Off the Wall-nut Chocolate Chip Cookies
Servings Prep Time
1dozen 15minutes
Cook Time Passive Time
12-15minutes 30minutes
Servings Prep Time
1dozen 15minutes
Cook Time Passive Time
12-15minutes 30minutes
Ingredients
Dry Ingredients
  • 1cup almond flour
  • 1/2tsp himalayan salt
  • 1/2tsp baking soda
  • 1/2cup coconut sugar
Wet Ingredients
  • 1 tsp pure vanilla
  • 1 egg
  • 1/4cup melted ghee or coconut oil
Add Last
  • 1/2cup chocolate chipsgluten, dairy, soy free
  • 3/4cup walnutschopped
Instructions
  1. Turn on oven to 350 degrees.
  2. Place the dry ingredients in your mixer on low.
  3. Place the wet in a small bowl and whisk until blended
  4. With processor on low, pour in the wet in with the dry and mix well.
  5. Turn off the mixer and stir in the chocolate chips and the walnuts.
  6. I use a mellon scoop to place them on a paper lined cookie sheet. Cook for 8-10 minutes.
  7. Let cool, if you can. These are so soft and chewy. Just yummy!
Recipe Notes

They will keep in a plastic baggie in the fridge for 3 or 4 days. I usually freeze them so I don’t eat them all at once! Then I place a couple in the toaster oven to warm them up. Enjoy!