Chocolate Almond No Bake Cookies

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.


  • 1 cup coconut sugar
  • 1/4 cup unsweetened almond milk
  • 6 tbsp. coconut oil, melted
  • 2 heaping tablespoons cocoa powder
  • 1 tsp. vanilla extract
  • 2/3 natural, unsweetened almond butter
  • 3 tbsp. coffee cherry husk flour (or almond flour)
  • 1/2 slivered or sliced almonds
  • 2 cups gluten-free rolled oats
  • 1/8 tsp sea salt


  1. Line a baking sheet with parchment or wax paper.
  2. Add coconut sugar, almond milk, coconut oil, and cocoa to a medium saucepan and bring to a low boil over medium heat.
  3. Stir let boil for 1 minute. Remove from heat and add the rest of ingredients.
  4. Drop heaping tablespoon of the mixture onto the prepared baking sheet.  (I use an ice cream scoop, then press it into a firm patty).
  5. 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.
  6. 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.