• Natalie Rivier

No-Bake Paleo and Gluten-Free Cookies

Updated: Jan 4


1 cup finely chopped almonds 11/2 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). Set aside. Combine chocolate, almond butter, olive oil and honey over low heat in a medium saucepan 2 to 3 minutes or 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.


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