I’ve been home in California for a week now after our overseas adventure through England, Scotland and Ireland and am finally readjusted to my native time zone. It’s hard to put into words the breathtaking beauty of the scenery, the enchanting architecture (see pic below), tantalizing food, and most notably, the warm and friendly people that we encountered. I could have happily spent another few weeks over there!
But there’s magic in coming home.
It’s the little things that often go unnoticed, about being home, that I’m appreciating with new eyes. Driving on the comfortable side of the car and road. Using a familiar currency. Eating a habitual meal. Conversing in a common dialect. Sleeping in the most comfortable bed in the world – your own.
Relaxing at home with the sweet comforting aroma of freshly baked cookies in the air…
That’s what I got busy doing when I got home! Coming up with a new, indulgent cookie recipe that’s filled with only wholesome ingredients. It’s moist and dotted with chocolate chunks, for maximum cookie eating enjoyment 🙂
This is the tastiest cookie that I’ve eaten in a while! With a base of toasted walnuts, almond flour and coconut flour, these morsels are filled with healthy fat to provide sustainable energy to power your day. The chocolate chunks are made with stevia-sweetened chocolate bars, making the overall sugar impact much lower than traditional cookies.
I highly recommend making extras to store in an airtight container in the fridge for weeks of after dinner cookie treats. Enjoy!
- 3 cups raw walnuts
- ¼ cup plus 2 Tablespoons coconut flour
- 1 cup blanched almond flour
- ¼ cup arrowroot starch
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 2 eggs
- 1 teaspoon vanilla extract
- ⅓ cup pure maple syrup
- 5 to 10 drops liquid stevia
- ¼ cup coconut oil, melted
- 3 (2.8 oz) Lily’s Extra Dark Chocolate No Sugar Added Bars (70% cocoa with sea salt) roughly chopped
- Preheat oven to 350 degrees F. Lightly grease a baking sheet with coconut oil.
- Place the raw walnuts in a large dry skillet and place over medium low heat, stirring often, for 5 to 10 minutes, until toasted. Remove from heat and allow to cool.
- Place the toasted and cooled walnuts in a food processor and pulse until coarsely ground. Add the coconut flour, almond flour, arrowroot starch, baking soda and sea salt. Pulse until fully combined. Transfer the dry ingredients to a large mixing bowl.
- In the emptied food processor, combine the eggs, vanilla, syrup, liquid stevia and (cooled) oil. Pulse to combine. Add the dry ingredients back in and pulse to combine. Stir in the chopped chocolate bars.
- Shape the dough into 40 cookies, flattening them slightly onto the greased pan. Bake for 12-15 minutes, or until golden.
- Allow to cool on the pan for 5 minutes, then transfer to a wire cooling rack. Store in an airtight container in the fridge.
Here’s my favorite picture from our trip taken on my iPhone of the view from our hotel room of the Edinburgh Castle, minutes after a downpour…