Chocolate Chip Walnut Pecan Coconut Cookies
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Golden, chewy-edged cookies loaded with dark chocolate chunks, toasted walnuts and pecans, and coconut, finished with a sprinkle of flaky salt. Grain-free and refined-sugar-free, and every bit as satisfying as the classic.
Yield: About 18 cookies · Active: 20 min · Total: 45 min (including chilling) · Year-round · Best eaten: midday or early afternoon
Ingredients
2 cups almond flour
2 tbsp coconut flour
½ tsp baking soda
¼ tsp Baja Gold sea salt
6 tbsp grass-fed butter, softened (or coconut oil)
⅓ cup coconut sugar
2 tbsp maple syrup
1 pasture-raised egg, at room temperature
1½ tsp pure vanilla extract
½ cup walnuts, toasted and chopped
½ cup pecans, toasted and chopped
½ cup unsweetened shredded coconut
½ cup dark chocolate chunks (sweetened with coconut sugar, or 100% cacao for less sweetness)
Flaky sea salt, to finish
Method
Mix the dry ingredients. Whisk the almond flour, coconut flour, baking soda, and salt.
Cream the butter. Beat the butter, coconut sugar, and maple syrup until creamy, about 1 minute, then beat in the egg and vanilla.
Make the dough. Stir the dry ingredients into the wet until combined, then fold in the walnuts, pecans, coconut, and chocolate.
Chill the dough 20 minutes, so the cookies hold their shape and turn out chewier.
Shape. Heat the oven to 350°F and line a baking sheet with parchment. Scoop the dough into heaping tablespoons, set them 2 inches apart, and flatten them slightly. Press a few extra chocolate chunks onto the tops.
Bake 10–12 minutes, until golden at the edges but still soft in the center. Sprinkle with flaky salt as soon as they come out.
Cool 10 minutes on the pan; grain-free cookies firm up as they cool.
Storage: Airtight at room temperature up to 4 days, or frozen up to 3 months. You can also freeze scooped dough balls and bake them straight from frozen, adding 2 minutes.
Nourishment Notes
Almond flour — vitamin E, magnesium, and monounsaturated fats.
Walnuts — ALA omega-3s and polyphenols.
Pecans — manganese, zinc, and polyphenols.
Coconut — fiber and lauric acid.
Dark chocolate — magnesium, iron, and flavanols, plus theobromine, a gentle stimulant.
Pasture-raised egg — choline and fat-soluble vitamins.
Grass-fed butter — vitamins A and K2.
As a circadian treat, these cookies land best at midday or in the early afternoon, when your body handles sweets most gracefully in daylight.
Sourcing
Almond and coconut flour — organic and fresh (keep them in the fridge)
Walnuts and pecans — organic, kept in the fridge
Shredded coconut — organic, unsweetened, and sulfite-free
Dark chocolate — organic, sweetened with coconut sugar, like Hu Gems, or 100% cacao, like Pascha's chips; ideally tested for heavy metals
Grass-fed butter — organic, cultured butter from 100% grass-fed cows
Eggs — organic and pasture-raised
Coconut sugar and maple syrup — organic coconut sugar; organic Grade A dark maple syrup
Baking soda — aluminum-free
Vanilla — organic pure vanilla extract
Salt — Baja Gold sea salt; Maldon for finishing
— Anna aka Food Marshall