No-Bake Paleo Almond Joy Cookies
 
Prep time
Total time
 
Serves: 1½ dozen
Ingredients
  • 1 cup unsalted almonds (raw is best)
  • ½ cup almond flour (you can use blanched or almond meal)
  • ½ cup + ¾ cup unsweetened shredded coconut, divided
  • ½ cup coconut butter, melted, at room temperature
  • ¼ cup honey or maple syrup
  • ½ tsp vanilla extract
  • ¼ tsp coconut extract (optional)
  • ⅛ tsp almond extract
  • ¼ tsp sea salt
  • ½ cup dark chocolate chips (I like enjoy life brand)
Directions
  1. Put the almonds in the food processor and grind them for about 5 minutes, until they resemble almond butter. You may need to scrape down the sides with a spatula a few times. It might not be very “buttery”, but that’s ok. Just make sure they’re more like nut butter than nut flour.
  2. Add ½ cup shredded coconut, coconut butter, almond flour, honey, the extracts, and sea salt to the food processor. Process until all the ingredients are fully incorporated, about 1-2 minutes.
  3. Pour the mixture into a bowl and mix in the chocolate chips with a wooden spoon or your hands.
  4. Using a rounded tablespoon, scoop out and roll the dough into small balls and set them aside. It should make about 18. You can make them bigger if you like.
  5. Spread the extra ¾ cup shredded coconut on a cutting board or in a shallow bowl. or in the container you’ll be storing these in. Roll each dough ball around to coat with a layer of coconut.
  6. Allow cookies to chill in the refrigerator for at least an hour or freezer for 30 minutes before serving.
  7. Devour. But try not to eat them all at once...
Notes
You can store these in either the fridge or freezer. Both are delicious! If you’re making these for a party, double the recipe! I did and they were still gone within 5 minutes!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/paleo-almond-joy-cookies/