Chocolate Chip Cookies

Chocolate Chip Cookies

Recipe from Against the Grain by Danielle Walker

Chocolate Chip Cookies

The Cooking Doc®
Course Dessert


  • 1/4 cup palm shortening
  • 1 egg room temperature
  • 1/4 cup coconut crystals
  • 2 tablespoons honey
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups blanched almond flour
  • 2 tablespoons coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1/4 cup dark chocolate pieces
  • 1/4 cup dairy-free chocolate chips


  • Preheat over to 350F
  • Place the shortening and egg in a food processor and process for 15 seconds.
  • Add the coconut crystals, honey, and vanilla extract. Process again until combined.
  • Add the flours, baking soda, and salt and process for 30 seconds.
  • Scrape down the sides and pulse again if necessary to fully incorporate the dry ingredients.
  • Stir the chocolate in by hand.
  • Use a large tablespoon to scoop balls of the dough, placing them on a baking sheet lined with parchment paper. Lightly press them down to flatten, making disks about 1/2 -inch thick.
  • Bake for 10 minutes, until the cookies are browned around the edges. Cook on a wire rack.


DM friendly with appropriate portions
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