I know; I know. This doesn’t seem like a very serious topic. But cookies are a very serious thing around our house. Dad is always complaining that we don’t have any cookies and he keeps asking when I will be making some. After exhausting all of the varieties in the grocery store, I finally broke down the other day and baked cookies. But I didn’t want the standard overly sweet cookie, and I wanted something a little different in flavor. So I did something new: I created my own cookie recipe. And they were very good (if I do say so myself – the other people in my house agreed). A good blend of crunchy and chewy, they were not too sweet and not too savory with a good twist of flavor for an element of different. Not the best dessert cookie, but certainly delightful for a snack (or breakfast)!

Without further ado, I present to you the Almond Coconut Chocolate Chip Cookie!


Almond Coconut Chocolate Chip Cookie


1 cup butter

3/4 cup coconut sugar

1/2 cup brown sugar

2 eggs

1 tsp. vanilla

1 cup almond butter

3 cups unbleached all-purpose flour

1 tsp. baking soda

1/2 tsp. Celtic sea salt

1 cup chopped walnuts

1/2 cup – 1 cup shredded coconut

1 cup semi-sweet chocolate chips


Preheat oven to 350*. Soften butter to room temperature, then in medium large bowl whip butter and sugars together until light and fluffy. Beat in eggs and vanilla. Beat in almond butter, combining well. In separate bowl, whisk together flour, baking soda, and salt. Combine flour mixture with wet ingredients mixing 1/3 of the flour mixture in at a time. Switch from beaters to a wooden spoon and stir in walnuts, coconut, and chocolate chips.


Line a cookie sheet with parchment paper, and form about tablespoon size cookies. Flatten the dough on the sheet, spacing about an inch apart. Bake for 15 minutes. Remove from oven, allow to cool for 1 minute before moving to a cookie rack to cool completely. Enjoy while warm or once completely cooled!