Healthy with Jodi

Coconut Almond Cookie Crust

    Coconut Almond Cookie Crust

    Dairy Free, Vegan Option, Gluten Free

    Happily serves 8


    1 Cup Unsweetened Coconut flakes

    3/4 Cup Almond Flour 

    1 Egg or chia/flax egg substitute 

    4 TBSP Coconut oil

    1/4 Cup coconut sugar or 1/4 Cup monk fruit 

    1/3 Cup Sunflower butter 

    1 tsp Cinnamon 

    1 Dash Nutmeg

    1 Dash Ginger 

    1/4 tsp Sea Salt


    Optional: Chocolate Dip or Spread

    1/4 Cup dark cocoa chocolate, melted 

    3 tsp Unsweetened coconut

    1 tsp Coconut Oil 

    Optional: 3-5 Stevia Drops


    Add all ingredients in a food processor.  Process until the ingredient come crumble together. 

    Form a balls in a mini muffin tin or spread in a baking dish and refrigerate 15-20 minutes.

    Bake on 350  for 10 minutes or until the sides are golden brown.  IF you use the chia/flax substitute you can eat this raw without baking.

    Cool on the cookie sheet for 20 minutes.

    You can drizzle chocolate sauce on top for a layer or dip if you are making cookies.