Print

Real Deal Chocolate Chip Cookies

If you like chocolate chip cookies like I like chocolate chip cookies, then get ready to enjoy the first good for you and good tasting chocolate chip cookie ever. Not too sweet, this cookie is just right. The bonus? They are super easy to make.
Course Dessert
Cuisine American
Servings 12 cookies
Author The Cowgirl Gourmet is grateful to Danielle Walker of Against All Grain for this scrumptious recipe

Ingredients

  • 1/4 cup palm shortening or grass-fed butter I used Spectrum shortening
  • 1 farm fresh egg at room temperature
  • 1/4 cup coconut sugar
  • 2 tablespoons honey or maple syrup
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • 1 1/2 cups blanched almond flour I used almond meal and processed it in the food processor for about 10 seconds to break it down and make it finer
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 cup dark chocolate pieces
  • 1/4 cup dairy-free chocolate chips I use the Enjoy Life brand

Instructions

  1. Preheat the oven to 350 degrees.

  2. Place the shortening/butter, egg, coconut sugar, honey, egg and vanilla in the food processor for about 15 seconds or until smooth and fluffy.

  3. Add the almond and coconut flour, baking soda and salt and mix again until combined, about 30 seconds. If needed, scrape down the sides of the bowl to blend everything together. Pulse another time or two.

  4. Stir in the chocolate chips and chocolate by hand.

  5. Place balls bigger than a quarter in radius on a silpat or parchment paper lined baking sheet. Using a spatula, knife or your hand, smoosh the cookie so its flat as these cookies will not spread very much when you bake them.

  6. Bake for 10-15 minutes, until golden brown around the edges. Remove from the oven and let rest on the cookie sheet for 5 minutes.

  7. Place on a wire rack and let cool. They are best served warm, so eat immediately. If any remain, simply refrigerate and eat soon.