You won’t believe these have no bad things in them! When you went paleo or gluten free, you never would have believed this was possible. I know that I’m building them up…but they really are that good!
I got the recipe from Danielle Walker(because she rocks!!)and she says something similar. I made a dozen and the family(mostly my wife) has eaten them all. Gotta make more I guess.
Note: I replaced the egg with a chia seed egg substitute, because my eldest daughter refuses to eat anything with eggs.
Real-Deal Chocolate Chip Cookies
AUTHOR: Danielle Walker – AgainstAllGrain.com
SERVES: 1 dozen
¼ cup palm shortening or grassfed butter
¼ cup coconut palm sugar
2 tablespoons honey
1 large egg, room temperature
2 teaspoons vanilla
1½ cups blanched almond flour
2 tablespoons coconut flour
½ teaspoon baking soda
½ teaspoon sea salt
¼ cup dark chocolate pieces (just chop up a dark chocolate bar)
¼ cup enjoy life chocolate chips
Preheat oven to 350 degrees F.
In a food processor, cream the palm shortening, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy.
Add the almond flour, coconut flour, baking soda and sea salt and mix again until combined, about 30 seconds. Scrape down the sides of the bowl if needed in order to incorporate all of the flour. Pulse once or twice more.
Stir in the chocolate chips by hand.
Place golf-ball sized balls of dough on a cookie sheet lined with parchment or a SilPat. Using another sheet of parchment on top of the dough, flatten them slightly with the palm or your hand or a spatula. The cookies don’t spread much so create the size and thickness you want prior to baking them.
Bake for 9-12 minutes, until slightly golden around the edges.
They burn quickly, so don’t let them stay in too long.