RECIPE: Whole Wheat Almond Cookies

By Nakeisha Campbell

When I first tried this recipe, I had no idea what I was doing. All I knew was that I had the strongest craving for cookies, and I wasn’t in the mood to get dressed and walk three blocks just to buy them. So instead, I sifted through the cupboards of my house and tried to work out a new recipe in my head. As soon as I spotted the whole wheat flour, I thought: Well, hey! I should try to make whole wheat almond cookies! I’ll feel a lot less guilty when I devour them all.

So, I grabbed all the ingredients I thought I would need to make them. I didn’t even use the proper measuring cups or spoons, and I didn’t even look up any recipes online. I eyeballed everything.

Considering I had zero experience with making great cookies from scratch, the fact that they came out edible was a miracle. But when I made them for the second and the third time, I jotted down the specifics and managed to come up with a pretty great recipe. Try them out, I promise they taste as good as they look!


2 eggs

¾ cup of brown sugar

½ cup of coconut oil (not melted)

½ teaspoon of ground cinnamon

1 teaspoon of baking soda

1 teaspoon of almond essence

2 cups of whole wheat flour

1 cup of almond meal


1. Preheat your oven to 350 degrees.

2. In a bowl, mix together the coconut oil and brown sugar until smooth. Then add the two eggs and almond essence and stir lightly for about 2 minutes.

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3. Stir in the whole wheat flour, baking soda, cinnamon and only about ¾ of the almond meal (you’ll need the leftovers to use as cookie toppings).

4. Once everything is well blended, the dough should have a rich consistency. When you place them on your cookie sheet, make sure to flatten each one slightly to help them spread.

5. Use your leftover almond meal to sprinkle on top of each cookie (if desired, you can use sugar, coconut shavings, sprinkles, chopped nuts, etc.).

6. Place them in the oven and bake the cookies for about 10 minutes, or until the edges are golden brown.

 Enjoy the cookies!

About Nakeisha Campbell:

Nakeisha CampbellShe’s an ambitious 20-something-year-old who has a  dangerous obsession with chocolate and young adult novels. After graduating from Baruch College with a degree  in Journalism, she started her own blog for book reviews  and show recaps, which she really enjoys. Other than sticking her nose in a book and typing away a her laptop, Nakeisha also enjoys baking, coffee, and long walks to the bookstore. If you visit your local Barnes and Noble you might be able to find her in the reading area with her nose hidden behind a novel.

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