Healthier living, one day at a time!

Paleo Almond Cookies

Prep Time

30 minutes

Prep Notes

These can be topped with slivered almonds too!  I like to make small one or two bite cookies.  The middles will be cooked through without the edges burning.  

When chopping the Medjool dates mix in a little bit of the almond flour, it will keep the date pieces from sticking to your knife blade!

If you don't have cookie cutters, you can cut these into squares or diamond shapes.  They taste just as good!

Cooking Time

15 minutes


4 dozen bite-size cookies


2 1/4 cups raw almonds or almond flour

1/4 tsp sea salt

1/4 tsp baking soda

3 tbsp coconut oil

1 large egg

1 tbsp raw honey

1 tsp almond extract

3 Medjool dates, finely chopped

3 tbsp raw almonds bits for topping


  1. Preheat oven to 350°F.  Line 2 cookie sheets with parchment paper.
  2. If you are using raw almonds, place them in container of food processor and run processor until you have a finely ground meal.  You may need to stop a few times to push down the mix to ensure even processing.  You can add your dry ingredients to this and pulse to mix. If using almond flour, continue to next step.
  3. In a medium bowl, combine dry ingredients.
  4. In a large bowl, blend together coconut oil, eggs, honey, and almond extract.
  5. Stir the dry ingredients into the wet until well combined dough. (Dough can be stored in the refrigerator at this point until you are ready to cut out your cookies.)
  6. Using a wooden spoon, mix dates into the dough until well combined.
  7. Divide dough in half.  Store one half portion in refrigerator until ready to use.
  8. Roll dough out between two sheets of wax paper to a thickness of 1/8-1/4 inch.
  9. Using your favorite cookie cutters, cut out your cookies and using a spatula place them about 1 inch apart on a cookie sheet.
  10. Sprinkle cookies with the raw almond pieces and gently push them into the surface to secure them.
  11. Bake for 10-12 minutes, checking to make sure edges aren't burning.  You may want to remove some of the thinner cookies and let the thicker ones cook a bit longer.
  12. Remove cookies from oven.  Using spatula, transfer cookies to cooling racks.
  13. Store in air tight container in the refrigerator.