These cookies stand up to any traditional chocolate chip cookie out there. They are grain-free, and low-glycemic. They are not vegan, but easily can be since there is only one egg, and a little honey to substitute.

It’s another Against the Grain recipe. I tried many grain-free chocolate chip recipes, but this really is the best one.

The recipe calls for a food processor, but I use a stand, or handheld mixer. Whatever you prefer is fine. I really like that I don’t need two bowls with this. I’m all about cutting down on the cleanup.

You can easily make these, roll the batter in a long tube, cover with plastic wrap or cheesecloth, then place in a freezer bag so you can freeze the dough and pop them in the oven whenever you feel like it. It’s not a bad idea to double the ingredients and do that with half of the recipe.

Chocolate Chip Cookies

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Ingredients

• ¼ cup Palm shortening

• ¼ cup Coconut palm sugar

• tbsp tbsp Honey

• 1 large Egg, room temperature

• 2 tsp Vanilla

• 1 ½ cups Blanched almond flour

• 2 tbsp Coconut flour

• ½ tsp Baking soda

• ½ tsp Sea salt

• ¼ cup Dairy-free dark chocolate pieces (just chop up a dark chocolate bar)

• ¼ cup Dairy-free chocolate chips

Instructions

• Preheat oven to 350 degrees F.

• In a food processor, cream the palm shortening, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy.

• In a food processor, cream the palm shortening, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy.

• Stir in the chocolate chips by hand.

• Place golf-ball sized balls of dough on a cookie sheet lined with parchment or a SilPat. Using another sheet of parchment on top of the dough, 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.