These thin and crispy coconut almond cookies are a delicious low carb, grain-free treat. Perfect with morning coffee, afternoon tea or as dessert. This post is sponsored by Bob’s Red Mill.
Ask yourself this, my friends: why are Mother’s Day recipes and Mother’s Day posts always focused on brunch? Don’t get me wrong, I love breakfast and brunch food as much as the next person. But are we falling into a trap here? Are we setting a dangerous precedent? Are we relegating the celebration of motherhood to the early part of the day only? Does she get her hour or two of love and pancakes and then have to go right back into being Mum, cooking and cleaning and nurturing those around her? I suspect that this might be the case in some households and so I think maybe we need to shake it up a little. We need to branch out, think outside the box and make Mother’s Day a full day, from start to finish. Maybe even two days. Mother’s Weekend, starting Friday night at 6pm and going full tilt until Sunday at 9pm.
Okay, that might be a bit much (but a girl can dream, can’t she?). But let me tell you what Mum really wants. She wants to wake up a bit later than usual, well-rested, with no little critters waking her up for a glass of water in the middle of the night. She wants coffee at the ready and yeah, she wants her pancakes or waffles or other brunch item. But she might not want it in bed because that could be messy and you know who will be cleaning it up in the end. Then after she has had her fill, she wants the full day off. She wants to get her toes done, maybe get a massage, meet a friend for lunch, go shopping. She doesn’t want to have to worry about her kids or her spouse or her house. She just wants to chill. And then she wants a nice dinner, cooked by someone else and cleaned up by someone else. And then, of course, she wants dessert. A tasty treat whipped up by someone else. Bonus points if it was made by the kids. Now that is Mother’s DAY with a capital D.
So to celebrate your mum, my mum and all mums from the dawn of history, I created a sweet treat that fits any of the ways you want to make her day. You can serve these as a brunch treat (they are really good with morning coffee…yes, I know this from experience.), they are wonderful with afternoon tea, and they make a lovely sweet bite after dinner. And they are simple enough to be made by the kids, with perhaps some adult supervision for the young ones.
I’ve been wanting to make a lacy sort of cookie for a while now and Mother’s Day seemed like a great excuse to try. My first attempt was delicious, but they didn’t spread out the way I’d imagined and they were chewy rather than crisp. I had to play quite a bit with the amounts of Bob’s Red Mill shredded coconut and almond meal to get the texture I was aiming for. They do burn quickly so make sure you are baking them in the top third of the oven, and keep your eye on them while they bake. And do not try to take them off the pan while they are still warm. They won’t hold together at all until they are completely cool.
Thanks to Bob’s Red Mill for helping me celebrate Mother’s Day in style. All thoughts and opinions are my own.
Coconut Almond Crisps
Ingredients
- ¼ cup butter
- ⅓ cup Swerve Sweetener
- 2 teaspoon yacon syrup can sub blackstrap molasses
- ¼ teaspoon xanthan gum
- ¼ cup Bob's Red Mill almond meal
- 6 tablespoon Bob's Red Mill shredded coconut
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350F and line two baking sheets with parchment paper. Position oven rack in upper third of oven.
- In a medium saucepan over medium heat, combine butter, Swerve and yacon syrup. Cook, stirring frequently, until sweetener is dissolved and bubbles appear around the edges of the pan.
- Remove from heat and sprinkle with xanthan gum, whisking vigorously to combine. Stir in almond meal, shredded coconut and vanilla extract.
- Drop batter by the teaspoon onto prepared baking sheets, leaving about 4 inches between cookies. Using wet hands, press the cookies down to flatten slightly.
- Bake one sheet at a time in the upper third of oven for 8 to 12 minutes, until cookies are spread out and the edges are dark golden. Remove from oven and let cool completely on baking sheet. Do not try to remove them before they have cooled and crisped up.
Notes
Total fat: 6.12g
Calories from fat: 55
Cholesterol: 10mg
Carbohydrate: 1.69g
Total dietary fiber: 0.53g
Protein: 0.68g
Sugar alcohols (erythritol): 6.65 g
*A note about Yacon Syrup. As with many things, it is claimed that yacon is low glycemic and doesn’t raise blood sugar. I have only recently tried it out and only in very small doses so I cannot be sure of this for myself. However, it is a good alternative to cane sugar syrups like molasses. I promise to do some testing on myself in the near future!
Amy says
Sukrin Gold fibre syrup works in place of Yacon syrup, for a fraction of the carbs. Sub in Sukrin Gold for swerve and you’ve got a pretty damn good ANZAC biscuit taste-a-like.
