These cookies stand up to any traditional chocolate chip cookie out there. They are grain-free, and low-glycemic. They are not vegan, but easily can be since there is only one egg, and a little honey to substitute.
It’s another Against the Grain recipe. I tried many grain-free chocolate chip recipes, but this really is the best one.
The recipe calls for a food processor, but I use a stand, or handheld mixer. Whatever you prefer is fine. I really like that I don’t need two bowls with this. I’m all about cutting down on the cleanup.
You can easily make these, roll the batter in a long tube, cover with plastic wrap or cheesecloth, then place in a freezer bag so you can freeze the dough and pop them in the oven whenever you feel like it. It’s not a bad idea to double the ingredients and do that with half of the recipe.
- ¼ cup palm shortening
- 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 dairy-free dark chocolate pieces (just chop up a dark chocolate bar)
- ¼ cup dairy-free 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.