Coconut Almond Flour Cookies

Sweeten Valentine’s Day the feel-good way 💕 These coconut almond flour cookies are all-natural, gluten-free, and made with ingredients that love you back. Lightly sweet, deeply satisfying, and perfect for anyone supporting inflammation balance or immune health—because dessert can be both delicious and nourishing. Baked with love, always 🤍

Ingredients

2 ½ cups of Coconut Almond Flour

¼ cup Greek yogurt

1/3 cup Monk fruit or your choice of sweetener

1 tsp of Baking Powder

1 tsp of Pure Vanilla Extract

Dash (1/8^th tsp) of salt

Chocolate Dip

½ cup of Lily’s Chocolate Chips (I like dark chocolate)

2 tsp of Coconut oil

3 Tbsp Pecan (chopped)

Directions

1.      Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.

2.      Mixer your yogurt and sugar, until fluffy and light in color.

3.      Mix in your vanilla.

4.      Mix your almond flour, baking powder, and salter in a separate bowl.

5.      Combine your wet ingredients to your dry. Mix well.

6.      Refrigerate your dough for 30 minutes, covered.

7.      While being refrigerated, pick some fun cookie cutters. I’m choosing Valentine hearts.

8.      Roll your dough to about 1/3 inch thick. Press your cookie cutter in your dough and place on your baking sheet.

9.      Bake about 12-15 minutes, until the edges ae golden. Let cool completely on the sheet before handling (cookies will harden as they cool).

Chocolate Dip

1.      Allow cookies to cool and harden completely before dipping.  I like chocolate. Line a small baking sheet with parchment paper.

2.      Mel your sugar-free chocolate and coconut oil in microwave every 15 seconds until smooth. Once melted, dip the cookies halfway into the chocolate and place onto the lined sheet. Immediately sprinkle with chopped nuts before the chocolate sets.

3.      Chill in refrigerator before handling, until the chocolate is firm.

Enjoy!