cookie - chocolate chip paleo

By tinathorn

Ingredients

• 1/4 cup ghee (or substitute butter but increase to 1/3 cup; I think palm shortening and lard would work too)
• 1/4 cup extra virgin coconut oil
• 2/3 cup evaporated cane juice (aka sucanat)
• 1 egg
• 1 lb raw unsalted cashew butter (or 1 lb raw cashews made into homemade cashew butter–this yields a little over 2 cups of cashew butter)
• 1 tsp vanilla
• 1 cup arrowroot powder
• 3/4 tsp baking soda
• 1/4 tsp salt
• 2/3 cups bittersweet chocolate chips (or substitute semisweet)

Details

Servings 1
Adapted from thepaleomom.com

Preparation

Step 1

Preheat oven to 350F. There’s no need to line a pan with a silicone liner or parchment paper, but you can if you want to.
Cream ghee, coconut oil and evaporated cane juice (your coconut oil can be solid or liquid for this). This means you mix just these three ingredients together until it starts to lighten in color, which takes 2-3 minutes. You can do this by hand or in a mixer.
Add egg, ad mix to fully incorporate. Add vanilla and cashew butter. Mix until a smooth batter forms.
Combine arrowroot powder, salt, and baking soda. Add to the wet ingredients and mix to form a uniform thick cookie dough. Fold in chocolate chips. Resist the temptation to eat it by the spoonful.
Roll 1 1/2″ balls of dough and place about 2″ apart on a cookie sheet. Flatten slightly with your fingers (optional-this just helps them spread a bit more).
For light more shortbread-textured cookies, bake for 13-14 minutes. Let cool completely on pan.
For darker, crisper cookies, bake for 22-23 minutes. Cool on pan or on cookie cooling rack.
Store in an airtight container at room temperature. They also freeze really well.