American

Breakfast Chocolate Chip Cookies

by:
April 23, 2019
9 Ratings
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
Ingredients
  • 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
Directions
  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.

See what other Food52ers are saying.

  • Zoë Malcolm
    Zoë Malcolm
  • mtrelaun
    mtrelaun
  • Dawn DeSimone
    Dawn DeSimone
  • asideofsprinkles
    asideofsprinkles
  • Zandria Bernhardt
    Zandria Bernhardt

12 Reviews

T September 25, 2020
Wonderful recipe and easy to bake! I’d probably go with 70% the sugar next time :)
 
Zoë M. September 11, 2020
These are my favorite. You don't even need to add chocolate chips. The coconut sugar adds a lovely caramel chewiness to everything. This is everything... and my husband loves to snatch one on the way to work before early morning shifts.
 
mtrelaun November 18, 2019
I used a tablespoon measure for these and got 14 cookies out of the recipe, rather than the 8 listed under the headnote. Just wondering: what kind/brand of refined-sugar-free chocolate or chocolate chips are people using?
 
Zoë M. September 24, 2020
I’ve been using Lily’s, but I find it works better with chocolate chips with sugar :-( ... I like chopping up a block of Trader Joe’s Dark Chocolate. I don’t know another brand that doesn’t use Stevia.
 
Dawn D. June 24, 2019
Absolutely Fantastic! I used brown coconut sugar and weighed out 9 cookies, which were generous. The flavor is delicious and truly, you don't miss the flour. I used my stand mixer since the recipe warned the dough will be thick. Will definitely make again even for those who don't mind gluten. Love them - thanks for posting!!
 
Linda June 23, 2019
Super delicious!! An easy recipe--I like to make these for breakfast. Since there's just my husband and I, I'll freeze leftover cookies and they taste just as good reheated in the oven!
 
Amy May 19, 2019
Is almond flour the same product as almond meal?
 
Judi F. May 17, 2019
These are my new fave cookies. I've made them, now, 5 times or so already ... and that's in just a month. So yum! So fast to throw together. And even sort of not-so-terribly-guilt-inducing. Also, another bonus: they stay fresh and nicely chewy for days and days. Yes - the recipe makes more than 8 cookies - but that's definitely another POSITIVE thing about them! Some of my family members can't tolerate gluten and so I frequently bake gluten-free things for them ... but am not usually so tempted all the time to nibble on said things myself all the time. These are truly delish, whether you ordinarily eschew gluten or not.
 
asideofsprinkles May 10, 2019
Made these and love the flavor. That said I did 1/4 cup mounds and still got 9 cookies - so something is off in this recipe above, a tablespoon is not accurate for 8 cookies. Also, the mixture did not come together at all, it was all crumbles, so I made a mound of crumbs, they melded together in the oven, but then I couldn't pick a cookie up without it falling apart once cooled.
 
Lori May 8, 2019
Really good! Don’t even miss the flour.
 
Zandria B. May 5, 2019
Very delicious but 8 cookies? Mine were more like a heaping Tablespoon not teaspoon and it still made 13!
 
Scott May 1, 2019
Wow. So fast to make and so freakin' good.