Chocolate Chip Cookies
Prep time: 15 minutes
Cooking time: 10 minutes
Yields: 6 people
1/4 cup palm shortening
1 egg at room temp (run under hot water to warm up quickly)
1/4 cup organic turbinado crystals
3/4 cup ground flaxseeds
3/4 cup almond flour
2 tbsp coconut flour
1/2 Tsp baking soda
1/2 Tsp sea salt
2 Tsp vanilla
2 Tbsp honey
1/2 cup organic chocolate chips (Enjoy Life brand carries nut, soy, and dairy free chocolate chips. Kroger has them in the organic foods aisle.)
Preheat oven to 350
Place the shortening and egg in a deep bowl and whisk with electric mixer on med.
Add the turbinado, honey, and vanilla. Whisk again until well combined
Add the flour, baking soda, and salt, and stir in (to avoid flour flying everywhere when you whisk)
Whisk for 30 sec.
Scrape down sides and whisk again if necessary to fully incorporate the dry ingredients.
Stir the chocolate in by hand.
Use a large spoon to scoop balls of the dough, placing them on a baking sheet lined with parchment paper. Lightly press down to flatten, make disks about 1/2 inch thick.
Bake for 10 minutes, until the cookies are browned around the edges. Cool completely before eating.