Chocolate Coconut Almond Cookies – Gluten Free and Dairy Free

Gluten-free, grain-free, dairy-free

Chocolate Coconut Almond Cookies

These delicious cookies are adapted from paleo samoas by elana's pantryPaleo samoas certainly satisfied my desire for a delicate cookie with chocolate and coconut, without a lot of work.

If you like making the chocolate/caramel topping yourself, the paleo samoa version is certainly a great recipe.

I thought I would simplify the cookie making process even more by just melting some gluten-free, dairy-free, soy-free chocolate chips by enjoy life. These don't have the caramel taste, but are even easier to make, with less ingredients to worry about, making them great to whip up last-minute.

Chocolate Coconut Almond Cookies – Gluten Free and Dairy Free

Chocolate Coconut Almond Cookies – Gluten Free and Dairy Free


2 cups almond meal/flour

½ cup shredded coconut

½ teaspoon baking soda

¼ cup honey

1 tablespoon vanilla extract

1 egg

3 tablespoons coconut oil, melted

1 ½ cups dairy, nut, & soy free chocolate chips (I prefer enjoylife brand)

Recommended: parchment paper


    In your blender of food processor, combine the almond meal, coconut, and baking soda. Add the wet ingredients and pulse until a dough forms. You may need to scrape the sides and pulse a few times to get all the ingredients mixed together.

    Place the dough in the refrigerator for at least 30 minutes (overnight is fine.)

    When you're ready to bake the cookies, preheat the oven to 350 degrees. Meanwhile, line cookie pans or sheet pans with parchment paper. Roll dough into balls – about a tablespoon at a time – and press down between your hands or on parchment paper, until you have circles that are roughly ¼ inch thick.

    Bake for 10-15 minutes until golden brown. Allow the cookies to cool. Meanwhile, in a microwave safe bowl, heat the chocolate chips for 1-2 minutes until melted, stirring occasionally.

    Drop about a teaspoon on each cookie and spread to cover the tops. Top chocolate with shredded coconut if desired. Allow to cool until chocolate is solid.

Chocolate Coconut Almond Cookies  Gluten-free, grain-free, dairy-free, paleo

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Featured at: Full Plate Thursday, Allergy Free Wednesday, Real Food Wednesday.


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Vanessa Pruitt
Vanessa has lost 80lbs on a keto/low carb diet and is a certified wellness coach. Her goal is to inspire others to get healthier through a ketogenic diet, fitness, and mindful living. She also writes at Nerdy Millennial.

13 thoughts on “Chocolate Coconut Almond Cookies – Gluten Free and Dairy Free

  1. Could you put choc chips in the cookies instead of melting them? And what could you substitute for the egg? Sounds delicious! Thank you!

  2. i just tried these, they were yum.
    as for egg replacement chia seeds soaked in water (1 part chia, 9 parts water) over night will substitute egg perfectly and the chia/water mix can be stored in the fridge for up to two weeks.
    also, there is nothing wrong with using the microwave, it has very little impact on the integrity or substance of food, just don’t stand near it while it’s cooking, I’d be more concerned about using mobile devices and wifi- not to mention all the poisons in the water and air supply, GMOs, vaccines, etc.. in comparison to these things microwaves are super duper safe

  3. I am blown over about the recipe because there is nothing in the recipe that I am allergic to and I know I will enjoy this recipe when we prepare it. Sometimes, my allergies inhibit me from enjoying certain dishes with my family.

    1. I do not think that coconut flour and almond flour are directly interchangeable. I hate to say it, but you’re probably better off looking for a recipes that specifically uses coconut flour. You could probably do the same concept, but the cookie base would be different. Good luck!

  4. Hello, Vanessa!

    I absolutely love what you are doing with this blog and that you are a wellness coach striving to make life better for people; you are doing a fantastic job. THESE cookies though, they look delicious! I appreciate your efforts in writing this recipe and seeking healthier, alternative ingredients.

    Keep up the fantastic work,

    P.S., I will be shooting you an email..

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