Jen's Flourless Nut Lover's Chocolate Chip Cookies

I did it! I made a great tasting chocolate chip cookie without any flour! I was surprised at how great these cookies turned out! I have always tried to incorporate whole grains in my cookies. I love to sneak all kinds of goodness in them. Today, I substituted the flour in one of my favorite chocolate chip cookie recipe with some wholesome grains I had on hand. If you're looking to healthify any recipes, start by substituted the white flour with any of the following or combinations of: unbleached, unbrominated white flour (King Arthur's is a great choice), white whole wheat flour, whole wheat flour, oat flour, almond meal, ground flaxseed, quinoa flakes, etc... Substitute some of the sugar for organic sugars, or honey. Most cookies are far too sweet. You can usually cut back 1/4 of what the recipe calls for without noticing a difference.

Jen's Flourless Nut Lover's Chocolate Chip Cookies

1/2 c. unsalted butter, soft
1/2 c. organic brown sugar
1/4 c. organic sugar
1/4 c. honey
3/4 tsp. vanilla
1 egg, organic cage free

1/2 tsp. aluminum free baking soda
1/2 tsp. salt
2 c. old fashioned oats
1 c. slivered almonds
1/2 c. ground flaxseed
1 c. unsweetened coconut, finely grated
1/2 c. shredded coconut

Add-ins: Nuts of your choice! or dried fruits if you wish
1/2 c. unsalted roasted sunflower seeds
1/2 c. walnuts
1 c.70% cocoa chips, carob chips or chocolate chips

Preheat oven to 350.

In a blender or food processor, blend the oats and slivered almonds until you get a flour like consistency. Set aside.

Next, cream butter, sugars, honey, egg, and vanilla.

On stir speed, add baking soda, salt, oat/almond flour, ground flaxseed, and coconut. Mix until well combined. Stop and scrape the sides as necessary.

Coarsely chop up the sunflower seeds and walnuts. My husband doesn't like nuts in baked goods. Shhhh...don't tell him about the ground up slivered almonds...he didn't notice! So I made half the batch with the extra nut add-ins.

Finally, stir in the add-ins of your choice.

I used the medium cookie scoop and flattened each ball a tad on a silpat or parchment paper lined cookie sheet.

Bake for 9-10 minutes.