Almond Joy Cookie


Are you ready to break free from crazy sugar cravings? The truth is, few benefits except instant gratification comes from eating refined sugar. It wreaks havoc on your immune system, causes bloating, and takes you on a wild ride on the blood sugar roller coaster.

To avoid the dreaded insulin dump (which leaves you craving even more sugar), don’t eat your sweets solo. Instead, the smart strategy is to pair your sugars with protein, fiber and fat.

Don’t make desserts off-limits, just enjoy them slowly and change your relationship with sweets so you control them instead of them controlling you.

The goal is to have a healthy handle on your sugar intake…not eliminate it entirely. From energy bars to multi-grain breads to vitamin waters to yogurts…from salad dressings to baked beans to pre-made soups to crackers… sugar sneaks in almost everywhere.

Behold the golden rule of the grocery store: If it’s packaged, it’s probably packed with sugar.

When you’re in the mood for something sweet with the perfect combination of protein, healthy fat and fiber, try this ALMOND JOY COOKIE RECIPE!

These cookies created by my friend and collaborator Chef Michele @HealthyTableByUS are gluten free, have no refined sugars, and are incredibly chewy and delicious. Plus, the prep couldn’t be easier. You only need one bowl and 10 minutes prep for these incredible low carb protein cookies. Simply mix everything together, fold in the chocolate (yes, I said chocolate), roll them into balls, and let ’em cook.

In this recipe, we added in 70% chocolate cocoa, but to make it your own, try playing around with other add-ins. Walnuts are great for incorporating a crunch, but feel free to throw in anything that pairs well with chocolate.

To store the cookies properly, keep them in an airtight container  in the fridge for up to a week. Or, you can freeze them to make them last longer.

These chewy, chocolate delights will be gone fast!

Almond Joy Cookies

by Chef Michele Leao


4 ½ oz almond flour
1 scoop KS Vanilla Protein Shake
2 oz of coconut flour
2.5 oz coconut sugar
2oz coconut oil
½ tsp vanilla extract
1 tsp baking powder
2 eggs
Chocolate 70% chopped cocoa
Pinch of salt


1.   In a bowl place the dried, almond flour, coconut flour, KS protein powder, salt, coconut sugar, baking powder and mix well.

2. Make a hole in the middle of the flour and place the beaten eggs, the melted coconut oil and the vanilla extract. Mix the chocolate chips.

3. Make balls, distribute in a form lined with parchment paper. Take the refrigerator for about 15 minutes.

4. Bake at 350 F preheated oven to bake until golden on top.