December
RECIPE OF THE MONTH
Paleo Chocolate Chip Cookies
'Tis the season for baking cookies and these are Paleo and gluten free.
Recipe of the month
INGREDIENTS
- ¼ c. palm shortening, ghee, or grass-fed butter (not Paleo)
- ¼ cup coconut sugar
- 2 tablespoons raw honey
- 1 large egg, room temperature
- 2 teaspoons vanilla
- 1½ cups blanched almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- ½ c. dark chocolate chips (72% or higher)
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.
- 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. Pulse once or twice more.
- Stir in the chocolate chips by hand.
- Place golf-ball sized balls of dough on a cookie sheet lined with parchment.
- Flatten them slightly with wet fingers. 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.
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