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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