Happy holidays! Christmas is my favorite time of year. Very rarely do I cook savory foods at Christmas time. My mom handles savory dishes while I bake until my soul is content. 

I thought I would share a few of the desserts that would be on my table this year, so the next 4 blog posts will be Christmas-themed desserts that are healthier than their wheat counterparts. 

Today we’ve got a toasted coconut cookie that is absolutely delicious. 

These toasted coconut cookies are loaded with a double dose of coconut. They are made with toasted coconut and coconut flour. They are firm, chewy, and especially delicious due to a secret ingredient: cinnamon. 

Tips For Making Gluten-Free Toasted Coconut Cookies 

I chose to use stevia as a sweetener. However, you can use another sugar-free granular sweetener such as Swerve or coconut sugar.

Beat the stevia and butter for 30 seconds. Unfortunately, I took my eye off the mixture for a minute and came back to find the butter had been overmixed.

You will see what I mean in the video down below. Stevia dissolves very quickly, so mix it for 30 seconds. 

If you lead a low-carb lifestyle, almond flour can be substituted for brown rice flour, cassava flour, and tapioca starch. Instead of adding 3/4 cup brown rice flour, 1/4 cup cassava flour, 1/2 cup coconut flour, and 1 teaspoon tapioca starch, you would add 1 1/4 cups almond flour, 1/4 cup coconut flour, and omit the tapioca starch.