HEIDI says
Sorry about the comment on an old post, but I recommend Whey Low Gold brown sugar instead of the yacon syrup…so much more reasonable in price, with an even lower glycemic load.
Veronica D McGee says
The mix tasted amazing, but it turned into a crumble, so I spread on a silicone sheet and broke into pieces after baking. It looked like a brittle. I will update my post later.
Dana says
I have maple extract. Could I sub that for the Yacon Syrup?
Carolyn says
No, I wouldn’t advise that, if you used the same amount, you’d have an overpowering maple flavor.
Wendy says
I have these in the oven now and can’t wait to try them! I couldn’t find the syrup that I needed st my grocery store so I used honey. I’m concerned that it added a lot of carbs to this cookie. The nutrition information was not on the label. Can we leave that out or is it too important of an ingredient? The dough itself was so sweet so for sure can leave another sweet item out. Thank you!
Carolyn says
Honey will add a carb or two per serving.
Linda says
Carolyn, do you think it would be ok to brown the butter for these?
Thanks as always.
Regards,
Linda
Carolyn says
Sure, you could try that.
Sarah says
Sorry I meant I used yakon syrup today. The ones on Facebook are with a sugar free (xylitol) syrup.
Sarah says
Hi Carolyn, I post a question on your Facebook page almost a week ago about baking these cookies (I added photos) but haven’t had a reply. Would you mind taking a look. Something isn’t right. I actually used Yacon syrup this time and they still look nothing like yours. Thanks
Carolyn says
I am on vacation and have spotty internet. Not sure where you posted your question but you can email me at alldayidreamaboutfood@gmail.com. If you just leave it on the visitor posts on FB it’s hard for me to see them.
Sarah says
Seriously, Carolyn HOW do you get yours so perfectly round?? Mine are great but not as pretty looking as yours. What is your secret, lol??? Thanks 🙂
Carolyn says
Hmmmm I wish I knew. They came out that way! A few were funny shaped, of course.
Esther R. says
Just nice and delicate to enjoy !! My grands made these.
Connie says
Hello! I made these one time before I had Swerve and used Sucralose instead. I also used almond flour instead of meal, and agave syrup. When mixing, it was way too wet so added more almond flour. They were a bit soft, but very good. This time I made with Swerve, everything else as before, and noticed that the mixture started getting hard very quickly in the pan and I struggled to get the last ones shaped at all. When I took them out of the oven, some of the butter had leached out of each cookie, so they were kind of sitting in a puddle. I’m waiting to see how they cool, but do you have any idea as to what happened? I did use xanthan in both attempts as well. Thanks!
Carolyn says
It should not be getting hard as you are shaping it. I really don’t know why it would do that. Sorry!
Barbara says
These are so very delicious! I used almond extract instead of vanilla and they are a.m.a.z.i.n.g.! Going to make them again today. Yep we ate all of them yesterday. Don’t judge me. 🙂
Debbi says
Thanks so much for the recipe!! These are delicious! I used sukrin fiber clear in place of the molasses and added 2 Tablespoons of coconut flour because my “dough” was a little wet after adding a full teaspoon of vanilla. The cookies turned out chewy after baking for about 6.5 minutes. Delicious!
Cynthia says
Any chance of leaving the coconut out or replacing it with something…less coconutty?
Carolyn says
Grind up some sliced almonds until they resemble coarse crumbs.
Keka martin says
Hi Carolyn, I,m from Chile and was wondering if I could substitute or omite the xumtum gum?
Carolyn says
I am not sure they will hold together well if you skip it but it’s worth a try. At the very least, you will have a delicious ice cream topping!
Sheila M Bassett says
I’ve made these 3 times and the taste is fantastic, however, I can never get them to spread. I go as fast as possible, but by the time I get them on the pan, they are already very hard and I can barely press them down with my hand. I put in the oven and they barely spread, but the butter seems to run out of the cookie. It’s like the almond flour didn’t absorb the butter at all. What can I do?
DEb G says
I made these yesterday and they were delicious but they were so crumbly even after cooling that they would not hold together at all so I used them for ice cream topping and were good that way too. Any ideas what I did wrong?
Carolyn says
Did you use Yacon or no? That can make a difference in the end.
DEb G says
I used molasses, would that make it crumbly?
Colleen says
Do you think I could substitute the Swerve with the Confectioners Swerve? It’s all I have on hand at the moment. Thanks…love your recipes!
Carolyn says
I really can’t say for sure.
Marina says
These looks so lovely!
Delia says
These look like almond lace cookies…the ones that you can sandwich with a little lit of melted chocolate in the center. I’m so trying these…..they look amazing!!!