Coconut Almond Cookies

Coconut Almond Cookies,

Coconut Almond Cookies

Gluten-Free Grain-Free, Vegan, Paleo

I don't know about you, but I love a cookie that is crispy on the outside, yet soft and chewy in the centre. And, although its a treat, it still can't be loaded full of sugar and/or fat because I work too hard to let my sweet tooth undermine my health! These delightful little morsels are gluten-free, grain-free, vegan and paleo. Don't stop reading though! Because these cookies are ALSO super delicious! So much so that even my husband - who likes full grain, full meat and full fat - GOBBLES them down! One more added benefit is that they are ready in just 25 minutes, so you don't have to spend a lot of time in the kitchen!



  • ¾ cup almond flour
  • 1 cup unsweetened desiccated coconut
  • 1 flax egg (use regular egg if not vegan; see note below for flax egg)
  • 4 Tbsp extra virgin coconut oil at room temp (NOT melted, just soft)
  • 4 Tbsp maple syrup or coconut sugar (or use honey, if not vegan)
  • 1 tsp cinnamon
  • 1 pinch each ground nutmeg and ginger


  • 1 tsp. extra virgin olive oil
  • ¼ cup dark chocolate (70% or higher)
  • 3 tsp unsweetened desiccated coconut or sliced almonds


  1. Preheat oven to 355 degrees. Line cookie sheet with parchment and set aside.
  2. Add all cookie ingredients to a food processor (yes, you must use one to blend the ingredients – it doesn’t work well without one); process on medium speed until well combined.
  3. Form dough into ball and place in fridge for 15-20 minutes
  4. Grease hands with bit of coconut oil and form 8 small cookie balls; place on lined sheet.
  5. Press ball down til approx.. 1 cm thick.
  6. Bake for 12 minutes or until sides are golden brown.
  7. Cool on the baking sheet for 20 minutes; transfer to wire rack to fully cool.
  8. Make topping mixture by melting dark chocolate and coconut oil in microwave in 30 second bursts, stirring well each time.
  9. Decorate by dipping half of each cookie in the topping mixture; garnish with sliced almonds or desiccated coconut; dry again on cooling rack and then store up to 5 days in a cookie jar (IF they last that long!)