Serves one dozen. These keep best in an air-tight container in the fridge.
If you don’t have a food processor, put a couple of cups of your almond flour in a blender or coffee grinder and give it a few pulses. Careful not to go too far or you will have almond butter. Then make the dough in a stand-mixer or bowl with electric beaters.
Measure the 1½ cups almond flour after you’ve ground it.
If you plan to double this recipe, reduce the coconut flour by 1 teaspoon (so you would use 3 tbs + 2 tsp).
I do not like these with coconut oil. Palm shortening makes them chewy. If you’re going to sub it out, my first suggestion would be grass-fed butter.
I like the flavor complexity with using 2 different types of chocolate, but you’re welcome to use whatever you’d like.
The palm sugar gives the cookies a “brown-sugar” like taste that the original chocolate chip cookie has. You can try using all honey, but because it is liquid, the texture and flavor will change slightly.
1.Make the dough as described above
2.Gather it into a large ball and roll it into a log
3.Tightly wrap the log in parchment paper, then twist the ends to secure
4.Freeze for up to 6 months
5.Preheat oven to 325 degrees then slice off desired amount of cookies
6.Place dough on a cookie sheet and bake for 15 minutes
*cookies will hold their small round shape when baked this way