Flag Cookie Recipe

I have posted a few easy ideas for July 4th celebrations on Instagram already, and will post a few more!  None of them needs a recipe, but this giant flag cookie I thought could benefit from a few instructions.  I think you know me well enough that I like to have fun, be in the spirit of a holiday, but without going overboard or creating too much work for myself.  Who is with me??:)Continue reading

Vegan Chocolate Hazelnut Cookies Recipe

Photography by Victoria Wall Harris

I’m all set for Super Bowl Sunday, so I am skipping ahead to Valentine’s Day.  I really want to pull together a special dinner for my family.  I may take out some items to support our local restaurants which have just reopened in my area, after months of a total closure.  And then make a special meal at home.  A little of both sounds like the plan.Continue reading

Peppermint Bark Shortbread Recipe

Photography by Victoria Wall Harris

The simplest recipes are always the most popular.  I need to remember this when I am creating and sharing with you and my students.  It’s cookie season and although I don’t know how many cookie swaps will happen, or maybe they’ll happen without people getting together physically, I know you will all appreciate the ease and simplicity of this Peppermint Bark Shortbread recipe!Continue reading

Vegan Cranberry-Orange Oatmeal Cookies Recipe

I have made these cookies many times, but I have only taught this recipe once.  They are a tweak of one of my most popular recipes ever, Vegan Oatmeal Chocolate Chip Cookies.  There’s a funny story behind this version of the recipe.  Several years ago, I arrived to teach a class at a private home in Santa Monica. As I approached the front door, I could smell wood burning.  The home owners frantically ushered me into the house and revealed that the power was out in the whole neighborhood and there’s was no knowing when it would be restored.  Yikes!  How does one teach a cooking class without an oven or appliances???  Since they had seen me make pizzas in my parents’ wood burning pizza oven, they figured they would get theirs up and running so that I could cook the class recipes in it.  Well, that would have been fine except a wood burning oven doesn’t fit that much stuff.  I was able to figure out how to cook most of the menu, but these cookies were not going to get baked.  The good news was that the cookies were vegan so the dough was edible raw!  We all channeled our inner child and ate the delicious dough out of the bowl!Continue reading

St. Patrick’s Day Green Breakfast Cookies Recipe

I hope I’m squeezing in this recipe in time for your St. Patrick’s Day baking!  I know how much fun it is to surprise the kiddos with green treats on St. Patrick’s Day.  I have had amazing feedback from the “green” recipes I have posted in the past.  If you’re new here, you must check out these green muffins, this vegan mint chip smoothie, green pancakes, and this matcha chia pudding parfait. If you’re looking for something savory, I always make this vegan split pea and barley soup with whole wheat Irish soda bread.  My family loves it so much, I make it often in the colder months.Continue reading

Whole-Grain Chocolate Chip Cookie Skillet Cake Recipe

Chocolate Chip Skillet Cookie Cake | Pamela Salzman

Chocolate Chip Skillet Cookie Cake | Pamela Salzman

Let me warn you in advance that this skillet cookie has “dangerous” written all over it.  Yes, it contains whole wheat flour (or whatever GF flour blend you want, for that matter.) Sure it’s dairy-free. No refined sugar, either. But I taught this recipe at least 20 times during the month of February and into March and I could never resist a piece after each class.  Moreover, the scene was always the same every time: normally composed and refined women, instead inhaling and quite frankly moaning while breaking off hunks of this oversized cookie standing over the skillet.

