For Halloween we are all looking for fun recipes for kids to make. But it is not because it is Halloween that we have to eat treats loaded with bad stuff. That is why I made those coconut almond cookies loaded with wholesome natural ingredients. I t is not that I am against candies – on the contrary my parents own an organic candy factory and I always had candies were I was young. But lately I saw so much cheap quality Halloween treats in the supermarket that I can not buy them. So I decided to develop my own Halloween cookies recipe that will be fun for kids to make, low cost, nutritious and allergy friendly. I really wanted a recipe that taste great and suitable for everyone.
Those almond coconut cookies are mainly made with dessicated coconut and almond meal flavoured with lots of spices ginger, cinnamon and nutmeg. The texture is soft in the middle and crusty on the outside.
How I decorated those Coconut Almond Cookies?
I recommend to make some homemade sugar free chocolate recipe here or to use melted dark chocolate > 70%. Simply dip half of the cookie into the melted chocolate and then dip into dessicated coconut or sliced almonds on top. Let dry on a cookie rack. Update on 10/12/2015: I also used unsweetened carob buttons to dip the cookies.
WATCH THE COCONUT ALMOND COOKIES RECIPE VIDEO
Healthy Coconut Almond Cookies with a crispy outside and soft center. Gluten free, grain free, paleo with no refined sugar (honey). Ready in 15 minutes.
- 1 cup unsweetened desiccated coconut
- 3/4 cup almond meal
- 1 flax egg or egg
- 4 tablespoons extra virgin coconut oil at room temperature, soft not melted or soft butter
- 4 tablespoons rice malt syrup or honey or maple syrup or 1/4 cup coconut sugar
- 1 teaspoon ground cinnamon - optional
- 1 pinch ground nutmeg - optional
- 1 pinch ground ginger - optional
Preheat oven to 180C (360F). Lay a cookie sheet with baking paper. Set aside.
In a food processor, with the S blade attchement, add all the cookie ingredients.
Process on medium speed until all the ingredient comes together crumble. Transfer the dough into a bowl, form a ball with your hands and refrigerate 15-20 minutes.
Grease your hands with a tiny amount of coconut oil and form 4 large cookie balls or 8 small cookie balls - as you like, gently rolling the cookie dough between your hands to form balls.
Place the balls on the baking tray covered with baking paper.
Press each balls with your fingers to form thick flat round cookie - about 1 cm thickness.
Bake at 180 C (360 F) for 12 minutes or until the sides are golden brown.
Cool down on the cookie sheet for 20 minutes, they will harden slightly when cooling down.
Transfer onto a cookie rack to fully cool down then decorate.
Melt the dark chocolate and coconut in the microwave. Process by 30 seconds burst, giving a good stir each time to avoid the chocolate to burn.
Dip half of the cookie into the melted chocolate then dip into desiccated coconut or sliced almonds. Dry on a cooking rack. Place the rack few minutes in the fridge to set the chocolate shell quickly.
Store up to 5 days in a cookie jar.
Dark chocolate: I used about 1 square of 5 g for 2 cookies - I used 90% cocoa chocolate but any dark chocolate >70 % cocoa are great healthier options. You can also use melted carob button.
Vegan option: use a flax seed egg instead of regular egg. Simply combine 1 tablespoon of ground flax seed into 2 tablespoons of water. Give a good stir and set aside for 10 minutes until it forms a jelly like texture. Use as an egg in this recipe. See recipe video in the post for more details.