Made these tonight. A bit of a compromise between Andrew wanting chocolate chip cookies and me not wanting too many grains. Good thing they only make about a dozen 'cause between the three of us we ate all but two!
I only had the almond meal/flour from TJ's. I'm sure if I had real almond flour...the finer stuff...these would be amazing. As it was, they were good. I recommend making them fairly small. The big ones were a little soft. Part of that could have been because Andrew bought the huge Ghirardelli chips ;)
And, as usual, I did not come up with this recipe! Check out Against All Grain for the original and lots of other yummies!
1/4 c palm shortening
1/4 c brown sugar
2 T honey
2 tsp vanilla
1 1/2 c almond flour
2 T coconut flour
1/2 tsp baking soda
1/2 tsp salt
1/2 c chocolate chips
Preheat oven to 350 degrees F.
In mixer, cream the palm shortening, brown sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy. Scrape the sides a couple times if you need to!
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.
Stir in the chocolate chips by hand.
Place golf-ball sized balls (or smaller) of dough on a cookie sheet lined with parchment or if your out of parchment spray it with cooking spray. 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. Let them cool on the cookie sheet. Try not to eat them all at once.