It’s not often that I post a dessert or treat recipe on here, because I don’t eat them that often. So when I do, you’d better believe they’re out-of-this-world oh-my-god-I-MUST-have-another-one finger-licking delicious. And these paleo, no-bake almond joy cookies totally hit it out of the park.
It’s basically impossible to make these cookies and NOT eat
some a ton of the batter in the process. So if you’re making them with someone else…you might eat half the dough before they’re even finished. Not that it’s happened to me before or anything. Oops. That’s what you make double batches for!
These cookies are no joke though. I’ve made them on two separate occasions for crossfit potlucks and they are DEMOLISHED within a few minutes of being put out. The first time I made them, I (stupidly) didn’t double the recipe and walked around the gym offering them to people…and they were gone before I even got to everyone around the whole room!
Gosh they’re so good. I can’t get over it. Not to toot my own horn or anything but when you have a ton of hungry crossfitters shoving these in their faces and saying “OMG THESE ARE SO GOOD HOW DID YOU MAKE THEM?!” between mouthfuls, you know you’ve done something right.
So yeah, basically these are paleo/gluten-free dessert crack.
You’ve been warned. I challenge you to eat just one and save the rest for later. Try it. (Pshhhh like that’s going to happen. Aka never. But that’s fine with me!) Enjoy!!
- 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)
- 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.
- 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.
- Pour the mixture into a bowl and mix in the chocolate chips with a wooden spoon or your hands.
- 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.
- 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.
- Allow cookies to chill in the refrigerator for at least an hour or freezer for 30 minutes before serving.
- Devour. But try not to eat them all at once...
Inspired by Carrots n Cake.