Almond Butter, Dark Chocolate & Coconut Cookies

I recently posted a gluten free almond butter cookie that was very tasty and Paleo friendly, but my husband thought it was too “airy”. He likes his cookies to have more texture and crunch, so I went back into the kitchen to try once more to make another almond cookie that he would enjoy.

I love using almond butter in my baking in place of peanut butter for the added nutrition as well as for the fact that I simply prefer the taste! These cookies turned out really well, have enough texture to please my husband, and taste great too! I make my own almond meal or flour by grinding blanched almonds until they are powdery in my food processor, but if almond flour is difficult to find in your area, you can use whole wheat pastry flour, or just all-purpose flour.

Why Healthy

  • Pure coconut palm sugar is used instead of white sugar as it is naturally unrefined, is nutrient rich and it has a low glycemic index .
  • Almond flour is used to decrease the amount of regular flour.  Almond flour is lower in carbohydrates and higher in protein.
  • Almonds are a good source of protein and are rich in phytosterols which help to lower cholesterol. Also rich in fiber and vitamin E.
  • Making your own nut butter ensures it is all natural with no preservatives or sweeteners.



Almond Butter, Dark Chocolate & Coconut Cookies

Yield: Makes About 2 Dozen Cookies

Prep Time: 15 mins

Cook Time: 14 mins


1/2 Cup Coconut Oil
3/4 Cup Almond Butter - Homemade or Organic
3/4 Cup Coconut Palm Sugar (Or Brown Sugar)
1 Egg
1 Teaspoon Vanilla Extract
3/4 Cup All-purpose Flour
3/4 Cup Almond Flour
1 Teaspoon Baking Soda
1/2 Cup Flaked Coconut
1/3 Cup Finely Chopped Almonds
1/2 Cup Dark Chocolate Chips

Adapted from


Preheat oven to 350 degrees F. and lightly grease two baking sheets or line with parchment paper or silicon sheets.
Cream together the coconut oil, almond butter and brown sugar until light.
Add the egg and vanilla extract and beat until smooth.
In another bowl whisk together the two flours, baking soda, coconut, chopped almonds, and chocolate chips.
Add the creamed ingredients to the flour mixture and mix just until incorporated.
Either use wet hands to roll the batter into 1 inch balls, or use a tablespoon to drop the batter evenly onto the baking sheets.
Bake for about 12 to 14 minutes or until golden brown but still slightly soft.
Cool 5 minutes, then transfer to wire racks to continue cooling to room temperature.


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