I don’t know 1 person that doesn’t love the famous $250 Neiman Marcus cookie recipe. They’re a holiday classic that, but are traditionally made with butter, flour, etc. I decided to try out one of my favorite childhood cookie recipes to make them more of a healthy snack instead of a rich, indulgent dessert.
- ½ cup coconut oil
- 1 cup coconut sugar
- 1 egg or flax egg (1 tbsp ground flax in 3 tbsp water)
- 1 tsp vanilla
- 1 ½ cup oats
- ¾ cup almond flour*
- ¼ cup coconut flour*
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp pink salt
- 2 ounces of dark chocolate, grated or chopped*
- ½ cup dairy free dark chocolate chips
- ½ to ¾ cup walnuts (or pecans)
- You can also use 1 cup of all purpose gluten free flour instead of the almond and coconut flour.
- I use any extra from a plain dark chocolate bar.
- Food Processor or blender/ninja
- Large mixing bowl
- Large baking tray/cookie sheet
- Add the coconut oil and coconut sugar to a mixing bowl until well incorporated.
- Mix in the egg and vanilla and set aside.
- Process or blend the oats into oat flour.
- Add in the remaining dry ingredients until combined.
- Add the dry ingredients to the wet and mix well.
- Chop the dark chocolate and walnuts or pecans until in small pieces and add to the bowl along with the almost all of the chocolate chips, leaving a few to place on top*
- Mix everything until well combined and place dough in the refrigerator at least 20-30 minutes to chill.
- Pre-heat oven to 375F/190C.
- Roll the dough into small (1-inch sized) balls and place on cookie tray.
- Lightly press down on the tops, the cookies will still be very round in shape.
- Add remaining chocolate chips and bake for 8-10 minutes, making sure not to over bake them.
- Let cook and immediately hide them from everyone 🙂
- I usually use the food processor to chop the chocolate and nuts.