easy chocolate chip cookies

No sugar, no grains, no dairy (and yes, they are still delicious!). Makes 12 cookies
This recipe is part of Dr. Michelle Marcoux’s series What My Kids Eat – healthy recipes and meal planning from a naturopathic doctor mom!


1 cup nut butter (almond or cashew works well, but you could use any nut butter here)

½ cup powdered erythritol (I use Swerve) – you could also use ¼ cup of coconut sugar

1 large egg (you can also use a flax egg if you need this to be egg-free – see below)

1/3 – ½ cup chocolate chips (I use Lily’s or Krisda brand because they are sweetened with stevia)


Preheat oven to 350F. Mix nut butter, egg, and erythritol in a bowl until smooth and well incorporated. Stir in chocolate chips. Roll dough into 12 cookie balls. Place on a baking sheet about 2 inches apart and flatten gently into a round cookie shape. Bake for 10-12 minutes, or just until edges are golden brown.

Flax Egg: mix 1 tbsp group flax with 2 ½ tbsp water. Let sit for 5 minutes, until thick and “eggy.” Use in place of 1 egg in any recipe.

Nut Free: use pumpkin seed butter instead of nut butter

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