Ingredients
- 1/2 cup palm shortening {96g}
- 1/2 cup coconut palm sugar {80g}
- 4 tablespoons honey {84g}
- 2 large eggs, room temperature
- 4 teaspoons vanilla {20g}
- 3 cups blanched almond flour {276g}
- 3 Tbsp.+ 2 tsp. coconut flour {27g}
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 cup dark chocolate pieces {3oz}
- 1/2 cup enjoy life chocolate chips {3oz}
Preparation
Step 1
Preheat oven to 375°F.
In a food processor, cream palm shortening, coconut sugar, honey, egg and vanilla about 15 seconds until smooth and fluffy. Add 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 chocolate chips by hand.
Place 1 tablespoon 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 13 minutes, until slightly golden around the edges. Let sit for 1 minute before putting on cooling rack.
These keep best in an air-tight container in the fridge.
I do not like these with coconut oil. Palm shortening makes them chewy.
I like the flavor complexity with using 2 different types of chocolate, but you’re welcome to use whatever you’d like.
The palm sugar gives the cookies a “brown-sugar” like taste.
FREEZE-AND-BAKE INSTRUCTIONS
•Make dough as described above
•Gather into a large ball and roll it into a log
•Tightly wrap the log in parchment paper, then twist the ends to secure
•Freeze up to 6 months
•Preheat oven to 325°F then slice off desired amount of cookies
•Place dough on a cookie sheet and bake 15 minutes
*Cookies will hold their small round shape when baked this way