Choco Almond Cookies

Photo courtesy of Sarah Kuszelewicz

Photo courtesy of Sarah Kuszelewicz

One of the most important things about maintaining a healthy lifestyle is moderation-- that means not restricting yourself from sweets or baked goods, but finding a way to incorporate them into a a balanced diet! 

So of course, we're going to bake cookies.

But wait, these aren't just any cookies. I'm not a stickler for labels, but so you know what you're getting yourself into, this cookie is grain-free, gluten free, and egg-free --sounds awful right? I know. Except you can rest assured, after about 6x of testing this recipe, this cookie is going to blow your mind (it's been carnivorous boyfriend-approved!)

Using almond meal makes this cookie hearty while giving you a protein boost. And best of all it's a wholesome cookie that's made with 7 simple ingredients that you can easily pronounce and probably already have sitting in your kitchen cupboards. Crispy on the edges and chewy in the middle.. I hope you enjoy these as much as I do.



  • 1.5 cups almond meal
  • 2 tbsp coconut oil, melted
  • 1 tbsp cacao nibs
  • 3 tbsp honey or agave nectar
  • 1 tsp vanilla extract
  • 1 teaspoon baking powder
  • 1 tsp baking soda
  • small pinch of salt



Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

In a large bowl, combine almond meal, coconut oil, honey, vanilla extract, baking powder and baking soda. Now you're not going to get a traditional dough-like texture but fear not-- a semi crumbly texture is perfect! 

Once all ingredients are moistened, fold in cacao nibs. You can use your hands to form the balls of dough or if you're like me and somewhat OCD, you can scoop each one with your 1 tbsp measuring spoon, place on parchment paper and gently flatten. You'll want to space these babies out since they will spread into thin, chewy cookies. If using 1 pan, you might have to bake these in 2 batches. Bake for 10-12 minutes, until golden brown. 

Since oven settings vary, check the cookies at the 10 minute mark and if they're not quite golden at the top, leave them in for 1-2 more minutes--but don't let the edges burn! When you remove them, the top should still be jiggly and soft. Allow them to cool and they will firm up into a perfectly chewy cookie.

BakingLaura IuComment