Recipe for Gluten Free Chocolate Cookies

  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 14 cookies 1x



  • extra virgin organic coconut oil (such as Barlean’s for greasing the baking sheet)
  • 2 egg whites (lightly beaten)
  • 2 tablespoons raw honey
  • 1/4 teaspoon unrefined sea salt
  • 1 cup raw walnuts
  • 1 cup raw pecans
  • 1/2 cup prunes
  • 3 tablespoons date sugar or coconut palm sugar
  • 1/4 cup unsweetened raw cacao powder (like this one from Navitas Naturals)


  1. Preheat oven to 300 degrees. Lightly grease a baking sheet with the extra virgin coconut oil.
  2. In a small bowl, whisk together the honey, egg whites and salt.
  3. Place the walnuts, pecans, prunes, date or coconut palm sugar and cacao powder in a high-speed blender, like our favorite one from Ninja and process into fine crumbs. Transfer the “crumbs” to a large mixing bowl.
  4. Add the wet ingredients in with the dry; mix well. Using a tablespoon as a measuring device, form 14 small round cookies. Bake for 15-17 minutes, or until done but still chewy. Cool completely before serving.