Chewy Coconut Almond Cookies Gluten Free Pressure Cooker Recipe
Soft and chewy gluten-free cookies made with almond flour and shredded coconut, full of nutty and sweet flavors, optionally drizzled with chocolate for an indulgent finish.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 ½ cups almond flour cookie base
- 1 cup unsweetened shredded coconut chewy twist
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup light brown sugar packed
- 2 large eggs
- ¼ cup plus 1 tablespoon coconut oil melted but not hot
- 1 ½ teaspoons pure vanilla extract
- ½ teaspoon almond extract
- ½ cup dark chocolate chips optional for drizzling
Instructions
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine almond flour, shredded coconut, baking powder, and salt. Whisk to mix well.
- In another bowl, stir together brown sugar, eggs, melted coconut oil, vanilla, and almond extract until smooth.
- Pour wet ingredients into dry and mix until you form a sticky dough.
- Scoop tablespoon-sized balls of dough, roll with hands, place on baking sheet and flatten gently.
- Bake for 10 to 12 minutes or until edges are golden brown.
- Cool cookies on baking sheet for 5 minutes, then transfer to wire rack to fully cool.
- Once cool, optionally drizzle with melted dark chocolate and let set.
Notes
Make ahead: Dough can be prepped in advance and chilled, or rolled and frozen for later baking. Store cookies in airtight containers for freshness. Optional chocolate drizzle adds a rich touch.