Toasted Coconut Crinkle Cookies

Jasmine Schmalhaus - The Upside Blog |

by | Updated: December 3rd, 2016

“You put the lime in the coconut and drink it all up.” Or, you could put the coconut in the cookies and bake them all up. With much more than a sprinkling of coconut flakes, this recipe is sure to lift your spirits. From coconut flour to coconut-flavored stevia, you’ll use nearly every coconut-based ingredient imaginable. These are oh-so-soft and chewy that you’ll instantly forget how to sing. Just eat.

Coconut Flour Cookies with Toasted Coconut Topping


1 ½ cups almond flour
1/3 cup coconut flour
¾ cup coconut sugar
¼ cup coconut nectar
10 drops coconut liquid stevia
½ cup unsweetened shredded coconut, plus some for topping
1/3 cup melted coconut oil
1 tsp. melted ghee (clarified butter)
½ tsp. baking soda
1 egg


  1. Preheat oven to 350 degrees F and coat a baking sheet with non-stick cooking spray.
  2. In a large bowl, combine all ingredients until well-combined.
  3. Roll batter into balls, and then coat balls with extra shredded coconut.
  4. Place cookie dough balls on prepared baking sheet, flatten and about 12 minutes.
  5. Your coconut cookies should be toasted on top and chewy on the inside. Enjoy!