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 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 eat 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.