Breakfast Chocolate Chip Cookies

April 23, 2019
Photo by Lauren Volo
Author Notes

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...)

Reprinted from Healthier Together: Recipes for Two—Nourish Your Body, Nourish Your Relationships. Copyright © 2019 by Liz Moody. Photographs copyright © 2019 Lauren Volo. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. —Liz Moody

  • Prep time 5 minutes
  • Cook time 15 minutes
  • Makes 8 cookies
  • 1 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
  • 1 pinch Maldon or flaky sea salt, to sprinkle (optional)
In This Recipe
  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  2. 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).
  3. Scoop the dough into rounded tablespoonfuls and drop them onto the prepared baking sheet.
  4. Sprinkle with Maldon salt, if using. Bake for 10 to 15 minutes, until the edges turn golden brown.
  5. 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.

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