coconut almond cookies with a hint of chocolate (gluten free)


Ever had the experience of breaking open a fresh coconut, only to find it rotten? It happens to me every once in a while. Thankfully, there is frozen coconut which works just as well, not in all recipes, but at least some.

Here’s one, a very simple recipe to make delicious, soft cookies.

Preparation time: 15 minutes to prep dough, 16 minutes to bake. Makes 20-24 cookoies


shredded coconut- 1 cup

almond flour/meal- 1 cup

Ragi (finger millet)  flour- 1/2 cup

cocoa powder- 2 tbsp.

dark brown sugar- 4 tbsp.

melted butter- 1/2 cup



* Preheat oven to 350 °F.

* Mix all ingredients together in a bowl.


* Shape into small balls with hand and flatten onto a parchment-lined baking sheet.

* Bake for 16 minutes and cool on a wire rack.

* Store in an air-tight container.

Simple as that!

8 responses to “coconut almond cookies with a hint of chocolate (gluten free)

    • Thanks for visiting and the comment, Priya!
      I have used coconut oil instead of butter in many cookie recipes and they work well. But I suggest using an oil that doesn’t have an overpowering smell. You may have to use a lesser quantity of coconut oil than the suggested butter amount to account for water content of butter.
      I’m not sure about the contents of powder-free sugar. Does it have aspartame? I would recommend using powdered raw sugar because brown sugar contains molasses. Raw sugar also would contain molasses. Maybe jaggery would be a good choice too.
      Let me know how it turns out!


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