Recipe: Low-GI Chocolate Chip Holiday Cookies

By Crystal H. Shelton, Senior Scientific Researcher


  • ¼ cup butter
  • ¼ cup coconut palm sugar
  • 2 tbsps. honey
  • 1 large egg, room temperature
  • 2 tsps. vanilla
  • 1½ cup blanched almond flour
  • 2 tbsps. coconut flour
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ¼ cup dark chocolate pieces
  • ¼ cup chocolate chips


  1. Preheat oven to 350°F.
  2. In a food processor, cream the butter, coconut sugar, honey, egg and vanilla for about 15 seconds until smooth and fluffy.
  3. Add the almond flour, coconut flour, baking soda and sea salt and mix again until combined, about 30 seconds. Mix well.
  4. Stir in the chocolate chips by hand.
  5. Place ping-pong sized balls of dough on a cookie sheet lined with parchment. Using another sheet of parchment on top of the dough, flatten them slightly with the palm or your hand or a spatula.
  6. Bake for 9-12 minutes, until slightly golden around the edges.