Paleo Chocolate Dipped Almond Cookies


Since this is a safe place, I feel like I should confess something.

I'm obsessed with cookies.

Might not seem like such a huge confession, but you might not be grasping the seriousness of my love for them. Growing up when I would have to pick something to give up for Lent, it was always chocolate chip cookies. For years, my birthday cake of choice has been a cookie cake. And my go-to ice cream flavor is forever cookie dough. I blame my father for my love of cookies, but there are worse things I could have inherited from him.


Coincidentally, cookies have also become my favorite thing to bake. They're the one item that I always have ingredients in the kitchen for, and rainy days make for a perfect excuse to throw together a batch. Since the Sunshine State hasn't seen sun in almost a week, I had plenty of time to test out some new recipes, like these almond cookies.

And what pairs so perfectly with almonds? Chocolate and coconut. A nod to Almond Joys, these cookies are packed full of flavor, without the added sugars. Did I mention they're also gluten free and paleo? Basically they're a new staple in our kitchen, and hopefully will be in yours too.


Paleo Chocolate Dipped Almond Cookies

  • 1/4 cup melted coconut oil
  • 1/3 cup maple syrup
  • 1 1/2 tsp almond extract
  • 1 1/3 cup almond flour
  • 2 tbs coconut flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1 cup dairy free or Paleo approved chocolate chips (or regular chips if you aren't Paleo)
  • 1/2 cup unsweetened shredded coconut
  1. Preheat the oven to 350 degrees and grease a baking sheet.
  2. In a large bowl, combine the coconut oil, maple syrup and almond extract.
  3. Add in the almond flour, coconut flour, baking soda, and salt.
  4. Place in the fridge to chill for 30 minutes.
  5. Roll your dough into tablespoon sized balls and bake for 12 minutes.
  6. When the cookies are lightly browned, remove them from the oven and allow them to cool.
  7. Melt your chocolate chips (either in the microwave or with a double broiler on the stovetop) and dip each cookie into the chocolate, immediately topping with shredded coconut.
  8. Allow to cool and set before enjoying.