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Golden baked cookies with one broken in half to show a soft centre

Almond and Coconut Flour Cookies

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Published in: CBD Recipes

These soft cookies use almond and coconut flour. So, let’s get baking!

Flavour and texture

When you think of cookies, what comes to mind? Probably the smell that fills your kitchen when you bake them.

Sweetness

Monk fruit sweetener and optional honey or maple syrup sweeten the dough. You can use a little more or less sweetener to suit your taste.

Texture

Almond and coconut flour give a soft centre with a crisp edge.

Easy to make and adapt

Making these cookies is straightforward. The ingredients are easy to find in most supermarkets or online, and with a few swaps you can adapt the recipe to suit your diet.

Ingredient swaps

You can replace the butter with coconut oil, the egg with a flax egg, or the monk fruit with another sweetener to suit your diet.

Customise the flavours

The base recipe works on its own, but you can also add mix-ins such as dark chocolate chips, chopped nuts or dried fruit.

Stack of cookies topped with chocolate pieces on a blue plate

How to make almond and coconut flour cookies

Here’s how to make them.

Ingredients:

  • 1 ½ cups (145g) almond flour
  • 1 ½ cups (170g) coconut flour
  • ¼ cup (50g) monk fruit sweetener (or your preferred sweetener)
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1 tablespoon (15g) melted butter (or coconut oil)
  • 1 egg (or a flax egg)
  • 2 tablespoons (30ml) honey or maple syrup (optional)

Directions:

  1. Preheat the oven to 175°C (350°F) and line a baking tray with baking parchment.
  2. In a large bowl, whisk together the almond flour, coconut flour, monk fruit sweetener and baking powder.
  3. In a separate bowl, mix the butter, egg and vanilla extract. Add the wet ingredients to the dry ingredients and stir until a dough forms.
  4. Roll the dough into small balls and place them on the prepared baking tray.
  5. Flatten the dough balls with the back of a spoon and bake for about 10–12 minutes, or until golden brown.
  6. Let the cookies cool on a wire rack before serving.
Baked cookies with chocolate pieces on a parchment-lined baking tray

A note on CBD oil

This recipe doesn’t use CBD oil. If you take a CBD oil, follow the directions on its own label, and don’t convert drops into millilitres. If anything on the label is unclear, contact us before use.

The Food Standards Agency advises healthy adults to limit CBD consumption to no more than 10mg a day.

Count all the CBD you have that day, from every product.

CBD isn’t suitable for under-18s, or if you’re pregnant, breastfeeding or trying to conceive. If you take any medication, don’t use CBD unless a doctor has advised it. The FSA’s CBD safety advice explains who should avoid CBD.

CBD food products in the UK must meet the Food Standards Agency’s novel food rules. Read more in our CBD law in the UK guide.

Our oils and their product details are in our CBD oil range.

Storing your cookies

Keep the cookies in an airtight tin at room temperature. More CBD guides

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