Chocolate Chip Nut and Flax Cookies are made with a variety of nuts, seeds, and fruits (coconut and dates). They’re so good, feel guilt-free enjoying these nutrient-dense cookies as a jump start to your day.

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In a medium bowl, whisk together all-purpose flour, almond flour, coconut flour, flaxseed, cornstarch, baking soda and salt; set aside.
In a bowl attached to a stand mixer or using a hand-held mixer on medium speed, mix butter, brown sugar and date sugar together. The mixture should resemble dark wet sand. Add egg and egg yolk and mix well. Add vanilla and continue to mix until it becomes lighter in color. Reduce speed to low. Mix in the flour-mixture until just combined. Avoid overmixing.
Using a rubber spatula, fold in walnuts and chocolate chips into the dough until just combined. Cover the bowl with plastic wrap and allow the dough to chill in the refrigerator for 30 minutes to 1 hour.
Once dough has chilled, heat oven to 375°F (190°C). Line 2 cookie sheets with parchment paper or a silicone baking mat.
Use a large (1/4 cup) spring-loaded scoop to drop dough at least 2 1/2 inches apart onto the prepared baking sheets. Sprinkle each ball of dough with extra chocolate chips and a pinch of sea salt.
Bake each sheet one at a time for 10 to 12 minutes or until golden brown around the edges of the cookies. Allow cookies to cool on the baking sheet for 5 minutes. Using a thin spatula, remove the cookies onto a wire rack to cool completely. Store in an airtight container for up to 5 days.

All-purpose flour can be substituted for almond flour and/or coconut flour.

Cornstarch is used to create softer cookies.

Granulated sugar can be substituted for date sugar.

Date sugar can be very dusty, best to work slow when measuring and mixing this ingredient.

Pecans can be substituted for walnuts.

Regular-sized chocolate chips may be used rather than mini chocolate chips.

You may substitute the bourbon for extra vanilla extract.

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