Continue reading

Salted Flourless Chocolate Chunk Cookies Recipe

salted flourless chocolate chunk cookies | pamela salzman

I swore I wouldn’t post this recipe, but I gave in to persistent begging.  I didn’t know the world needed another chocolate chip cookie recipe!  But apparently many people could not live without this one.  I will admit, these are quite, quite delicious and you can’t always say that about a grain-free, flourless cookie.

salted flourless chocolate chunk cookies | pamela salzman

The reason I was reluctant to post this is because it is a very finicky recipe.  I probably made these cookies 20-24 times and I had a couple of fails.  Not inedible fails, but they didn’t look like the pictures you see here.  Again, these are totally delicious in every way.  Big chunks of melty dark chocolate and crispy flakes of sea salt are always a win in my book.  The fact that these are also grain-free/flourless is just an added bonus, especially for all my GF and Paleo students, who seem to be growing in numbers.  Although that might just be the post-holiday detox trend.  I digress.


salted flourless chocolate chunk cookies | pamela salzman

The two ingredients that affect the outcome of these cookies are the almond butter and the sugar.  You cannot use a runny almond butter or one that is very oily.  Once during a class, I had a new jar of room temperature Maranatha almond butter which I may not have stirred properly to incorporate the oil on top.  I had oil dripping down my arms while I was rolling out the dough.  I knew the cookies were going to be a disaster and they kind of were — very flat, oily and crumbly at the edges.  Thankfully, this batter is a snap to make, so I just made another batch quickly with almond butter I had in the fridge.  The next round was perfect.

These cookies are slightly softer than traditional chocolate chip cookies, unless you use brown sugar and then they do get a little crispy around the edges.  The flavor is spot-on with just the right amount of sweetness.  After 2 days, I store them in the fridge.  They also freeze well.

salted flourless chocolate chunk cookies | pamela salzman

salted flourless chocolate chunk cookies | pamela salzman

Instead of giving you a blow-by-blow of all cookie escapades, let me summarize here:

  • use cold, refrigerated almond butter;
  • thicker almond butter is better than thinner;
  • if your nut butter is thinner, you can add 1 1/2 Tablespoons coconut flour to the batter;
  • you can make these with sunflower butter, but there will be a reaction between the sunflower butter and the baking soda which will tint the cookies green;
  • mix by hand (with a wooden spoon) not a mixer;
  • brown sugar, although a refined and not Pamela-approved sweetener, gave the best results — slightly crispy and chewy;
  • muscovado sugar was the second best and coconut sugar came in third — see the images in the post to compare;
  • do not use maple syrup, honey or another liquid sweetener;
  • you must allow the cookies to cool completely on the pan, not a cooling rack;
  • I always make 12 cookies, but you can make fewer and just make them bigger.

Ok, that’s all she wrote.  Hit me with your questions and let me know if you make them!

brown sugar used here
brown sugar (and peppermint bark instead of chocolate chunks)


muscovado sugar
muscovado sugar


coconut sugar
coconut sugar

4.8 from 5 reviews
Salted Flourless Chocolate Chunk Cookies
Serves: 12 cookies
  • 1 cup unsweetened, unsalted almond butter (raw or roasted, make sure it is well-blended)*
  • ½ cup coconut sugar, brown sugar or muscovado sugar
  • ¾ teaspoon baking soda
  • 1 large egg, at room temperature
  • ½ teaspoon pure vanilla extract
  • 1 teaspoon Maldon salt, divided
  • ¾ cup chopped dark chocolate (about 4 ounces) or semi-sweet chocolate chips
  • optional add-ins: 2 Tablespoons unsweetened cocoa powder to make chocolate cookies or ½ cup chopped walnuts or pecans
  1. Preheat the oven to 350 degrees and line two baking sheets with unbleached parchment paper.
  2. In a large mixing bowl, mix almond butter and sugar until well combined.
  3. Stir in baking soda, egg, vanilla and ½ teaspoon flaky salt until well combined.
  4. Stir in chocolate.
  5. Scoop a heaping tablespoon of dough onto the prepared baking sheet. Sprinkle the cookies with remaining ½ teaspoon salt.
  6. Bake for 8-10 minutes or until golden. Allow to cool completely on baking sheet before transferring to a rack. To keep longer than one or two days, store in the refrigerator.
*If your almond butter is thin and runny or very oily, add 1 ½ Tablespoons of coconut flour to the batter.
Please read the suggestions outlined in the post.


