These turned out really great and were adapted from the Against All Grain cookbook. Very soft (a little like brownie or cake consistency) but I was really careful to almost “undercook” because that is how I like my cookies. cooking a bit longer might firm them up a bit.
- 1/4 cup lard or palm shortening
- 1 room temperature egg
- 1/4 cup coconut crystals
- 2 Tbsp grade B honey
- 2 tsp vanilla extract
- 1 1/2 cups blanched almond flour
- 2 Tbsp coconut flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/4 cup dairy, soy, gluten free mini chocolate chips (found at Target)
Preheat the oven to 350 degrees. Combine the first 5 ingredients with a stand or hand mixer. Add the flours, baking soda, and salt and mix. Stir in the chocolate by hand. Scoop ball so of dough onto a baking sheet lined with parchment or a baking mat. Press the cookies into whatever shape you would like (they will not expand or rise much). Bake for 10 minutes or until the cookies are browned around the edges. Cool on a wire rack.