No-Bake Breakfast Cookies


Optional Add-Ins


  1. In a small mixing bowl, add the almond flour, coconut flour, coconut sugar, cinnamon and sea salt. Add the almond butter and mix well until a crumbly batter is formed.
  2. Slowly add in almond milk, one tablespoon at a time, until a firm dough is formed. Add the shredded coconut, half the whole almonds, and any other add-ins as desired.
  3. Form into palm sized cookies and plate. Add remaining whole almonds on top and refrigerate for 2 - 4 hours to firm up.


These cookies are quite soft once left at room temperature. It's best to store them in a fridge or freezer.

Recipe by Gluten-Free Homemaker at