds combined with 4-½ tsp water.
Optional mixes: shredded coconut, mini chocolate chips, peanut butter baking chips, chopped raisins, etc.
Portion: 1 cookie
Click here to see your WW points for this recipe and track them in the WW app or site.
3 *PointsPlus (old plan)
Nutritional intakes
Almond Coconut Butter Cookies
Amount per serving (1 cookie)
calories 95
Calories from fat 54
% Daily Value*
Fat 6g9%
Carbohydrates 8 grams3%
1g fiber4%
Protein 3g6%
*Percent Daily Values are based on a 2000 calorie diet.
Origin of the recipe: Eat what you love every day (affiliate link) by Marlene Koch
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients, except optional items, are included in determining nutrient ratings. SmartPoints® values calculated WITHOUT ZeroPoint foods from each plan (Green Plan, Blue Plan, Purple Plan) using the WW Recipe Builder.
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