Lemon Balm Chocolate Chip Cookies

Nicole Telkes nicoletelkes.com

Wildflower School of Botanical Medicine wildflowerherbschool.com

The basic recipe can be amended to have different herbs.  I chose lemon balm because it’s tasty and it helps brighten the spirit around the holidays!  This is grain free, dairy free, and can be made egg or sugar-free.  It’s a tasty treat that is a healthier alternative to snacking on things, especially around the holidays or at work! The original idea I found online and amended from the Ambitious Kitchen.

  • 1 egg, at room temperature, or for egg free use ½ of a mashed banana
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil, melted and cooled
  • 1/2 cup brown sugar-or for sugar free substitute with 1/2 teaspoon Stevia
  • ¾  cup almond flour
  • ¼ cup ground  and powdered lemon balm leaves
  • 1/4 cup coconut flour
  • 1/2 teaspoon baking soda
  • ½ teaspoon salt
  • 3 oz of chocolate chips unsweetened or sweetened
  1. Preheat oven to 350 degrees F.
  2. Pull out a baking sheet and parchment paper
  3. Whisk together the egg(or banana), melted and cooled coconut oil, sugar and vanilla extract. Make sure the coconut oil is cool!
  4. Stir in the almond flour, coconut flour, lemon balm, salt, and baking soda.  Mix well then add in the chocolate chips.
  5. Use a spoon to drop dough onto ungreased baking sheet. Gently flatten with a fork or spoon. Bake for 11-13 minutes, or until edges are slightly golden brown. 
  6. Allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling. Makes about 12 cookies.

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