Chocolate Chip Breakfast Cookies

These chewy cookies are adapted from a recipe titled "Best Healthy Chocolate Chip Cookies" found on Food52.com. The author used coconut sugar which keeps your blood sugar from spiking (hence the "healthy" moniker). I prefer the flavor of granulated sugar so mine aren't quite as healthy. You choose.

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Chocolate Chip Breakfast Cookies

Adapted from food52.com
Yields about 32 cookies

adjustments for altitudes of 3500-5500 feet

add 1 1/2 T almond flour

subtract 1 1/2 T sugar

subtract 1/2 teas baking soda
eggs at room temperature

3 large eggs

1 T vanilla extract

1 1/2 c creamy unsalted almond butter (well stirred and at room temperature)

3/4 c almond flour

3/4 teas fine-grain salt

1 1/2 c sugar (granulated or coconut sugar)

1 1/2 teas baking soda

3/4 c chopped walnuts or pecans

3/4 c rolled oats

3/4 c dark chocolate chips or chopped dark chocolate

a bit of flaky sea salt, to sprinkle on top if you desire

Place a silicone baking mat or parchment paper on 2 or 3 baking sheets. Bring your oven to 375F.

Beat the eggs, vanilla, and almond butter in a large bowl until combined. Add the almond flour, salt, sugar, and baking soda, stirring until smooth. Add the nuts, oats, and chocolate chips and stir. This will take a bit of work because the dough will seem crumbly and rather dry, which is okay. (Unless you use a liquidy almond butter, see note below.)

Use a tablespoon or a tablespoon scoop to pick dough up and place in your hands. Roll the dough to compress into mounds and place on the baking sheet. If you used the runnier almond butter, flatten the cookies a little in the center so they look like hockey pucks. If you used a drier brand your dough may not look much like dough, kind of dry and crumbly. I found I could press this type of dough together with my hands and the cookies turned out fine.

If using, sprinkle with the salt.

Bake for 10-15 minutes (for my oven it is 11 minutes). I like them to look just slightly undercooked but you may like them once they are golden brown around the edges. 

Take them from the oven and allow to cool on the cookie sheet for 10 minutes. Transfer them to a cooling rack to cool completely. 

Note:

The original author used coconut sugar and indicated that the quality of these cookies goes down markedly after the first day. So she divides the recipe and cooks only a third. I find that granulated sugar keeps these cookies quite moist for several days.

I've made these 4 times now and each time they've been different (but always tasty). This recipe may be more sensitive to brand characteristics than some baked items. I've used 3 different types of almond butter and have begun to believe my favorite comes from Trader Joe's, but I'll try Costco's Kirtland brand again because it is affordable. If you try these cookies and aren't as happy with the outcome, try again using a different brand of almond flour.