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Almond Crunch Cookies (raw, vegan, GF)

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These Almond Crunch Cookies turned into one of Bob’s favorite cookies, but then he said that after he taste tested all the desserts I made this last week.  I guess that is a good sign.  He told me that it was a good thing I didn’t bake regular desserts because he would weigh 400lbs.   That ole’ saying of  “The way to a mans heart is through his stomach”….. Mission accomplished!


  • 1/2 cup raw almonds, soak and dehydrate
  • 1/4 cup raw walnuts, soak and dehydrate
  • 1/2 cup pitted Medjool dates
  • 1/4 cup dried craisins (cherries or raisins)
  • 4 Tbsp raw agave nectar
  • 1/4 tsp vanilla extract
  • dash salt



  1. Dusting Powder: First grind the 1/4 cup almonds in a food processor until finely ground.  Remove from processor to a small bowl.  Add the coconut and mix together.  Set aside.
  2. Grind the almonds and walnuts in a food processor until finely chopped.
  3. Add the chopped up pitted dates, salt, vanilla and craisins and process until it starts coming together.
  4. Add 2 tablespoons of agave until mixture is well combined.
  5. Form dough into one inch balls.  I like to use one of those mini scoops.
  6. Roll in almond/coconut mixture.
  7. Flatten slightly and lay them on waxed paper.
  8. Keep the cookies chilled.

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