Hi There! I am happy to be providing my first guest post for Honeyville.  I’m Lisa Grudzielanek, better known as Lisa G., and I help people to reap the benefits of improved health, feel great and embrace their own unique blend of awesome sauce.

As a leading registered dietitian and diabetes educator, I focus on integrative nutrition and I am the founder of Your Tasty Life. I live a predominately grain-free and lower carb lifestyle, so my recipes reflect this approach.

Who doesn’t love chocolate chip cookies?  I sure do!  Growing up my favorite time of year was anytime my mom whipped up a batch of homemade chocolate chip cookies. They never lasted long!  With this fond memory in mind, I set out to recreate this personal favorite with an upgrade to a grain-free, lower carb cookie without any added sugar.  After several attempts I nailed it with this recipe!

This yummy recipe from my forth coming cookbook, The OMG!! WTF!! Cookbook. 150 Delicious Grain-Free Recipes That Make You Shout, Oh My Gosh!! What Tasty Food!!

The star of this recipe is Honeyville’s Blanched Almond Flour. My baking went to the next level when I began using Honeyville Blanched Almond Flour.  The finer grind of this flour create much better baked products. Honeyville’s Blanched Almond Flour adds protein, healthy fats and is also much lower in carbohydrates than white or whole grain flour. It fits perfectly into my nutritious gluten-free living.


This recipe is what I call a non-fussy recipe. Two bowls and a baking sheet and off you go.  One caveat is that I use two different dark chocolate chips in this recipe. You don’t necessary have to however, I find it provides a good balance of sweetness and bitterness from the dark chocolate.   Lily’s Dark Chocolate Chips and Chatfield’s Double Dark Semi-Sweet 70% Cacao Chips are dairy-free, gluten-free and contain less carbohydrate than conventional chocolate chips.

These cookies are made with Honeyville’s Blanched Almond Flour and real butter providing filling protein and healthy fats, not mention they are just plain delicious too!  I hope you enjoy my Walnut Chocolate Chip Cookies. If you’d like learn more about living a tasty life please check out Your Tasty Life and connect with me on Facebook or YouTube.

3 1/2 cups Honeyville Blanched Almond Flour
2 tsp Baking Soda
1 tsp Sea Salt
1 cup Swerve
1/2 cup Butter (1 stick), softened
3 Eggs, room temperature
2 Tbsp Vanilla Extract
1 cup Dark Chocolate Chips (I use 1/2 cup of Lily’s Dark Chocolate Chips & 1/2 cup Chatfield’s Double Dark Semi-Sweet 70% Cacao Chips)
1 cup Walnuts, small pieces

Yields: 30 cookies.

1) Preheat oven to 350 degrees and line a USA Pan Cookie Sheet with parchment paper.


2) In a large bowl, combine almond flour, baking soda, and sea salt.


3) In another medium bowl add the Swerve, butter, eggs, and vanilla.


4) Mix well until all ingredients are combined.


5) Place the wet ingredients with the dry ingredients and mix until most of the flour is incorporated.


6) Add the dark chocolate chips and walnuts.

7) Stir until all ingredients are well combined. Mixture will be thick and sticky.


8) Drop by rounded spoonfuls onto baking sheet.


9) Bake for 14-16 minutes, until golden brown. Allow to cool before removing.