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  • Writer's pictureColleen Clesen

Harvest Almond Cookies

I am officially in baking mode! This recipe I whipped up with ingredients I had available at home. These harvest almond cookies melt in your mouth, and are WAY too easy to eat! They are gluten-free, dairy-free, paleo, and vegan! I am enjoying one right now with a cup of tea as I write this post! :)


  • 1 1/2 cups of almond flour

  • 1/3 cup coconut flour

  • 1/4 tsp baking powder

  • 3 TBS melted coconut oil

  • 1/4 cup of honey or maple syrup (can also omit sweetener, just add an extra TBS of applesauce)

  • 1/4 cup of unsweetened applesauce

  • 1 heaping tsp of pumpkin spice seasoning (trader joes has a great brand!)

  • 1/2 dark chocolate bar chopped up (I use Lily's stevia-sweetened dark chocolate)


  • 3 TBS shredded coconut flakes

  • 2 TBS ground flaxseeds


  1. Preheat oven to 350 F and line a baking sheet with parchment paper.

  2. In a small bowl mix together the almond flour, baking soda, coconut flour and pumpkin spice.

  3. In a separate bowl combine the wet ingredients; coconut oil, apple sauce, and sweetener of your choice.

  4. Add the flour mixture to the applesauce mixture until a cookie dough ball is formed.

  5. Drop spoonfuls of dough onto the parchment paper. If you'd like a wider/flatter cookie then spray the back of a large spoon with non-stick cooking spray and gently press down on each cookie dough ball to slightly flatten out (as these cookies do not spread the same as normal cookies).

  6. Bake at 350 F for 12-15 minutes, or until cookies are golden brown around the edges. Let the cookies chill for at least 15-20 minutes to give them time to harden up! I know it is hard to wait, but you can do it!

  7. Enjoy stored in an airtight container for 3 days or for up to 10 days in the fridge!

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