When people find out that I’m a food editor and cookbook author focused on wellness, they always want to know what I eat. Do I chomp raw kale from morning to night? How do I eat out? Do I drink alcohol?
Nope; I eat out with gusto; and yes, sometimes I drink alcohol, especially if it’s a good organic, naturally fermented red wine. You see, in my years of interviewing hundreds of the country’s best chefs and functional doctors, I’ve come to the conclusion that joy is a huge part of the wellness equation.
In my newest cookbook, Healthier Together: Recipes for Two—Nourish Your Body, Nourish Your Relationships, and in the recipes I share online, I take pains to make sure that my food is the type of crave-worthy dishes people wake up excited for. Flavor is first. Then, I work on the nutritional benefits of each dish, teasing in more vegetables, adding anti-inflammatory (and super-flavorful) spices, making sure there’s enough protein, fat, and fiber to keep my blood sugar stable so I feel good immediately (no hanger strikes!) and in the long term.
This approach extends to dessert. When I was first developing the recipes for my book, I knew I wanted to remake a classic chocolate chip cookie to have the qualities mentioned above, but also to just be the best chocolate chip cookie, period. I wanted crispy edges and a chewy center. I wanted studs of walnuts and chewy oats, and rich, melty chocolate chunks. I knew I wanted it to be gluten-free and dairy-free to keep my gut irritation low, but I wanted it to taste like it was filled with all the butter (because, let’s be real, butteriness is what I love most about chocolate chip cookies).
The #besthealthycookie recipe was born out of all of these desires, and it’s everything I wanted it to be, and more. It’s also ridiculously easy to make—it takes one bowl, and less than 15 minutes, oven time included (“It’s dangerous how easy it is to come home late and whip up a batch,” a friend recently told me).
My husband will often wake up craving a treat and make a batch for breakfast, and I can’t fault the choice, since it packs in more protein and fiber than most bars, cereals, or oatmeals (if you have a cookie and my favorite green smoothie, you’re pretty much living the dream). In fact, more and more readers have shared that they’re using the cookies as a grab-and-go breakfast that keeps them feeling full and good well through lunch.
They’re also super flexible—if you don’t like oats, don’t use ‘em. If you prefer a different type of nut, go for it. Want to add in some spices? You do you (I’ve done a cardamom pistachio version that was absolute heaven; I also stirred in some culinary lavender once, to delicate, delicious results).
Want to try these cookies yourself? Here’s the easy recipe.
Makes 8 cookies.
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup unsalted creamy almond butter (well stirred)
• 1/4 cup almond flour
• 1/4 teaspoon fine-grain sea salt
• 1/2 cup coconut sugar
• 1/2 teaspoon baking soda
• 1/4 cup chopped walnuts
• 1/4 cup rolled oats
• 1/4 cup dark chocolate chips or chopped dark chocolate
• 1 pinch Maldon or flaky sea salt, to sprinkle (optional)
See the full recipe on Food52.
More from Food52:
8 Helpful Tips for Traveling While Gluten-Free
One Gluten-Free Cake Mix, 100 Possibilities
Dorie Greenspan’s Secret Ingredient for the Chewiest Chocolate Chip Cookies
Just When We Thought Gingerbread Cookies Couldn’t Get Better, We Doused ‘Em In Chocolate
The ‘Why Didn’t I Think of That?’ Trick for the Best Chocolate Chip Cookies
Ovenly’s Secretly Vegan Salted Chocolate Chip Cookies
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