Nut Meal/Flour Chocolate Chip Cookies

I may have to change the name of this blog soon, for various reasons. One is that I'm going to need to remake EVERY one of these meals soon without using any plastic of any kind.

[soapbox]We just found out that my son has nearly toxic levels of plastic in his blood, which comes from all the use of plastic in not only freezer meals (leaching into the food when it defrosts or is WARM in the bag) but various other sources in the house (like shampoo, plastic cups, paper products, etc). So, I'm going to start using glass storage and see where it takes me.[/soapbox]

Also, I'm branching out to lots of grain and dairy free recipes for health reasons. So when I find a great recipe, I'm waffling on where to post it! So I might change the blog name and hope you followers come along! :)  It's going to have to be something to do with Healthy Eating and Freezer Meals. I dunno, the name is in the works.

ANYHOW, I made some fantastic SERIOUSLY cookies last night. I actually ate them for breakfast this morning they were THAT good. You can make these dairy free (using ghee) and you also might be able to make them egg free (with flax), but I made them with butter and eggs. So delish.

The original recipe called for almond flour, but I am allergic to almonds (darnit!) so I gave this a whirl with walnuts! And best thing ever, you don't even have to buy special walnut meal to make this. I purchased a bag of walnuts from Trader Joe's (walnut baking pieces) and stuck them in my food processor until I liked the consistency. Then voilĂ ! I have meal/flour. I've also done it with sunflower seeds, halzenuts, and almonds (for my sons). It works great and is more than half the price of already ground meals/flours.

So here is what you need:


1/2 cup butter, softened (not melted! You can use ghee)
1/4 cup coconut oil, softened
3/4 cup brown sugar (or coconut palm sugar)
2 teaspoons vanilla extract
2 large eggs (or flax meal mix)
1/2 teaspoon baking soda
1/2 teaspoon salt
3 cups walnut or almond meal/flour
1 1/4 cups chocolate chips of choice


Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Cream together the butter, coconut oil, and brown sugar. I'll note here that you can use 100% butter/ghee instead of some coconut oil. Makes the cookies a slightly different flavor, but so good all the same.

Add the vanilla and eggs and mix well.

Mix in the baking soda and salt. Add the meal/flour, 1 cup at a time, beating well after each addition.

If you have ground your own meal, pay attention to the consistency. Sometimes my ground stuff has more air pockets when I measure, so add more if the batter looks too runny. You want it to hold up to heat for a little while ;)

Fold in the chocolate chips.

If you refrigerate for 30 minutes before you bake, they won't spread as much. And trust me when I tell you, these bad boys SPREAD. These pictures are NON-CHILLED. So you can see they are flat, but oh so yummy.

Using two spoons, put dough balls onto the lined baking sheet and make sure they are a good 3 inches apart. Because they WILL spread (especially if you have not refrigerated the dough).

Bake for 11-13 minutes. Allow to cool on the pan then transfer to a baking rack (to make more!).

Eat way too many, but love every second of it ;)

1 comment:

Faith said...

One thing I've found with making my own nut flours or butters is that it helps if I know what the original amount needs to be (by weight is more accurate, but I've just been doing by volume). Seems to give me a more accurate/consistent result. :)