A cookie you can feel great about eating for breakfast is my kind of cookie.

Also in that category of things that are my jam– any cookie that actually comes out well enough that other people like it too.

I’m not exaggerating. I have no shame about it. Baking is not my forte. All those rules and all that measuring. And those dishes. Just to eat more sugar.

But, once in a while, I do good. Good enough at least to make cookies that are healthy enough to have no guilt while eating (so much real food and protein and healthy fats and good things in them), but also good by normal people’s cookie standards. And are gone in less than 24 hours from their plate by the stove.

That’s how I know I’ve hit gold.

You should too.

Flourless Everything Cookies

Makes 16 cookies

1 cup coconut flour

1 cup large coconut flakes

2 eggs

1/2 cup walnuts, roughly chopped

1/2 cup cashew butter (or almond/peanut)

1/2 cup maple syrup

1/2 cup chocolate chips (plus 1/4 cup for toppings)

1/4 cup raisins

6 tablespoons butter, melted (or coconut oil to keep it dairy free)

2 teaspoons vanilla

1 teaspoon baking soda

Preheat oven to 375 and line 2 baking sheets with parchment paper. Mix all ingredients together until they are well combined. Form 2 inch cookie balls with your hands and place on the baking sheet, making a indentation in the middle of each with your fingers.

Add a pinch of chocolate chips to the middle of each cookie and bake for about 20 minutes, until golden brown.

I love these warm with a extra little smear of cashew butter on top. To die for!