I’ll admit, this one is very largely inspired by Goop’s “The Best Healthy Chocolate Chip Cookies” recipe. I am a big GP fan and firmly believe anything she touches is gold and this recipe is the closest thing to cookie gold I’ve come across in a long time, so I’m not (really) changing it!
I’ve tweaked it slightly to be a little more low FODMAP friendly (read: so I can eat more of them at a time) and I don’t always make the paleo version because I prefer peanut butter to almond butter, but when you find a recipe that’s just about perfect, you don’t need to do much else other than bake + share!
Note: You can make this vegan by subbing the egg for 1 flax egg + using vegan chocolate chips.
1 large egg
1 teaspoon vanilla extract
½ cup unsalted creamy almond butter or peanut butter (not paleo)
¼ cup almond flour
¼ teaspoon fine-grain sea salt
½ cup keto sugar (for a low FODMAP version) or coconut sugar
½ teaspoon baking soda
¼ cup chopped walnuts
¼ cup gluten free rolled oats
¼ cup dark chocolate chips or chopped dark chocolate
Pre-heat oven to 375 and line a cookie sheet with parchment.
Mix egg, vanilla, and nut butter in a large bowl until smooth.
Add in dry ingredients one at a time and mix until fully combined.
Fold in walnuts & chocolate chips (truthfully, I never measure either of these!)
Scoop the dough with a melon baller or form dough balls with your hands and place on cookie sheet being sure to leave space between for the cookies to spread.
Bake for 10-15 minutes (mine usually take 12-15) and allow to cool for 10 minutes before serving.
I’ve also made these cookies using a little cinnamon, pecan instead of walnuts, and maple syrup in place of the sugar, though that can change the texture slightly.