Chocolate Chip Cookies

These cookies are to die for… and the best part is, they are actually pretty good for you!

They are gluten-free and dairy-free and made with wholesome ingredients. The best part is they are made with coconut palm sugar which doesn’t spike your blood sugar like regular white sugar does. Coconut palm sugar is rich in vitamins, minerals and contains 16 amino acids. As with any sugar, it’s best to use it sparingly, but it’s a much better alternative!

Okay, now for the recipe!

I like to simplify recipes as much as possible because then it makes me want to make it again. For these cookies, I use just one bowl, whip it all up and then use a cookie scoop which makes quick and equal dough balls.


  • 6 tablespoons coconut oil
  • ¾ cup coconut palm sugar (I get mine in the natural foods section at Independent)
  • 6 tablespoons natural almond butter
  • 1 ½ teaspoons vanilla extract
  • 1 egg
  • 1 cup almond flour
  • ¼ cup coconut flour
  • 1 teaspoon baking soda
  • ¼ teaspoon pink Himalayan salt (or sea salt)
  • 1 cup dark chocolate mini chips


Beat together coconut oil, coconut sugar, almond butter, vanilla, and egg, then stir in almond flour, coconut flour, baking soda, salt and chocolate chips. Spoon heaping tablespoons of dough onto parchment paper lined baking sheet and bake at 350 degrees for 8-9 minutes. Try not to eat the whole pan! 😛


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