These Easy Coconut Almond Drop Cookies are SOOOOO easy to make. I happened upon a recipe that looked both yummy and easily converted to SIBO specs so I thought I would give it a try. The original recipe called for the cookies to be formed and in honor of Valentine’s Day I thought I would make heart shaped cookies. To my chagrin, I forgot that I had given my sister my heart cookie cutter and was without a heart! So, of course I googled how to make your own cookie cutters, so I set out to work with foil, scissors, and tape. I ended up creating two beautiful heart shaped, homemade cookie cutters!
Next, I set about following my converted recipe and… wait for it… the cookie batter was much too runny and sticky to use any sort cookie cutter shape. Honey. Ooof! I often forget how quickly honey will turn a standard recipe into a sticky, gooey, good mess! So drop cookies here we come. And they worked perfectly. Not only that, but this is hands down the faster SIBO cookie/muffin/cracker recipe I have tried. While I was making the cookies, it even felt like I was making “normal” morsels of goodness and not something SIBO related. It was beautiful!
12 minutes after the cookies had been baking, I pulled them out of the oven with the delicious aroma of coconut and almond swirling around my kitchen. The cookies are perfectly sweet, delightfully flavorful and so soft.
These cookies are for REAL!
This recipe was converted from Celebrating Sweets’ Chewy Coconut Almond Cookies.
Easy Coconut Almond Drop Cookies
Ingredients
- 1 cup pecan pieces or halves
- 1 1/2 cups almond flour
- 1 cup shredded coconut (*reduced fat)
- 1 tsp baking powder (make sure it's SIBO safe)
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup honey
- 1/4 cup + 1 Tbs melted coconut oil
- 1 1/2 tsp pure vanilla extract
- 1/2 tsp pure almond extract
Instructions
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Preheat your oven to 375 degrees F.
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Place the pecan pieces into a food processor and pulse until the pecans turn into a flour.
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Add the remaining dry ingredients and pulse until mixed together.
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Add the wet ingredients.
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Pulse until a sticky, slightly runny dough begins to form.
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Using spoons, scoop the dough onto lined cookie sheets.
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Place in the heated oven and bake for 12-15 minutes or until golden brown.
Recipe Notes
Makes 24 medium-large cookies.
*I used reduced fat shredded coconut so as to keep the moisture content down.
