Almond, Coconut, and Chocolate Cookies (Paleo Cookie Recipe)
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 18 cookies
A paleo cookie recipe that is so delicious, you will completely forget you're eating healthy. Almond, coconut, and chocolate cookies everyone will love. (adapted from Bob's Red Mill)
  • 3 c. almond flour (recommended: Bob's Red Mill)
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ¼ c. virgin coconut oil
  • ¼ c. maple syrup
  • 1 whole egg
  • 2 egg whites
  • 1 tsp. vanilla
  • 4 oz. unsweetened chocolate (recommended: Guittard)
  • ½ c. raw honey
  • ¼ c. almonds, chopped
  • ¼ c. coconut flakes
  1. Preheat the oven to 375ยบ.
  2. Combine the almond flour, baking soda, and salt in a medium bowl.
  3. Mix the coconut oil and maple syrup in a stand mixer fitted with the paddle attachment for 5 minutes (the mixture will look curdled). Add the egg, egg whites, and vanilla and mix for 2 minutes. Turn the mixer on low and gradually add the dry ingredients, then mix for 1 minute.
  4. Use a medium ice cream scoop or tablespoon to drop balls of dough onto a baking sheet (lined with parchment paper if not nonstick). Flatten with your fingers to be about ¼" thick.
  5. Bake cookies for 9 minutes, until set and golden. Let cool on the baking sheets for a couple minutes, then transfer cookies to a wire rack.
  6. Meanwhile, put the chocolate in a microwave-safe bowl (a porcelain ramekin works well) and microwave for one minute. Stir well then add the honey and microwave for another 20 seconds. Whisk to fully incorporate the chocolate and honey.
  7. Dip the cooled cookies into the chocolate and immediately sprinkle with the almonds and coconut. Let the cookies sit out at room temperature for several hours to allow the chocolate to harden.
  8. Store in an airtight container at room temperature or in the fridge or freezer.
Recipe by The Chronicles of Home at