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Choc chip cookiesOMG these are so good! Who would think of combining nut butter with eggs, baking
soda and baking powder and getting a biscuit? This recipe is by a very talented
cook who has a website site (and recipe book) called PaleOMG.

I’ve made the cookies with almond butter, sunflower butter and a combination of
both! I’ve used both maple syrup and honey at reduced rates and both work fine! I’ve used about 2 tsp vanilla essence in one batch as I was having a lazy moment! Mine don’t seem to spread like the author’s (probably because I’m reducing the honey) so I roll them and then flatten them with a fork.

To make these cookies you will of course need some sort of nut/sunflower seed butter.  You can buy some from the health food shop or the supermarket.  I prefer to make mine in the Thermomix.

To do this, take 2 cups nuts which can be either raw or roasted (about 10 minutes at 180 Celsius/350 Fahrenheit), and processing them on about speed 7. I scrape down the sides from time to time during the process so that the blades can do their magic. Many recipes add oil to the mixture, but I prefer not to.

Keep going until the butter is silky smooth and has a shiny, oily look in this photo by Amazing Paleo.


Time will vary according to the type of nut you are using and may take up to 5 minutes. Add ½-1tsp salt.  Amazing Paleo has a great recipe for using a food processor.

To make them Low FODMAP, use sunflower seeds and maple syrup. I am yet to try them with macadamias, but that would also be low FODMAP. This recipe is definitely a keeper!!! For a school lunchbox treat make them with sunflower seeds as most Australian schools are now nut free.


1 cup sunflower seed butter or any other nut butters

1-2 tbsp Maple Syrup (or honey in not fructose intolerant)

1 egg whisked

1 Vanilla bean(split and scrape seeds with the back of a knife)

1 teaspoon vanilla extract (or 2 if you haven’t got vanilla beans)

½ tsp cinnamon

½ tsp baking soda

½ tsp baking powder

Pinch salt

½ cup Enjoy Life Semi-sweet chocolate mini chips (or your favourite chocolate chip – Sweet William is also Dairy Free)


Turn the oven onto 180 Celsius (350 Fahrenheit).

Line a biscuit tray with baking paper.

Put all ingredients into a large bowl and stir until well combined, and the mixture looks like cookie dough.

Roll into balls using a large teaspoon of cookie dough and place on tray.

Squash them down with a fork.

Place them in the oven and cook for 18-20 minutes – watch though as I find different nut butters cook at different speeds.

Transfer to a wire cooling rack.

When cook keep in an airtight container.  They store for about a week if they last that long!

Makes approx 12 cookies.