My Go-To Grain Free Cookie Formula
Prep time: 
Cook time: 
Total time: 
Yield: 42 cookies
  • 1 cup nut butter*
  • ⅔ cup almond meal
  • ½ cup coconut flour
  • 2 egg whites*
  • 2 teaspoons vanilla extract
  • ⅔ cup mashed banana, applesauce, coconut oil, or melted butter
  • ½ cup erythritol or sugar
  • almond milk, if needed
  • mix-ins of choice (chocolate, nuts, dried fruit, etc)
  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
  2. In a large bowl, combine the nut butter, almond meal, and coconut flour. Add in the egg whites or egg replacer, vanilla extract, mashed banana/applesauce/coconut oil/melted butter, and erythritol or sugar and stir until completely combined. If the dough is too crumbly, add in almond milk one tablespoon at a time until a cookie dough texture is achieved. Stir in any mix-ins.
  3. Using a ½ tablespoon measure, scoop the dough into balls and place on the baking sheet two inches apart. Press down into cookie shapes. Bake in the oven at 350°F for about 12 minutes. Let cool on wire racks. Stored in a ziplock bag in the refrigerator, these cookies should last at least a week. Devour.
*Use your nut butter of choice, peanut butter, almond butter, cashew butter, etc. To keep paleo-friendly, don't use peanut butter.
*To make vegan friendly, use an egg replacer like Ener-g or flax eggs.
Nutrition Information
Serving size: 1 cookie Calories: 50 Net Carbs: 1.5 grams Protein: 2 grams
Recipe by Foodie Fiasco at