My cookbook launch week is finally here, and whew, has it been a doozy! I can’t believe that after two years of work, Healthier Together is finally out in the world! The book is doing well beyond my wildest expectations—we hit number one in a number of Amazon categories, and so many of you are re-making the creations. My agent actually called me this morning to say that we’re thisclose to a huge tipping point on Amazon, so if you haven’t bought your copy yet, and want to purchase it on Amazon, please please do. Apparently, when books hit this point, they show up better in search and on rankings basically forever, so it’s a huge deal and I’d be eternally grateful.
To celebrate the launch, I wanted to share one of the most popular recipes in the book—the #besthealthycookies. You may have already seen the remakes on Instagram, but these refined-sugar-free, gluten-free cookies are the real deal: they use only a few simple ingredients to create a perfect cookie that’s crispy on the outside and chewy in the center (just the way I like it!).
Because they’ve been SO popular, I decided to share the recipe with you (if you want the rest of my healthy dessert recipes, including the Salted Caramel Crack Popcorn and the Fun-Size Snickers bar, you can find them in the Healthier Together cookbook!).
I’m also running a little giveaway on Instagram—if you make the Best Healthy Cookies, tag them, well #besthealthycookies and tag me (@lizmoody) to be entered to win my FIVE favorite healthy cookbooks of the year. Yes, you heard me right—FIVE.
I can’t wait to see your creations!!
Sometimes you think you want a creative twist on a cookie (pretzel, potato chip, butterscotch, coffee!), but, ultimately, nothing beats the classic: a perfect, grain-free chocolate chip cookie. These babies have everything you want: the crispy edge that cedes to a chewy center; a rich buttery flavor; studs of walnuts, oats, and chocolate chips – yet they’re completely gluten-free and refined sugar-free, packed with protein, and won’t spike and crash your blood sugar as a normal cookie would. (My husband uses this as an excuse to eat them for breakfast, but you do you…)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup unsalted creamy almond butter (well stirred)
- 1/4 cup almond flour
- 1/4 teaspoon fine-grain sea salt
- 1/2 cup coconut sugar
- 1/2 teaspoon baking soda
- 1/4 cup chopped walnuts
- 1/4 cup rolled oats
- 1/4 cup dark chocolate chips or chopped dark chocolate
- Maldon or flaky sea salt, to sprinkle (optional)
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, beat together with a large spoon the egg, vanilla, and almond butter until combined. Stir in the almond flour, salt, coconut sugar, and baking soda until smooth. Stir in the walnuts, oats, and chocolate chips, working the dough a bit to get everything distributed evenly (the dough will be thick – that’s okay)
- Scoop the dough into rounded teaspoonfuls and drop them onto the prepared baking sheet. Sprinkle with Maldon salt, if using. Bake for 10 to 15 minutes, until edges turn golden brown.
- Remove the cookies from the oven and immediately lift the side of the baking sheet up a few inches and gently let it drop down against the counter to set the edges. Let them cool on the pan for 10 minutes before transferring them to a wire rack to cool completely. While the texture of these is best on the first day (I like to make small batches and eat them fresh), they’ll keep uncovered at room temperature for 2 to 3 days.
- This recipe works well with other nut butters like cashew but always remember when using nut butters in recipes: make sure to stir it well beforehand as the oils can separate.
- Nut butters can differ in consistency. When mixed, the batter should be thick. If it’s not, to ensure optimal quality, add almond flour 1 tbsp at a time until it’s almost hard to stir.
- Prep Time: 5
- Cook Time: 10