I came up with this recipe when I had a sweet tooth that needed tending to, and I wanted to make it a little healthier than your average cookie. So I replaced some of the flour with coconut and almond flour and used 1/2 cup of coconut oil instead of a whole cup of butter. I use all organic ingredients, but that's up to you. This is our family go-to cookie recipe. We've made it so many different ways and loved them all, but our favorites are semisweet chocolate chips with walnuts, or white chocolate chips with macadamia nuts. It's a win-win with these amazing cookies.

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
30
Yield:
30 cookies
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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line 3 baking sheets with parchment paper.

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  • Beat brown sugar, white sugar, butter, and coconut oil together in a bowl with an electric mixer until light and creamy. Add eggs and vanilla extract; beat until just combined.

  • Combine all-purpose flour, almond flour, coconut flour, baking soda, and salt in a bowl. Whisk to mix evenly. Pour into the butter mixture; stir until well combined. Fold in chocolate chips and nuts. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.

  • Bake in the preheated oven until golden brown and edges are set, 10 to 12 minutes.

Cook's Notes:

Pastry flour can be substituted for the all-purpose flour.

Use any variety of chocolate chips and nuts you desire.

Nutrition Facts

209 calories; protein 2.5g 5% DV; carbohydrates 22g 7% DV; fat 13.6g 21% DV; cholesterol 20.5mg 7% DV; sodium 148.4mg 6% DV. Full Nutrition
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