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Gluten-Free Strawberry Coconut Cookies

Adapted from Sarcastic Cooking
Total Time 20 minutes

Ingredients

  • 1 cup almond flour meal, firmly packed
  • ¾ cup coconut flour firmly packed
  • ½ cup unsweetened finely shredded coconut
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1/2 teaspoon ground ginger
  • Zest of 1 lime
  • ½ cup melted coconut oil
  • 1/3 cup organic maple syrup
  • ¾ cup diced fresh strawberries

Instructions

  • Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper.
  • Whisk together the almond meal, coconut flour, coconut, baking soda, salt, ginger and zest in a medium mixing bowl.
  • Pour the coconut oil and maple syrup into the bowl with the flour mixture. Mix using a spatula until just about combined. Fold in the strawberries.
  • Roll a tablespoon of dough into a ball and then place on to the baking sheet. Repeat with the remaining dough. Bake the cookies until lightly browned on top, about 10 minutes. Cool on the baking sheet until firm.