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Author Notes: I have a no fail chocolate chip cookie recipe that I have been making for years from Cooks Illustrated. Recently in the winter months I have been craving warm gooey cookies but wanted to satisfy my gluten- free friends (a population which seems to be growing) while also using up some of my granola toppings. A great chewy cookie with pumpkin seeds, peanuts, dried blueberries, cacao nibs and coconut is the perfect hybrid cookie- it healthy enough to keep guilt at bay but delicious enough to satisfy on snowy days. —Brita
- 2 cups Almond flour
- 12 tablespoons butter melted and cooled
- 3/4 cup brown sugar
- 1/2 cup sugar
- 1/4 cup honey
- 2 eggs
- 2 teaspoons vanilla extract
- 1 cup semi sweet chocolate chips
- 3/4 cup coconut
- 1/2 cup pepitas
- 1/2 cup dried blueberries
- 1 cup peanuts, roughly chopped
- 1 cup pecans, roughly chopped
- 2 teaspoons kosher salt (for topping)
- 4 tablespoons cacao nibs (for topping)
- Preheat oven to 345 degrees. In the bowl of an electric mixer fitted with the paddle attachment combine butter sugars and honey. Cream together until smooth about 5 minutes.
- Add eggs and vanilla to the batter, stir to combine.
- Add almond flour and nuts, pepitas, blueberries, chocolate chips and coconut. Stir to combine. Cover and chill batter for at least one hour (or overnight) in the fridge until firm. Scoop cookies on to parchment lined sheet and top with a spinkle of salt and cacao nibs. Bake for 12-14 minutes let cool on the sheet before transferring to a wire rack to cool. Enjoy!