Monk Fruit Chocolate Chip Cookies

Monk Fruit Chocolate Chip Cookies

Ahhh Sugar. I’m not going to demonize food here because there are so many factors at play when we’re feeding ourselves, healing ourselves, or simply eating things we love just because. For me, staying away from sugar has played a key role in reclaiming my health from Hashimoto’s and Lyme disease. When you’re fighting an infection or inflammation, maintaining hormone balance, or strengthening brain function, there is good solid evidence that sugar does not serve you well. This includes limiting your fruit intake.  

My daughter was recently diagnosed with Lyme disease. I have an army of functional medicine doctors and healers that I acquired during my wellness journey so she’s in good hands and youth is on her side! Her birthday is slowly approaching too and the reality of heading into a sugar free summer sets the stage for Bummerville so I’m hard at work developing some recipes using monk fruit and stevia.  

Monk fruit is a natural sugar free sugar-substitute with little to no funny aftertaste and has long been regarded as the “longevity fruit” due to its high antioxidant levels.  We don’t eat tons of sweets in our house but having some cookies, ice cream, and popsicles around in the hotter months make for good memories and help keep spirits raised.  

I have until August to figure out a sugar free version of the classic confetti vanilla birthday cake that’s a tradition in our family so more on that later..

Onward and upward,



Monk Fruit Chocolate Chip Cookies

Vegan, Gluten Free, Sugar Free

Makes approximately 12 cookies


  • 1/3 cup raw coconut butter

  • ½ cup granulated monk fruit sweetener (I use Lakanto)

  • 1 cup almond flour (not almond meal)

  • 1 cup gluten free oat flour (can be homemade in a high-speed blender or food processor)

  • 1 tablespoon vanilla extract

  • 3 tablespoons almond milk

  • 1 tablespoon ground flaxseed + 3 tablespoons water     

  • ½ teaspoon baking soda

  • ½ teaspoon baking powder

  • ½ teaspoon sea salt

  • ½ cup chocolate chips ( I use Lily’s sweetened with stevia)

  • ¼ cup chopped walnuts


Preheat oven to 350 degrees and line a large baking sheet with parchment paper.

In a small bowl whisk the ground flaxseeds with water to make a flax egg.  Set aside to rest and thicken for about 10-15 minutes while you continue to make the dough.

If you choose to make homemade oat flour, place your gluten free oats in a high-speed blender or food processor for 10 seconds. The flour doesn’t need to be super fine.

In a medium bowl combine and whisk together the almond flour, oat flour, baking soda, baking powder, and salt.

Gently soften the coconut butter on low heat in your smallest saucepan so it resembles the texture of room temperature butter. Transfer to the bowl of a standing mixer or large mixing bowl if using a hand mixer.  Add the granulated monk fruit and cream this together for about 1 minute. Scrape down the sides if necessary with a rubber spatula because it may be quite stiff. Continue mixing on high and add the flaxseed egg, almond milk, and vanilla. 

Keep the mixer running and add the dry ingredients in 3 parts making sure each is fully combined before adding more. The finished dough should be thick.

Finally, stir in the chocolate chips and walnuts by hand with the rubber spatula.

Drop large spoonfuls of cookie dough 2 inches apart on the lined baking sheet and gently press with your fingers to flatten.

Bake on the center rack for 13-15 minutes or until the edges are golden brown.

Remove from oven and cool for 30 minutes. Don’t worry if they seem soft, they will firm up in this last step.