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 grain-free and refined sugar-free, packed with protein, and won't spike and crash your blood sugar as a normal cookie would. (My husband, Zack, uses this as an excuse to eat them for breakfast, but you do you...)
unsalted creamy almond butter (well stirred)
fine-grain sea salt
dark chocolate chips or chopped dark chocolate
Maldon or flaky sea salt, to sprinkle (optional)
In This Recipe
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 tablespoonfuls and drop them onto the prepared baking sheet.
Sprinkle with Maldon salt, if using. Bake for 10 to 15 minutes, until the 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 bake small batches and eat them fresh), they’ll keep uncovered at room temperature for 2 to 3 days.