Chewy Coconut Almond Butter Cookies

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.

The recipe, as written, makes just 12 cookies, perfect any small families, people living alone, or anyone who simply doesn’t want the temptation of having dozens of cookies lying around.

How Many Calories and WW Points in this Coconut Almond Cookie Recipe?

According to my calculations, each cookie has about 95 calories.

To see your WW Points for this recipe and track it in the WW app or site, Click here!

Cookie Ingredients

1-½ teaspoons ground flaxseed
4-½ teaspoons water
½ cup almond butter
1 tablespoon Truvia Baking Blend
2 tablespoons Truvia Brown Sugar Blend
½ teaspoon coconut extract
¼ teaspoon baking soda
½ cup quick cooking rolled 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 with parchment paper and set aside. Alternatively, use an ungreased sheet pan.

Step 3: Prepare the “flax egg” by stirring together 1-½ teaspoons ground flaxseed with 4-½ teaspoons water in a small bowl.

Step 4: In a medium bowl, add the almond butter, Truvia Baking Blend, Truvia Brown Sugar Blend, 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 ½ 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 ½ egg, I substituted 1-½ teaspoons ground flaxseed combined with 4-½ 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.

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Recipe source: Eat What You Love Everyday by Marlene Koch

*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan’s ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

If you like these Coconut Almond Cookies, you might also like

Chewy Coconut Drop Cookies
Wheaties Coconut Cookies
Flourless Peanut Butter Cookies
Halo Top Peanutty Chocolate Chip Cookies

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