cookie - 'Peanut' Butter Chocolate Chip Cookies (Nut-Free)

By tinathorn

Ingredients

• 1/4 cup palm shortening or ghee
• 1/4 cup sunbutter, unsweetened*
• 1 egg, room temperature
• 2 tbs honey
• 2 tbs palm sugar
• 2 tsp vanilla extract
• 3/4 tsp lemon juice
• 2 tbs + 2 teaspoons coconut flour
• 1/4 tsp baking soda
• 1/4 cup dark chocolate pieces (omit for SCD)
• 1/4 cup Enjoy Life chocolate chips(omit for SCD)
• You can use peanut butter in this recipe, but omit the lemon juice and increase the baking soda to 3/4 teaspoon.

Details

Servings 1
Adapted from againstallgrain.com

Preparation

Step 1

Preheat oven to 350 degrees Fahrenheit
In a stand mixer fitted with the paddle attachment, cream together the shortening, sunbutter, and egg for 1 minute on medium-high.
Add the honey, palm sugar, vanilla extract, and lemon juice. Mix again until combined.
Add the coconut flour and baking soda. Mix on medium for 30 seconds. Let the dough sit for 5 minutes to allow the coconut flour to soak up some of the moisture.
Scrape down the sides and mix again for 30 seconds until fully incorporated.
Stir the chocolate in by hand.
Bake for 10-12 minutes.