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.


Recipe Summary

15 mins
10 mins
25 mins
30 cookies


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


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

  • 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