Danielle calls these Paleo Chocolate Chip Cookies the Real Deal Chocolate Chip Cookies for obvious reasons. That is, they don't taste like gluten-free chocolate chip cookies, they don't taste like grain-free chocolate chip cookies, they simply taste like real chocolate chip cookies!
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.Freeze-and-Bake Instructions1.Make the dough as described above2.Gather it into a large ball and roll it into a log3.Tightly wrap the log in parchment paper, then twist the ends to secure4.Freeze for up to 6 months5.Preheat oven to 325 degrees then slice off desired amount of cookies6.Place dough on a cookie sheet and bake for 15 minutes*cookies will hold their small round shape when baked this way
Recipe by gfe--gluten free easily at https://glutenfreeeasily.com/real-deal-chocolate-chip-cookies-from-against-all-grain-by-danielle-walker/