Prep time 12 minutes | Cook time 10 minutes
Yield 1 dozen
What You Need
¼ c palm oil shortening
1 egg at room temperature
¼ c coconut crystals
2 Tbsp honey
2 tsp pure vanilla extract
1 ½ c blanched almond flour
2 Tbsp coconut flour
½ tsp baking soda
½ tsp sea salt
¼ c gluten-free dark-chocolate pieces
¼ c dairy-free, gluten-free chocolate chips
Preheat oven to 350 degrees F.
Place the shortening and the egg in a food processor and process for 15 seconds.
Add coconut crystals, honey, and vanilla extract. Process again until combined.
Add 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 ½-inch thick.
Bake for 10 minutes, until the cookies are browned around the edges. Cool on a wire rack.