Chocolate chip cookies recipe

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  • Yield: 16 (2-inch) cookies


  • 2 cups walnuts
  • ¾ cup raw coconut flour
  • 3 tablespoons sun-dried cane juice crystals or coconut sugar
  • 2 tablespoons lucuma powder
  • 2 tablespoons grassfed whey powder or tocotrienols (optional)
  • Few pinches of cinnamon powder
  • 1 teaspoon vanilla bean powder
  • ½ teaspoon chaga extract powder
  • ¼ teaspoon Himalayan salt
  • ¼ cup raw honey, crystallized
  • 1 tablespoon coconut oil, solid or liquid
  • ¼ cup Raw Chocolate Chips
How to Make It
  1. Process the walnuts into a fine flour in a food processor.
  2. Add the coconut flour to the food processor, and mix until combined.
  3. Grind the cane juice crystals in a coffee grinder or a spice grinder until a powder forms.
  4. Add the cane juice powder and all remaining dry ingredients (except Raw Chocolate Chips) to the food processor, and process until combined.
  5. Add the honey and coconut oil, and process until the mixture becomes a loose dough that is starting to come together.
  6. Line an 8 × 8-inch brownie pan with parchment paper, and press the dough into the pan with your hands, then top with another sheet of parchment paper, and roll a straight-sided glass over the top to evenly compact the dough.
  7. Remove the top sheet of parchment paper, then distribute the Raw Chocolate Chips onto the top of the dough, and press lightly. If you like, you can place another sheet of parchment paper on top and evenly press to embed the chocolate chips in the dough.
  8. Chill for about 1 hour, remove from the pan, place on a cutting board, and cut into squares. Store chilled.

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