Smart Cookie | Dr. William Davis

I call these Almond Chocolate Chip Cookies “Smart Cookies” because they’re made using medium-chain triglycerides, MCT, oils that can improve cognitive function.

There are dozens of recipes for Almond Chocolate Chip Cookies. But I modified this one just a bit to incorporate the MCT oils, 4 tablespoons for the entire batch. It requires just short of a tablespoon of MCTs to enhance memory, cultivate recall of information, increase energy, and—oddly—dissolve the tendency to procrastinate. (I don’t know why this is one of the effects of raising ketones achieved by MCTs, exogenous ketones , or physiologic ketosis, but it is a curious effect.) The heightened cognitive effect is likely temporary, i.e., a nootropic effect, not leading to a durable effect on brain health, i.e., a neurotrophic effect. (This is an important distinction to understand, as there are nutritional supplement manufacturers who make frequent and unfounded claims that anything that improves memory, even transiently, must thereby translate into preservation or improvement in brain health—not true. Most nootropic agents that improve memory, enhance creativity, and amp up mental energy do so only temporarily, an effect that lasts a few hours. After the effects wear off, your brain health is no better nor worse. Something that actually increases brain cell (neuronal) growth, increases synaptic richness (interconnectedness between brain cells), and increases brain cells growth factors such as brain-derived neurotrophic factor, BDNF, can increase or preserve brain health. The two effects are usually NOT connected.)

MCTs are interesting. Because they are metabolized via a different route than other triglycerides (fats), they have been shown to have modest effects that include:

  • Suppression of appetite
  • Acceleration of weight loss—especially from that of visceral fat, the kind we really want to lose
  • Increase in muscle mass

The effects are modest, not of the magnitude we experience with the complete Wheat Belly program coupled with the oxytocin-boosting effects of our L. reuteri yogurt. But modest health benefits built into a cookie? Can’t beat that. And they’re tasty to boot.

As written, the recipe yields cookies that contain just under 6 grams net carbs per cookie. the 56 grams of MCTs distributed among 15 cookies yields around 4 grams MCTs per cookie.

Makes 15 cookies 2-inch cookies

1 cup almond flour
1 cup almond butter, room temperature
1/2 cup dark chocolate chips
Sweetener equivalent to 2 cups sugar, e.g., 1/2 cup Virtue Sweetener
4 tablespoons MCT oil
1 egg
1/4 cup water

Preheat oven to 350 degrees F. Line baking sheet with parchment paper.

In large bowl, combine almond flour, almond butter, chocolate chips, sweetener and mix. Stir in MCT oil, egg, and water until pancake batter-like consistency achieved. Add water, one tablespoon at a time, if too thick. As always, taste your batter to adjust sweetener.

Distribute dough using small (2 teaspoon) cookie scoop or tablespoon. (There is no need to flatten, as the dough will spread while baking.)

Bake for 20 minutes or until just begins to brown. Allow to cool 15 minutes.


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