Breakfast/ Breads & Baked Goods/ Sweets

Flaky Sea Salt Coconut Almond Cookies

Flaky Sea Salt Coconut Almond Cookies

Print Recipe
Serves: 15 Cooking Time: 1 hr


  • Pulp from 1 cup of almonds used for making Almond Milk ( see Note if you didn't just whip up a fresh batch of dairy free milk)
  • 1/4 cup organic tapioca flour
  • 1/4 cup organic light brown sugar
  • 1 tsp organic vanilla extract
  • dash salt
  • 1 1/2 tbsp organic coconut oil
  • 1 egg
  • 12-15 cardamon pod seeds, cut open and seeds removed
  • 2 tsp organic rose water
  • 1 tsp baking soda
  • Flaky Lemon Flavored Sea Salt ( optional)



Preheat oven to 350 F.


In a large micing bowl, place the almond pulp straight from the cheese cloth or nut bag into the mixing bowl and add all ingredients except the flaky sea salt.


Use a hand held blender to mix on high for 3-4 minutes, until the coconut oil is dispersed throughout the batter.


Line a baking sheet with parchment paper, and using a melon ball scooper or large spoon, ball out the dough into 15 rounds spacing it 2 inches apart. Use a fork to flatten in a cross patten ( for example, place the fork North to South and then West to East) for cross hatch pattern on the cookies. Sprinkle on flaky sea salt if using with your fingers and bake for 30 minutes.


Shut oven and let the cookies cool down in the oven for 20 minutes before removing.


Didn't happen to make almond milk but still salivating over these cookies? Replace the almond pulp with almond meal and 2 tbsp of dairy free milk.

So you have made yourself a batch of homemade rich and creamy Almond Milk and now have all the almond pulp left over. Clearly the only choice here is to whip up a super easy and healthy batch of cookies that also happen to be gluten free. You can easily adapt the recipe and make it completely vegan by replacing one ingredient, the egg with 1 tbsp of ground flaxseed meal and 2 tbsp of water. Pumped full of flavor from cardamon, rose water, cinnamon, every bite offers something different. The smooth texture of the ground almonds meld with the rich coconut oil and caramelized brown sugar bits splatter throughout the cookie. Before baking they are topped with a lemon flavored flaky sea salt which can also be replaced with a smokey flavored or plain flaky sea salt to put all your tastebuds at work. Both crunchy and smooth, salty and sweet, rich and healthy, this is all about juxtapositions. Serving suggestions are alongside your favorite tea or coffee, or warmed up and topped with a homemade ice cream, for example Toasty’s Pumpkin Nice Cream.

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