I’ll say it again. Best cookies ever.
I know, I know… The internet is full of recipes claiming this superlative. But for me any my family, this recipe is where it’s at. And the best part? They’re actually good for you!
These cookies are the ultimate combination of nutty and chocolatey with sensational texture and flavor. Crunchy roasted almonds, dark chocolate chunks, nutty walnuts, coconut and maple syrup. They’re not too sweet and have just enough salt to highlight each flavor, and since most of the ingredients are whole, unrefined foods, the end product is filling and satisfying with no sugar hangover. And while they’re slightly more time consuming and a bit pricier than your average cookie, they make up for it by being so freaking fantastic. Seriously though… So damn good.
I call these health cookies because the fat, sugars and grains are unrefined. I use pureed nuts instead of butter or oil, Whole grains intend of processed white flour, and maple syrup (or dates) in place of refined cane sugar. The variations for this recipe are endless, so after making these cookies, use this recipe as a base for your own variations!
Before I share the recipe, here are a few tips to ensure your cookies turn out awesome!
I highly recommend preparing as much of this from scratch as possible. It adds some steps to the process, but the love and attention have a real impact on the final product. For example, homemade almond butter and freshly toasted almonds are 10 million times better than store-bought. (You can find my recipe for homemade almond butter here).
To toast raw almonds, simply bake them on a cookie sheet at 350 for 10 minutes or until fragrant. Let cool completely and then chop them. To get nice even pieces, use the base of a large knife and forcefully press down quickly with even weight, making nice clean cuts (and inevitably banging on the cutting board, potentially waking a napping toddler).
Try to get a nice dark chocolate. I prefer this awesome 72% cacao “Pound Plus” from Trader Joes. I then cut it up into chunks for the cookies. To get nice chunks and avoid the chocolate from shaving while you cut it, use the same method as I described for chopping the almonds. Cut each small square in half, then chop the pieces even smaller.
You can make these with whole wheat flour or oat flour (which I used this time). To make easy homemade oat flour, just put some oats in your blender and blend away! It’s amazingly easy, especially if you have a good blender like a Vitamix. I have also made variations of “health cookies” with combinations of different flours like almond, coconut, quinoa and others.
The walnuts in this recipe can be substituted by an additional 1/2 cup of almond butter, but I prefer it with the combo of the two nuts.
Unsweetened coconut was surprisingly easy to find (from Fry’s/Kroger) and the same price as sweetened!
We prefer to keep these cookies in the freezer and eat them semi-frozen. The crunchy chocolate and chewy dates add even more to the awesome texture.
Alright, now let’s make some health cookies!
Recipe: Nutty Chocolate Chunk Health Cookies
Preheat oven to 350 degrees.
In the food processor, blend together almond butter, walnuts, and maple syrup until relatively smooth. Blend in eggs and vanilla. Toss in unsweetened coconut and pulse for about 5 seconds.
Add oat flour, salt and baking soda.
Add oats and blend until incorporated.
Move dough to a large bowl and fold in chocolate chunks, almonds and dates.
Scoop large balls of dough onto an cookie sheet and bake for about 9-11 minutes. The smaller you make them, the less time they will need.
I highly recommend storing these in the freezer and eating them semi-frozen, but feel free to enjoy them at any temperature! Enjoy these and don’t forget to share your comments and questions. Happy baking!
Recipe: Nutty Chocolate Chunk Health Cookies
(AKA Best cookies ever)
Makes 9-14 cookies (depending on how big you make them)
- 1/2 cup almond butter
- 2/3 cup walnuts
- 1/2 cup maple syrup
- 2 eggs
- 1 tablespoon vanilla
- 1/2 cup unsweetened shredded coconut
- 1 1/2 cups oat flour
- 1 cup oats
- 1 tsp baking soda
- 3/4 t salt
- 1 cup chopped roasted almonds
- 3/4 cup dark chocolate chunks
- 1/2 Chopped Medjool dates
- Preheat oven to 350 degrees.
- In the food processor, blend together the almond butter, walnuts, and maple syrup until relatively smooth. Blend in the eggs and vanilla. Toss in the coconut and pulse for about 6 seconds.
- Add oat flour, baking soda and salt, processing until combined. Add oats and blend until incorporated. Dough will be sticky.
- Move dough to a large bowl and fold in chocolate chunks, almonds and dates.
- Scoop large balls of dough onto an cookie sheet and bake for about 9-11 minutes. The smaller you make them, the less time they will need.