Almond-Coconut Cookies with Chocolate Frosting

Coconut-Almond Cookies

Check out these fantastically yummy cookies from Girl Gone Primal–visit her original post here.  Many, many thanks to her for this delicious recipe.   These are currently my favorite cookies.  Of course, they are the only cookies I’ve found so far that stays within the No Food guidelines, so they’re the first cookies I’ve had in four months!

These are wonderful plain, but even better with chocolate frosting.  The frosting has 1 tbsp agave in it, which at 16 g of sugar per tbsp is crazy cheating, but this made 14 cookies for us, which only amounts to 1.14 g added sugar per cookie.  Yeah, I know I’m just trying to justify my bad behavior 😉  We should have used xylitol or stevia instead so as not to feed my candida, but xylitol is gritty and we don’t have any stevia (yet).  That will be for next time.

We’ve made these twice in one week so I think that qualifies them for the coveted rank of 5/5 happy monkeys.


1 1/2 cups almonds
1/2 cup of shredded coconut
1/4 cup coconut oil
1 egg
1t cinnamon
1t nutmeg
1t vanilla (ground vanilla beans preferably)

Chocolate frosting:

3 tbsp cocoa powder
3 tbsp coconut oil
1 tbsp agave syrup (substitute with xylitol or stevia if concerned about candida)


Preheat oven to 350ºF.

Combine all ingredients in food processor and mix well. Roll dough into a long tube, then slice into 12-15 cookies.  They don’t rise much so cut them about how thick you want them in the end.  Press them onto a tray lined with baking paper. Bake for 15 minutes or until golden and beginning to brown around the edges. Oil will leak out of the cookies and foam as they cook – this is a good thing! Place cookies on cooling rack lined with paper towel to absorb any remaining liquid, leaving you with light, crisp cookies.

Mix together the frosting ingredients and spread on cookies once cool.  Try not to eat them all in one night.

Next time: I’d like to try the frosting with stevia and making these raw.  We just got some raw SweetLeaf stevia and a $5 dehyrator from craig’s list, so we’re all set for next time.  My only question is what to do about the egg?  Not sure if we’ll use it, or if it would even work in a dehyrator.  Maybe it’s not even necessary.  Any advice, let me know!  Otherwise, we’ll just have to experiment and see!



Filed under 5/5 Happy Monkeys!, Anti-Candida Diet, Cheating, Dairy-Free, Gluten-Free, Grain-Free, Snack, Sugar-Free, Vegetarian

7 responses to “Almond-Coconut Cookies with Chocolate Frosting

  1. No Food Dietician

    Thanks Alisa!

  2. Pingback: A Sugar and Gluten-Free Treat « Sugar Escape

  3. Oh! those look yummy and low carb! I’ve been looking for some yummy and healthy desserts.

  4. Thanks for trying my recipe (and thanks again for giving it 5/5 happy monkeys!). Glad it suited your specific needs 🙂 My current way of eating certainly doesn’t fit your plan, but hopefully once I return to my primal lifestyle there will be ore goodies to interest you on my blog 😀

  5. eeeks

    Maybe sub the egg with some flaxseed and stick ’em in the dehydrator? I might have to try that one….

    • No Food Dietician

      That sounds like a great idea. My mom said grind the flax seeds and beat them with some water first. I’ll definitely try that next time I make these.

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