These are some of my favorite cookies to make when I’m craving something sweet yet simple. They’re ready in under 20 minutes and require zero flour, with almond butter and flaxseeds serving as a nutrient-dense dough rich in fiber, healthy fats, and antioxidants. With no need for eggs, they’re also vegan-friendly.
I hope you enjoy!
Wishing you health and happiness,
Mark Hyman, MD
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- 1 cup smooth raw almond butter
- ¼ cup coconut sugar or monk fruit (the photos show monk fruit)
- 3 tablespoons ground flaxseeds
- ¾ teaspoon pure vanilla extract
- ⅓ cup dark chocolate chips (look for 70% cacao or more)
- Pinch Maldon or sea salt
1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine almond butter, coconut sugar, ground flaxseeds, and vanilla extract. Gently fold together using a spatula. Once the ingredients are combined and almond butter is less sticky, use your hands to ensure everything comes together. Do not over mix as it can crumble and break apart.
3. Fold in chocolate chips, saving some to top the cookies.
4. Using your hands, create 1-inch balls and place them on a parchment-lined baking sheet. Press down slightly to flatten and top with the remaining chocolate chips.
5. Bake for 10 minutes. When ready, remove from the oven and immediately sprinkle with salt. Transfer cookies to a cooling rack; they will firm as they cool. Cookies can be kept refrigerated for up to 2 weeks or in the freezer for up to 2 months.
Nutritional analysis per cookie (if using coconut sugar): Calories: 162, Fat: 12g, Saturated Fat: 2g, Cholesterol: 0mg, Fiber: 2g, Protein: 5g, Carbohydrates: 10g, Sodium: 15mg, Sugars: 4g, Net Carbs: 8g