Whole wheat carrot cake oatmeal cookies recipe (GF and vegan versions too!)

whole wheat carrot cake cookies | pamela salzman

I am always so intrigued by new flavor combinations, ingredients and infusions, especially when it comes to dessert.  But classic desserts, like carrot cake, are not only delicious, but have built-in memories for me as well.  When I think carrot cake, I not only think of a dense, moist cake studded with walnuts, raisins, carrots and pineapple, I also think about egg hunts in my new spring coat, sitting down to dinner with my mom’s pastel tablecloth and napkins embroidered with rabbits, and stealing the black jelly beans from my sisters’ Easter baskets.  Carrot cake holds a special place in my heart.

dry mix

But carrot cake is more of a special occasion treat, especially if there’s frosting involved.  Carrot cake cookies, on the other hand, feel like an everyday treat or a more reasonable serving size if you just want a little something for dessert.  I think these wholesome cookies would be as welcome on my Easter dessert table as they would be in a lunchbox or Easter basket.

carrot cake mix-ins

This cookie is just my type– chunky, hearty and substantial, lightly sweet and busting with all the good stuff you’d expect to find in a carrot cake.  Maybe it’s because of the unrefined sugar, or maybe it’s because of the fiber-rich oats and whole wheat flour, but these cookies don’t make me crash and burn like a typical cookie would.  Whereas I am not exactly endorsing these as tomorrow’s breakfast, I do think they are a higher quality sweet treat.

very sticky batter

I am sure there are many ways to adapt the recipe to dietary intolerances.  Drop the walnuts for sunflower seeds to make them nut-free. Use a flax egg in place of the real egg so they become vegan.  Use 1/2 GF oat flour and 1/2 King Arthur Multi-purpose GF flour + 1/2 teaspoon xanthan gum for a gluten-free cookie.  I also know that not everyone likes pineapple or raisins, so feel free to drop either of those.  I would just caution against omitting one than one add-in, since you’ll lose some of the support for the cookie.

whole wheat carrot cake cookies | pamela salzman

whole wheat carrot cake cookies | pamela salzman

If you wanted to get fancy, you could drizzle the cookies with a little icing (basically 1 cup powdered sugar  + 1 – 1  1/2 Tbs. water whisked together.)  Or you can take a look at something a little less naughty — my cashew frosting — and use that to frost a little swirl on top.  After all, what’s Easter without a little decadence?  That’s how I remember it.

whole wheat carrot cake cookies | pamela salzman

whole wheat carrot cake cookies | pamela salzman

5.0 from 1 reviews
Whole Wheat Carrot Cake Oatmeal Cookies
Serves: makes 12 large cookies
  • 1 ¼ cup whole wheat pastry flour (whole spelt flour would probably work just as well)*
  • ½ cup old-fashioned rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ½ teaspoon sea salt
  • ⅔ cup coconut sugar, brown sugar or cane sugar
  • ½ cup unrefined coconut oil, melted
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 cup shredded or grated carrots (about 2 medium)
  • 1 cup walnuts, chopped
  • ½ cup unsulphured golden raisins (or dark raisins if you prefer)
  • ½ cup diced dried pineapple
  1. Preheat the oven to 375 degrees and line two baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together the flour, oats, baking soda, cinnamon, ginger, nutmeg, salt, and sugar.
  3. In a medium mixing bowl or blender, combine the coconut oil, egg, and vanilla, and blend until well emulsified.
  4. Pour the wet mixture into the dry mixture and stir until combined. Fold in the carrots, walnuts, raisins, and pineapple. Mixture will be very crumbly. Use your hands to combine if necessary.
  5. Using your hands, take about ¼ cup of the batter and form it into a small disk. Place on baking sheet leaving space between each cookie for them to expand. Bake for 15-18 minutes until golden around the edges.
*For a GF version, sub ½ GF oat flour and ½ King Arthur Multipurpose GF Flour  and ½ teaspoon xanthan gum.