Gluten free coconut almond cookies

gluten free coconut almond cookies

Coconut, almond, chocolate…what could be better? These cookies are amazing.

Remember eating almond joy bars as a kid (or maybe an adult). They were my favorite. I crave the taste of almond, coconut, and chocolate. So I was thrilled to discover these gluten free coconut almond cookies. They give me all the taste I crave, plus because they are low in sugar and high in almond and coconut, they give me a huge energy boost.

I make a lot of raw dessert recipes. The reason is because they are so healthy (not low-calorie, but healthy). This gluten free coconut almond cookies recipe is a great example. There is very little sugar in them, but they pack a huge energetic punch because of the protein in the almonds. And the coconut provides healthy fat, which we all need. The chocolate, well, isn’t everything better with chocolate? I have found that when I have a sweet treat that doesn’t have any refined sugar in it, I don’t overeat. One is enough. How great is that?

These are my current favorite afternoon snack. Just one can get me through that 3:00 lull. Store them in the freezer and they’ll last weeks.

a perfect snack: raw, gluten free coconut almond cookies.

a perfect snack: raw, gluten free coconut almond cookies.

Recipe: Raw, gluten free coconut almond cookies

Summary: a low sugar, high protein snack to satisfy your cravings for sweets


  • 1 cup almond flour
  • 1 cup shredded unsweetened coconut
  • 2 Tbs chia seeds
  • 1 tsp cinnamon
  • 1 tsp vanilla extract or powder
  • 1 cup pitted dates, chopped
  • heaping 1/2 cup almond butter (plus more if needed)
  • 2 ounces cacao beans, roughly chopped
  • 1/2 tsp sea salt


  1. In a food processor with your S blade, mix the almond flour cinnamon, dates, almond butter, cacao, chia seeds, coconut, and sea salt. Pulse until the batter is generally uniform in color and texture. The mixture should stick together when pressed between your fingers. If it seems dry, add another tablespoon of almond butter.
  2. Roll dough into tablespoon size balls. Shape however your want; I like the date-shape, although sometimes I press them into more of a cookie shape.
  3. Cover and keep chilled in the fridge or freezer.

Quick notes

If your dates are at all hard, soak them for about 15 minutes before processing. Be sure to use enough almond butter. If you don’t have enough, these will be VERY dry (as I learned the first time I made them).

Preparation time: 20 minute(s)

Diet type: Vegan

Diet tags: High protein

Number of servings (yield): 16 to 20, depending on how large you make them

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