Verna’s Nuttery – Almond Chocolate Cookies

My friend Verna, who has never cooked with almond flour and who is not on a healing foods diet, became curious and started playing around with almond flour. She made up her first recipe (because she couldn’t find recipes on my blog: and awesome Chocolate, Almond, Cranberry cookie. Oh. My. Gosh! It was incredible. I asked her if I could share it on my blog, and she said sure, except that she has no ingredients measurements.

I was heading to a friend’s house for dinner and wanted to bring the cookie, so I tried to recreate it. It is an easy recipe, and brilliant in its easiness. The cookie is similar to a nutball, and the key that differentiates it is to bake it at 350° for five to seven minutes to lightly toast the nuts.

Thanks, Verna, for your creativity and for sharing!

Verna’s Nuttery Cookies

2 cups almond flour

¼ cup cocoa powder (or to taste)

1/3 cup raw honey (or to taste)

Dried fruit to taste (Verna uses cranberries. I tried dried blueberries and try to use fruits with no sugar added)

¼ cup melted coconut oil (or more)

Set oven to 350°.

Combine first four ingredients in food processor. Drizzle melted coconut oil into mixture until it clumps and sticks together in a mass. When it is clumped together, drop mixture in little balls onto a cookie sheet (I use a silicone mat) and press down. Bake for five to seven minutes.

NOTE: You do not need to bake these cookies, so feel free to enjoy them “raw” too.