Ingredients
- 2 cups fine ground blanched almond flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup melted palm shortening/ghee or mild tasting coconut oil
- 1/4 cup honey or vegan substitute
- 1 tablespoon GF vanilla
- 1 tablespoon canned full fat coconut milk
- 1/4 cup chocolate chips
Preparation
Step 1
In a large bowl, combine the almond flour, baking soda and salt until well blended.
In a separate smaller bowl, combine the liquid ingredients. Blend well. Add the liquid ingredients to the dry ingredients, mixing till just combined. Stir in the chocolate chips.
The dough will be wetter than your average cookie dough and pretty sticky. Let it rest while you get the pans lined with parchment paper. Scoop level (measuring) tablespoon amounts of cookie dough and tap it out of the spoon.
Form a smooth, lightly packed ball with the dough. Place them on the cookie sheet at least two inches apart. Using two fingers, just barely tap down on the tops of the balls of dough. REALLY, you barely have to press at all for the 'pudgy' style cookie, just enough to flatten the top a little. Place another cookie sheet under the one with the cookies. (This will help keep the bottoms from browning too fast.)
Bake in a 350 degree oven for about 11- 12 Keep an eye on them though, as baking times will vary from oven to oven, as well as thickness and size of cookie. Do not over bake or the bottoms and the outsides of the cookie will become 'tough'. They should be light in color as shown in the picture, with some amount of browning on the bottoms.
Remove from oven and let cool for at least 5 minutes before transferring.