Caveman Cookies


So I needed another go to snack to make ahead and take on the go, and this was it.  You can get so creative with these with all sorts of dried fruit varieties and flavors.  Try adding dates, changing to macadamia nuts, adding sunflower seeds, etc and let me know what you come up with.


5.0 from 1 reviews
Caveman Cookies
Prep time
Cook time
Total time
Serves: 12
  1. First thing you need to do is roast your almonds so preheat your oven to 350 degrees fahrenheit
  2. Next spread out all your almonds on a baking sheet
  3. Place in preheated oven and bake for 10 minutes, for your taste test they should taste roasted but not burnt
  4. Place your roasted almonds, blueberries, apricots, and shredded coconut in a food processor and continually pulse until all of it is minced
  5. Turn your food processor on low and let it run while you slow drizzle in your EVOO
  6. Transfer this mixture to a mixing bowl and mix well with the 2 eggs
  7. Using your hands, form thin patties or long bars or whatever shapes you want, just keep them about ¼ inch thick
  8. Place them on a parchment paper lined baking sheet or nonstick baking sheet
  9. Bake for 20 minutes and transfer to a cooling rack so they don't continue to cook
  10. Enjoy

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  1. These are simply out of this world!!! I heard this recipe being mentioned on the Paleo View (podcast) yesterday and Stacy talking about how her boys love the caveman cookies. I searched instantly for the recipe and bought the ingredients and then came home and made them straight away!! Gorgeous!! I have just whipped up another batch first thing this morning but used cranberries & apricots. Love, love, love them!!!!!!!!

  2. I have to say these cookies are DIVINE!

    The second batch I made I added half a cup of coconut flour, came out great! But I like your version better. Definitely going to stick to these whenever I’m pressed for time when it comes to baking.

  3. I just made a batch of these – i didn’t have any blueberries, so i used half dried cranberries & then half dark chocolate chips, & also a 25g bag of lime-infused raisins. Too nice! Looking forward to trying some more combinations :-)

  4. Made these last night. I subbed the apricots and blueberries and I added 1 cup of sweet potatoes, 1/2 dried cranberries, 1/4 cup coconut, and 1 tablespoon cinnamon. They were awesome. Thanks for the inspiration.

  5. Great recipe! Thanks for what you do.

    With the fall upon us and holidays around the corner, I took this recipe and subbed in walnuts, apples, and cranberries for the almonds, apricots, and blueberries. Kept the coconut and added a pinch of salt and some cinnamon. Turned out great.

    Think I’ll give the original recipe a shot next time.

  6. These are DELICIOUS! So filling and healthy, and they are great for those sweet and savory cravings. I added some gluten free chocolate chips and sunflower seeds to mine- perfect! Can’t wait to try the carrot cake cookies next! Thanks for all of these wonderful dessert recipes!

  7. Made these back in March, took a bag of the “bars” to baseball practice, the guys loved them!

  8. Just had one of these with some fresh brewed coffee here at work. Yummmm. It’s like a homemade Clif bar. Thanks for sharing.

  9. Can these be baked in a bar pan and cut into bars? Do they store well? Thinking of making for shipment overseas.

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