I find these grain-free walnut chocolate chip cookies a treat even without any refined flours or sweeteners making them metabolic-friendly. My recipe is light on sweeteners so adjust recipe for your taste. I find the chocolate chips add just the right sweetness to every bite. In addition, I prefer ghee rather than butter as it doesn’t contain lactose or casein yet adds a rich buttery taste. Adjust the recipe to your personal tastes.
Wet Ingredients:
- 6 Tbsp ghee (softened)
- ¼ cup creamy almond butter
- 1 Tbsp maple syrup
- 1/3 cup allulose (or sugar/sugar-sub)
- 1 egg or flax egg (1 Tbsp ground flaxseeds with 2 ½ Tbsp water)
- 1 ½ tsp vanilla
Dry Ingredients:
- 1 ½ cup almond flour
- ¾ tsp baking soda
- ¼ tsp sea salt
Mix-Ins:
- 1 cup chopped walnuts (or pecans)
- ~½ cup chocolate chips (semi-sweet or whatever you choose)*
Instructions:
- Preheat oven to 350 degrees F
- Combine “wet ingredients” (plus allulose) in a bowl
- Add “dry ingredients” and combine
- Finally add your nuts and chips
- Roll balls of approximately 1 ½ Tbsp batter and place on parchment lined baking sheet
- Bake about 10 minutes or until starting to brown on top
- Let cool on pan for 2-5 minutes before transferring to cooling rack.
- Let cool fully and enjoy!
*depending on which chocolate chips you use, you may be adding refined sugars to your cookies.
Enjoy these grain-free walnut chocolate chip cookies and let me know how you make them your own! See the original recipe from London which I simplified, healthified (even more), and made them my own. I chose Allulose as the base sweetener as it’s the latest/greatest in low glycemic natural sweeteners that don’t have the aftertaste of stevia or Monkfruit. Try it!
Health educator, author, and speaker, Linda Curry, facilitates, “Attaining health one bite at a time,” through simplifying health and growth strategies with wisdom, compassion, acceptance and practicality. Linda offers customized health consultations, cooking instruction and coaching as one-size does not fit all.