Classic Cookies (Paleo, SCD)

Classic Cookies (Paleo, SCD)

Some seriously sage words come from that Crayola-blue hued Muppet, Cookie Monster: “Me love poetry . . . and cookies!” Me too, Cookie Monster, me too.

Alternate BIn fact when I was an undergrad happily reading tomes of verse, I often loved up a cookie or two whilst analyzing the nuances of — oh, I don’t know — Keats’s metaphors or the brilliance of William Carlos Williams’ imagery. Alas. Those dreamy university-student days are long gone, but cookie-eating days sure aren’t!

This recipe for Classic Cookies first appeared back in the spring of 2014 on The Crohn’s Journey Foundation. This foundation was a nonprofit that provided education and support for people with IBD, and I would occasionally contribute recipes. The foundation is no more, but recently after a fellow instagrammer inquired about this particular recipe, I was reminded of its simultaneous simplicity and scrumptiousness, so I rephotographed and am sharing it here today as a Happy FriYAY post!Alternate C


One important word of advice: You want to source super fine ground almond flour for this recipe. The super fine texture is key to the success of this cookie. Anything too course or meal-y will render a flat, greasy, and generally unpleasant cookie.

In closing, here’s yet another wise sentiment from our friend, who coined #omnomnom: “Today me will live in the moment unless it’s unpleasant, in which case me will eat a cookie.” But me say, Cookie, why not live in the moment AND eat a cookie?

Classic Cookies (Paleo, SCD)
Prep time
Cook time
Total time
Recipe type: Treats
Serves: 16-18 cookies
  • 1¼ c almond flour, super fine ground
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 egg
  • ¼ c honey
  • 1 tsp vanilla
  • 2 tbsp coconut oil, melted
  • ¼ c Enjoy Life Foods mini chocolate chips (Omit for SCD and replace with raisins, if desired.)
  • ¼ c shredded coconut
  • ¼ c chopped nuts (optional)
  1. Preheat oven to 330 degrees and line a cookie sheet with parchment paper.
  2. Mix almond flour, baking soda, and salt in a small bowl.
  3. Beat egg, honey, vanilla,and oil together in a medium mixing bowl.
  4. Add dry ingredients to wet, and mix to combine.
  5. Stir in chocolate chips (Omit for SCD.), shredded coconut, and optional chopped nuts.
  6. Drop batter by the rounded teaspoon measure onto parchment-lined baking sheet. Bake for 12-15 minutes until lightly golden.
  7. Remove from the oven and allow to cool on the tray for 10 minutes before removing to wire rack to cool completely. Enjoy!

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Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.