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Almond Cookies

Almond Cookies



  • 1 ½  cup almond flour
  • 1/4  teaspoon salt
  • 1/4  teaspoon baking soda
  • 1/4  teaspoon cinnamon
  • 1/2  teaspoon vanilla 
  • 1/4  cup maple syrup
  • 2 tablespoons coconut oil, melted


  • Dried Cherry
  • Pecans 
  • Almonds 
  • Cashews 
  • Or any other toppings of your liking

For the chocolate dip 

  • About 1/2 cup of vegan chocolate chips
  • 1 tablespoon coconut oil 


  • Mix almond flour, salt, baking soda, and cinnamon. Give it a quick mix.
  • Add in vanilla, maple syrup, melted coconut oil, and combine. 
  • Form into 15-16 smaller cookie balls, place it in a baking tray lined with parchment paper or silicone liner. 
  • Press the cookie balls from the middle using the fingers or a small spoon.
  • Optional, you can add dried cherries, pecans or almonds, etc. on top. Simply one piece into the middle. 
  • Bake the cookies at 320°F or 160°C for 15 minutes. 
  • Once cookies are cooled down, prepare the melted chocolate mixture.
  • Heat a small pot in medium heat, add in the chocolate chips and coconut oil. 
  • Combine using a spatula. Every five seconds or so give it a mix.
  • When the chocolate chips are 80% melted, turn off the heat, and vigorously continue mixing until everything is melted. 
  • If the chocolate dip is thick, add more coconut oil to get the desired consistency. 
  • Take the melted chocolate and dip the half or full cookie in. Double the melted chocolate amount to fully dip the cookies in chocolate. 
  • Place the chocolate-dipped cookies in a small tray and keep them in the freezer for 15-20 minutes or until the chocolate hardens.
  • Enjoy!

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