• 2 large eggs, room temperature
  • ⅓ cup creamy almond butter or peanut butter
  • 1 cup flaked almonds
  • ⅓ cup shredded coconut
  • ⅓ cup almond flour
  • ¼ cup flaxseed meal or coconut flour (or vanilla protein powder)
  • ¼ cup walnuts or pecans chopped
  • 1 tsp baking powder
  • 1 1/4 tsp cinnamon
  • ½ cup sweetener
  • ½ tsp vanilla extract
  • ¼ cup dark chocolate chips optional
  • ¼ tsp salt


  1. Preheat oven to 350°F/ 180°C and line a large cookie sheet with parchment paper. Set aside.
  2. In a large bowl, add all the dry ingredients: sliced almonds, almond flour, shredded coconut, flaxseed meal, chopped nuts, sweetener, cinnamon, and baking powder.
  3. Stir in the creamy nut butter, eggs, and vanilla extract until a sticky cookie dough forms.
  4. Using a measuring cup, portion 1/8 cup mounds of cookie dough (about 35 grams each) onto the cookie sheet. Shape them into a round cookie.
  5. Shape 12 cookie dough balls. One cookie ball is about 3 tablespoons each (30 g).
  6. Bake for 12-15 minutes until the cookies are crispy on the edges.
  7. Cool cookies on the baking sheet, then transfer them to a wire rack and allow to cool completely.
  8. Store leftover cookies in an air-tight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.