One of the most requested cookies from Bake It Healthy, these sweet treats combine both ground almonds and coconut for an ultra chewy base. Tahini is a terrific source of calcium, yet the flavor isn’t prominent here.
Gluten free or gluten free option
Nut free or nut-free option
Soy free or soy free option
Total Timeunder 1 hour
Taste and Texturechewy, crunchy, nutty, sweet
Type of Dishcookie, dessert
- ¾ cup (135 g) natural raw almonds, with skin
- 2 tbsp (15 g) finely ground flax seeds
- 1/8 tsp (.5 ml) fine sea salt
- 2 cups (135 g) shredded unsweetened coconut
- ¼ cup (60 ml) pure maple syrup
- ¼ cup (60 ml) light agave nectar
- ¼ cup (60 ml) tahini (sesame paste)
- 1 tsp (5 ml) pure vanilla extract
- ½ tsp (2.5 ml) coconut extract (optional)
Preheat oven to 350F (180C). Line 2 cookie sheets with parchment paper, or spray with nonstick spray.
In the bowl of a food processor, whir the almonds, flax and salt together until they resemble a coarse meal, about the texture of cornmeal. The mixture should be very finely ground, without any identifiable pieces of almond visible. Add the coconut and pulse once or twice to combine.
Pour the maple syrup, agave nectar, tahini, vanilla and coconut extract over the dry ingredients. Process again until everything is incorporated and the mixture forms a sticky ball (you may need to stop and scrape down the sides of the processor bowl once or twice). Stop as soon as the mixture holds together to avoid grinding the coconut too fine.
Using a small ice cream scoop or tablespoon (15 ml), drop small mounds of the mixture onto the cookie sheets about 1 inch (2.5 cm) apart. Wet your palms (or use a silicon spatula) and flatten the cookies slightly.
Bake in preheated oven 10-12 minutes, rotating sheets about halfway through, until the cookies are deep golden brown on top. Cool completely before removing to a cooling rack (the cookies will firm up as they cool). May be frozen.
2009 Ricki Heller