Coconut Pecan Cookies

Crunchy cookies filled with pecans. Mmm. For added flavor, use roasted pecans. Adapted from Gluten Free Goes Gourmet, by Vicky Pearl.
Coconut Pecan Cookies
  • Recipe serves:60-75 small cookies
  • Preparation time10 minutes
  • Cooking time10 minutes


5 1/2 cups blanched almond flour 
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
3/4 cup oil
1/2 cup granulated sugar 
1 1/2 cups unsweetened coconut
1/2 cup chopped pecans

Coconut Pecan Cookies

Wholesome Sweeteners, Gluten Free Organic Cane Sugar, 32 Oz (Case of 2)

Price: $12.95
Coconut Pecan Cookies

Blanche Gluten Free Almond Flour (25 Pound)

Price: $179.63
Coconut Pecan Cookies

US Chocolates - Gluten Free Nuts, Pecan Pieces, 30 Pound Box

Price: $262.50


  • Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • In a medium sized bowl, mix together almond flour, salt and baking soda. Set aside.
  • In the bowl of an electric mixer, beat eggs until light and fluffy. Pour oil in a thin, steady stream. Gently fold in sugar.
  • Add half of the flour mixture into the wet batter, mixing until well combined. Add remaining half of dry ingredients into wet, and mix well.
  • Stir coconut and pecans into batter and mix until well-incorporated. The mixture should be a bit firm.
  • Wet hands and form small balls (the size of a Super Ball). Place on prepared baking sheet and flatten slightly.
  • Bake for 9-10 minutes until lightly golden. Remove pan to rack to cool completely.
Freezes well