The BSF Chocolate Chip Cookie (Butterless-Sugarless-Flourless)

The BSF Chocolate Chip Cookie (Butterless-Sugarless-Flourless) |

So remember a while back when I made some super healthy chocolate chip cookies using bananas and almond butter & meal? Well, I may have outdone myself and made them even more delicious. I know what you’re thinking: “That’s impossible!” “That’s crazy talk!”. Okay fine, you’re probably not thinking anything at all except about yummy cookies at this point, and frankly I don’t blame you. But I did indeed manage to make those cookies even better with just a little (teeny-tiny I swear) extra-effort! (Psssst… the secret is hazelnut meal and homemade almond butter) So here you go, a newer, better rendition of a healthy chocolate chip cookie! Oh and did I mention these are gluten-free too? You’re welcome.


The BSF Chocolate Chip Cookie (Butterless-Sugarless-Flourless)

Makes 15 cookies

Homemade Almond Butter

1 1/2 cups roasted, unsalted almonds



1/4 cup overripe banana, mashed (about 1/2 a large banana)

1/4 cup homemade almond butter

1/4 cup honey

1 egg

1 1/2 cups hazelnut meal

1 tbsp flax meal

1/2 tsp baking soda

Pinch of salt

3/4 cup mini-chocolate chips


To make the Almond Butter:

  1. Put all the almonds in a food processor.
  2. Process for 10-15 minutes until you have almond butter. You’ll wonder after about 5 minutes how the powder could become nut butter, but good things come to those who wait. Promise!
  3. Once you’re happy with the consistency (thick but spreadable), store the almond butter in a glass jar or container, at room temperature or in the fridge. This makes approximately 1 cup almond butter.


To make the Cookies:

  1. Preheat the oven to 350˚F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, combine the banana, almond butter, honey, and egg. Whisk to combine.
  3. Add the hazelnut meal, flax meal,baking soda, and salt. Whisk until smooth.
  4. Fold in your mini chocolate chips.
  5. Drop the dough in 1 1/2 tablespoonful amounts on your parchment paper (I like using a medium ice-cream scoop), spreading them out so that they don’t touch. With very wet hands or a very wet spatula, lightly press the top of each cookie to flatten it slightly (re-wetting as you go). This just helps them get a nice cookie shape.
  6. Bake for 12-15 minutes until golden.
  7. Allow to fully cool on your baking tray (they’re too fragile to handle when hot).

The BSF Chocolate Chip Cookie (Butterless-Sugarless-Flourless) |

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