Best Chocolate Chip Nut Cookies Ever!

This recipe is the slightly healthier Stonehill Wellness take of a recipe we found on the blog Baker By Nature. (You can find all her wisdom at bakerbynature.com). Basically, we took her original recipe, reduced the sugar, replaced the flour with gluten free nut flour and added walnuts and peanut butter. We also used dark chocolate instead of semisweet!

Here’s what you’ll need:

• 1 cup or 2 sticks of butter

• 2 and ⅓ cups of Paleo Flour (we used a mixture of coconut, almond and tapioca and arrowroot)

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup brown sugar

• ¼ cup granulated sugar

• 2 large eggs

• 1 tablespoon vanilla extract

• ¼ cup chopped walnuts

• ¼ cup organic chunky peanut butter

• ½ cup dark chocolate morsels

Before baking, we recommend browning the butter. This isn’t something that we normally do, as it's time consuming, and we’re all about efficiency, but in this case we highly recommend! The extra time and effort is WORTH IT for that rich, nutty flavor. Simply melt the butter in a saucepan over medium heat and let it melt completely. Keep cooking butter and stirring until it reaches a deep brown color. Be careful not to burn! Then pour brown butter (including the solid bits at the bottom) into a bowl and put it in the fridge or freezer until it reaches room temperature. 

Once butter is room temperature- you’re set to get started. 

Preheat oven to 375 degree. Then, in one bowl, mix flour, baking soda and set aside.

Next, mix both sugars, brown butter, peanut butter and vanilla. Stir in eggs one at a time. Once it's soft and creamy, start adding flour mixture little by little until dry ingredients disappear. 

Finally, fold in nuts and dark chocolate morsels. Be sure to save some chocolate morsels for the tops of the cookies!

Roll your cookies to the desired size on a prepared sheet - we recommend laying down parchment paper. Be mindful that these cookies will spread quite a bit, so leave a couple inches between dough balls. Pro tip: This recipe yields lots of dough - about two dozen cookies. If you don’t want to bake them all at once, roll leftover dough into balls, place in a sealed container and freeze! You’ll have cookie dough ready to bake the next time you're craving homemade cookies!

Bake for 9-10 minutes- no longer! You want that ooey gooey middle. Be sure to let them cool for at least 10 minutes before transferring from the baking sheet, so they don’t break apart. We enjoyed with a cold glass of almond milk and it was divine!

This baking experiment turned out better than we could have possibly imagined!