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If you are peanut butter cookie fan, I think you are going to quickly fall in love with these soft and chewy Coconut Almond Butter Cookies. They are gluten-free, dairy-free and egg-free. And mix together in minutes.
When I’m craving something sweet but still want to keep things light and wholesome, these chewy coconut almond butter cookies hit the spot. They’re soft, nutty, and naturally sweetened—without any of the guilt. I love that this recipe makes just 12 cookies, so I get my treat without overdoing it. The combination of almond butter, oats, and a hint of coconut gives them the perfect chewy texture, while Truvia (affiliate link) keeps the sweetness just right. Plus, they’re super easy to make—no fancy ingredients, just simple, nourishing goodness!
How Many Calories and WW Points in Coconut Almond Butter Cookies?
According to my calculations, each cookie has about 95 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
Cookie Ingredients
- Ground flaxseed – I use flaxseed mixed with water instead of eggs, which keeps these cookies soft while adding fiber and omega-3s.
- Water – Just a little water turns the flaxseed into a gel, helping everything stick together.
- Almond butter – This adds creaminess and a rich, nutty flavor while giving the cookies a boost of healthy fats.
- Truvia Baking Blend – I love using this because it keeps the cookies sweet without all the sugar.
- Truvia Brown Sugar Blend – This gives them that deep, caramel-like sweetness I’d get from regular brown sugar, but with fewer calories.
- Coconut extract – A little goes a long way! It adds a tropical touch that makes these cookies extra special.
- Baking soda – Just a pinch helps them rise slightly and keeps them nice and chewy.
- Quick cooking rolled oats – Oats give these cookies a hearty texture and a boost of fiber, making them more satisfying. I feel that the texture is better with quick cooking oats than regular rolled oats. Give regular rolled oats a few pulses in a blender (affiliate link) or food processor (affiliate link) to turn them into quick oats.
How to Make Chewy Coconut Almond Butter Cookies, Step-by-Step
Step 1: Gather and prepare all ingredients.
Step 2: Preheat oven to 350F degrees. Line a baking sheet (affiliate link) with parchment paper and set aside. Alternatively, use an ungreased sheet pan.
Step 3: Prepare the “flax egg” by stirring together 1-1/2 teaspoons ground flaxseed with 4-1/2 teaspoons water in a small bowl (affiliate link).
Step 4: In a medium bowl, add the almond butter, Truvia Baking Blend (affiliate link), Truvia Brown Sugar Blend (affiliate link), flax egg, coconut extract and baking soda until thoroughly combined. Stir in the oats.
Step 5: Roll tablespoonfuls of dough into balls and place on prepared baking sheet. Carefully flatten balls with a fork or the bottom of a glass.
Step 6: Baked for 7 to 9 minutes, or until cookies are set and turn golden.
Step 7: Allow cookies to cool for 5 minutes on baking sheet before removing to a wire rack to cool completely.
Step 8: Store leftover cookies in an airtight container.
Recipe Notes
The original recipe calls for 1/2 large egg, beaten (or 2 tablespoons egg substitute). Because I wanted to keep these cookies egg-free, I decided to substitute a “flax egg” instead.
When baking cookies, 1 large egg can be replaced with 1 tablespoon ground flaxseed plus 3 tablespoons water. And because this recipe only makes 12 cookies and requires 1/2 egg, I substituted 1-1/2 teaspoons ground flaxseed combined with 4-1/2 teaspoons water.
Optional mix-ins: shredded coconut, mini chocolate chips, peanut butter baking chips, chopped raisins, etc.
Remember to adjust your WW Points accordingly when making any ingredient substitutions.
Serving Suggestions
These soft and chewy cookies can be enjoyed by themselves, or with a scoop of banana “nice cream.” Is there anything better than peanut butter and banana? Or in this case, almond butter, coconut and banana??
Ways to Use Leftovers
Because these low calorie cookies are low in sugar, I think they can also be enjoyed for breakfast. Try crumbling one cookie over some Greek yogurt with fresh berries—a nice alternative if you run out of granola.
Store any leftover cookies in an airtight container.
If you’ve made these chewy Coconut Almond Cookies, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Coconut Almond Butter Cookies
Equipment
Ingredients
- 1-1/2 teaspoons ground flaxseed (or flax meal)
- 4-1/2 teaspoons water
- 1/2 cup almond butter
- 1 tablespoon Truvia Baking Blend (affiliate link)
- 2 tablespoons Truvia Brown Sugar Blend (affiliate link)
- 1/2 teaspoon coconut extract
- 1/4 teaspoon baking soda
- 1/4 cup quick cooking rolled oats
Instructions
- Preheat oven to 350F degrees. Line a baking sheet with parchment paper and set aside. Alternatively, use an ungreased sheet pan.
- Prepare the "flax egg" by stirring together 1-1/2 teaspoons ground flaxseed with 4-1/2 teaspoons water in a small bowl (affiliate link).
- In a medium bowl, add the almond butter, Truvia (affiliate link) Baking Blend, Truvia Brown Sugar Blend, flax egg, coconut extract and baking soda until thoroughly combined. Stir in the oats.
- Roll tablespoonfuls of dough into balls and place on prepared baking sheet. Carefully flatten balls with a fork or the bottom of a glass.
- Baked for 7 to 9 minutes, or until cookies are set and turn golden.
- Allow cookies to cool for 5 minutes on baking sheet before removing to a wire rack to cool completely.
- Store leftover cookies in an airtight container.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) The original recipe calls for 1/2 large egg, beaten (or 2 tablespoons egg substitute). Because I wanted to keep these cookies egg-free, dairy-free and gluten-free, I decided to substitute a “flax egg” instead. When baking cookies, 1 large egg can be replaced with 1 tablespoon ground flaxseed plus 3 tablespoons water. And because this recipe only makes 12 cookies and requires 1/2 egg, I substituted 1-1/2 teaspoons ground flaxseed combined with 4-1/2 teaspoons water. Optional mix-ins: shredded coconut, mini chocolate chips, peanut butter baking chips, chopped raisins, etc.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Eat What You Love Everyday (affiliate link) by Marlene Koch
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