This recipe is a oldie because it’s one I posted in my notes section of my Facebook when my website was being a b*tch. But if you don’t have Facebook, which I think is dumb, or don’t check Facebook like me because Facebook is annoying, then you didn’t see this gem of a recipe. Cookies that are nut free, with gigantic chocolate chunks, mixed with vanilla beans is always a good choice. Try this recipe. It can be your Xmas cookie recipe to share with your friends that bad mouth paleo. Show them what’s up.
The holidays are weird when it comes to commercials. Mostly because the perfume and cologne commercials get even more ridiculous than they already are. What in the hell is up with those commercials? They make absolutely no sense, they have no purpose and no theme, and just incredibly good looking people. Just because the person is good looking doesn’t mean they smell good. Believe me, I coach people for a living…I know this.
So I pretty much got all my Christmas shopping done the other day. The mall is much more bearable when you get there right when the doors are opening. An hour in, it’s hell. But I ended up only buying a few things for myself. THEY WERE ON SALE, OK!! I couldn’t help it. The New Year is sneaking up quickly and I’m trying to be sexier by then. It’s not really working. My hair is super long though, so if I wanted to try to send in Maxim magazine style shots with just my hair covering my nipples, I totally could. Too far? My bad.
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Oldie but a Goodie: Giant Vanilla Bean Chocolate Chunk Cookies (nut-free)
- Yield: 7 1x
Ingredients
- 1 cup sunflower seed butter (or nut butter)
- 1/3 cup raw honey
- 1 egg, whisked
- 1 vanilla bean stem, slit lengthwise, little baby beans removed with the edge of your knife
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- pinch of salt
- 1/2–1 cup Enjoy Life Mega Chocolate Chunks (or dark chocolate chips)
Instructions
- Preheat oven to 350 degrees.
- Place all ingredients in a large bowl and mix well.
- Line a baking sheet with parchment paper.
- Use an ice cream scoop to scoop out a dollop of cookie mix and pour onto baking sheet. Space out so cookies do not form together when they bake (like mine did).
- Bake for 18-20 minutes, be careful not to overcook these.
- Let cool. Then eat up!
- My mix made 7 large cookies, but you could make them smaller!
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You May Also Like:
Soft & Chewy Double Chocolate Cookies
Elvis Cookies: “Peanut Butter” Banana Bacon Chocolate Chip Cookies
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These were fabulous! I’ve been pale/primal for about 7 months, and have lost my cravings for chocolate and sugar….well, except for once in a blue moon. This is the 3rd dessert I’ve made, and it is a keeper! YUMMY!!! Just hope they freeze well…
Made these last night with almond butter and 90% dark chocolate chunks, since that’s what I had on hand and I was having a severe cookie craving. They are THE BOMB!
I cut the recipe in half and made 7 smaller cookies (still big for cookies, but not huge like the original recipe). It was really hard to walk away from them and not eat them all. I’m not saying how many I ate. 🙂 I briefly thought about eating one for breakfast this morning.
Not sure what I’m doing wrong, but mine keep coming out burnt every.single.time 🙁 I have to take them out by 15 min or they are completely charred. Don’t get me wrong, they are still soooooo good – I just wish I knew what I was doing wrong??
Not sure. Oven ranges in temperatures so try cooking it at a lower temperature and keeping an eye on it
I baked mine at 350 for 17 minutes and mine came out burnt. Still edible though.
Hi I was looking for a cookie recipe with the ingredients I had on hand because I’m too lazy to go to the store to buy some right now. I made this with my own homemade almond butter (toot toot my own horn!) and skipped over the real vanilla bean, but OMG! the batter is so awesome I can’t wait for them to come out of the oven. Thanks so much for your recipes!
These are amazing!! They come together so quickly too! I made 12 normal sized cookies and cooking for 18 minutes was a bit too long and they burned a bit on the bottom. The next batch I cooked for only 14 minutes and they turned out beautifully! I also used vanilla powder instead of the bean. Thanks for such a simple, delicious recipe!
I made these exactly per the recipe and they turned out GREAT!! My son is so happy. We are taking them to a church ice cream social so he can have homemade cookies like all the other kids. Thank you so much for these. (I did make mine tablespoon size and cooked them for 12 minutes. Making 15 cookies.)
I cannot express to you how much I love these cookies. Over the past year they have become a staple when I am in a baking mood. I keep coming back to your website for other recipes too because they are all so good 🙂
I’m not sure what happened with mine. I followed your recipe, only substituting peanut butter and maple syrup in (and leaving out the chocolate…I know, I know, but I didn’t have any!), and they came out super dry and a lot higher than your cookie. Any ideas what happened?
Probably changing the recipe did that…
I love these cookies!
I made them with almond butter and a little bit of pumpkin spice seasoning instead of chocolate chips. So yummy! Ooh and I snuck in a scoop of vitalproteins collagen too, just to try and get a bit more collagen into my diet. Turned out great.
Thanks for the recipe! This will definitely be a “go to”.