Almond, Linseed and Coconut Oil Cookies (Wheat Free

Name: Almond, Linseed and Coconut Oil Cookies (Wheat Free)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ⅔ cups almond meal; ⅓ cup linseed sunflower seeds and almond mix; ½ cup icing sugar; ¼ cup wheat germ or ¼ cup oat flour; ¼ cup coconut oil; 2 egg whites; 1 teaspoon vanilla essence; 1 teaspoon almond extract; ½ teaspoon salt; 17 glace cherries (optional)

Servings: persons

1
Heat oven to 170degrees celsius and put some baking paper on a tray or two.
2
whisk the egg whites until they are very soft peaks.
3
put all the dry ingredients in a bowl.
4
Pour in coconut oil (make sure it is soft) and the remaining ingredients except for the cherries and mix very well.
5
Wet your hands and roll the mix into walnut sized balls and place on tray.
6
Press down with a fork.
7
If it sticks to the fork then fill a cup with water and dip the fork in the water between balls.
8
Lightly press a cherry into each cookie.
9
You can cut them in half.
10
Bake for about 20 mins or until the bottom is browning.

993

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 ⅔ cups almond meal, ⅓ cup linseed sunflower seeds and almond mix, ½ cup icing sugar, ¼ cup wheat germ or ¼ cup oat flour, and more.

Yes, Almond, Linseed and Coconut Oil Cookies (Wheat Free) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond, Linseed and Coconut Oil Cookies (Wheat Free)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions