No-Bake Chocolate Cookies (Paleo, Gluten-Free)

Updated: Feb 27

(Yields 12 to 14 cookies)

"I don’t always turn these into cookies, I simply eat the warm batter poured over sliced bananas or over ice cream or right off the spoon!"


  • 1 cup finely chopped almonds

  • 1 1/2 cups semisweet or dark chocolate chips

  • 1/2 cup almond butter

  • 1/3 cup olive oil

  • 1/3 cup honey

  • 1 cup shredded unsweetened coconut flakes


  • Line a cookie sheet with parchment paper.

  • Process nuts in a food processor until very finely chopped (almost ground), and set aside.

  • Combine chocolate, almond butter, olive oil and honey over low heat in a medium saucepan until it has a smooth consistency and chocolate is melted.

  • Remove from heat and stir in coconut and nuts.

  • Drop by tablespoon or teaspoonfuls onto parchment-lined baking sheets.

  • Refrigerate at least 30 minutes or until they harden. Store in an airtight container in the refrigerator.

Pro Tip: Fill your 1/3 measuring cup with oil first and then use the same measuring cup for the honey and it won’t stick. It will slip right out.


with Nat