Coconut Almond Flour Crinkle Cookies

These crinkle cookies are soft, coconutty clouds of sweetness you can feel good about. 🥥🍪 My coconut almond flour crinkle cookies are made with simple, all-natural ingredients that keep every bite clean, delicious, and completely gluten-free. Crafted with  wholesome almond flour and naturally sweet coconut, my cookies skip artificial additives and focus on real ingredients your body recognizes. The result is a soft, lightly crisp crinkle cookie packed with rich coconut flavor and nourishing ingredients—proof that simple, clean baking can still taste absolutely indulgent.

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  2 cups coconut almond flour

• 1/4 cup tapioca flour

• 1 teaspoon baking powder

• 1/8 teaspoon fine sea salt

• 1/4 cup coconut oil

• 3/4 cup coconut sugar or sugar of your liking (Monk fruit)

• 1 large egg

• 1 teaspoon pure vanilla extract

• 1/2 cup unsweetened coconut shreds

For Rolling:

• 3/4 cup powdered monk fruit sweetener or your choice

Instructions

• In a mixing bowl, combine the coconut almond flour, tapioca flour, baking powder and salt. In a separate large mixing bowl using an electric hand mixer, cream together the coconut oil  with the coconut sugar until creamy, then beat in the egg and vanilla until creamy.

• Using a spoon, mix the wet mixture into the dry until a thick dough forms, then fold in the coconut.  Cover with plastic wrap and chill for 1 hour.

• Preheat your oven to 350 and line 2 cookie sheets with parchment paper. Place the powdered monk fruit or powder sugar of your choice in a shallow bowl. Use a tablespoon or portion scooper for the amount of dough you want (depending on your size) and roll it into a neat ball. Roll generously in the powdered sugar or sweetener, then place on the prepared baking sheet.

• Repeat the process to use up the dough, spacing cookies 2” apart on the baking sheet.

• Bake one batch at a time in the preheated oven for 16-18 minutes (my cookies are extra-large so depending on your size, watch your time). The cookies will not spread (“crinkle”) until the last 2 minutes or so. Cookies will be very soft when done.

• Remove from the oven and cook on the cookie sheet for 5-6 minutes or until you can easily transfer them to a cooling rack to fully cool.

• Cookies will be chewy on the inside when cooled. Store leftover cookies loosely covered at room temperature for up to 2 days or keep in a sealed container in the refrigerator to keep them longer. Enjoy!