Wednesday, March 26, 2014

Real Deal Chocolate Chip Cookies

I have told several of you about this recipe, and have had many requests to share it, so here it is. This was the first recipe I made from Danielle Walkers cookbook "Against All Grain", and after I made them I had to try her other recipes in the cookbook. I have never had a grain free cookie/dessert that tasted as good as these did. So if you want to try something on your children or friends that think refined sugar is the only way to go, try this. I'll bet they'll be as hooked as my family was, plus you'll actually be able to feel good about them eating them. Enjoy! 

Real-Deal Chocolate Chip Cookies

AUTHOR: Danielle Walker -

SERVES: 1 dozen


  • ¼ cup palm shortening or grassfed butter
  • ¼ cup coconut palm sugar
  • 2 tablespoons 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
  • ¼ cup dark chocolate pieces (just chop up a dark chocolate bar)
  • ¼ cup enjoy life chocolate chips


  1. Preheat oven to 350 degrees F.
  2. In a food processor, cream the palm shortening, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy.
  3. 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.
  4. Stir in the chocolate chips by hand.
  5. Place golf-ball sized balls of dough on a cookie sheet lined with parchment or a SilPat. Using another sheet of parchment on top of the dough, flatten them slightly with the palm or your hand or a spatula. The cookies don’t spread much so create the size and thickness you want prior to baking them.
  6. Bake for 9-12 minutes, until slightly golden around the edges.

No comments:

Post a Comment