Chocolate Almond No Bake Cookies

Veronica's Healthy Living
These cookies are truly amazing! So easy to make, and sugar and gluten-free…and oh so healthy! No guilt indulging in these! They do have a tendency to crumble easily, so be sure to press into shape more tightly than usual, chill for a few hours or overnight before serving. Coffee cherry flour is made from the outside husks of the coffee bean, and contains a tiny amount of caffeine. It lends a slight coffee flavor and blends nicely with the cacao. If you can not find coffee cherry flour, you can substitute almond flour.
Prep Time 5 minutes
Cook Time 5 minutes
Chilling Time 2 hours


  • 1 cup coconut sugar
  • ¼ cup almond milk unsweetened
  • 6 tbsp coconut oil melted
  • 2 heaping tbsp cocoa powder
  • 1 tsp vanilla extract
  • almond butter natural, unsweetened
  • 3 tbsp coffee cherry husk flour (or almond flour)
  • ½ almonds slivered or sliced
  • 2 cups rolled oats gluten-free
  • tsp sea salt


  • Line a baking sheet with parchment or wax paper.
  • Add coconut sugar, almond milk, coconut oil, and cocoa to a medium saucepan and bring to a low boil over medium heat.
  • Stir let boil for 1 minute. Remove from heat and add the rest of ingredients.
  • Drop heaping tablespoon of the mixture onto the prepared baking sheet.  (I use an ice cream scoop, then press it into a firm patty).
  • Let sit at room temperature until cooled and firmed – about 20-25 minutes. Cool and harden in the refrigerator 2-3 hours.  Best if cooled overnight.
  • Leftovers will keep covered at room temperature for 2-3 days, in the refrigerator for up to 5 days, or in the freezer up to 1 month.