Another recipe from “Against all grain” and it sure didn’t disappoint! I am trying to figure out what desserts I am going to take to Thanksgiving this year. Last year I made pumpkin cheesecake and baked apple pie apples. Those were a hit, so I am trying to top this year. Let’s see!

I have tried making plenty of cookies before, but these really taste great. Moist soft center, crispy outside, yummy chocolately inside. The perfect cookie. Really. Now technically these are paleo as far as gluten free and not usuing any wheat, etc… but these do have a decent amount of sugar- so if you are sugar sensitive I would stay away because these you could eat a dozen at a time!! I am also using this recipe to make Chocolate Chip Cheesecake bites… stay tuned, they are in the freezer now….

Ingredients:
* 1/4 cup palm shortening (If you cannot find palm shortening, use Kerrygold butter)
* 1 egg room temp
* 1/4 cup coconut sugar or crystals (I try not to use this stuff too much since there is all this controversy about cutting down too many palm trees for the sugar they make from them… killing monkeys in the rain forest etc.. but I have a left over bag so might as well use it, sorry to be a paleo cookie downer!)
* 2 tbls honey
* 2 tsp vanilla extract
* 1 1/2 cups almond flour (I find the one from Bob’s Red Hill is the best. The almond meal from Trader joes is good, but not when your making cookies)
* 2 tbls coconut flour
* 1/2 tsp baking soda
* 1/2 tsp sea salt
* 1/4 cup enjoy life chocolate chips (Soy, Nut, Dairy free chocolate chips)
* 1/4 cup enjoy life chocolate chunks

1. Preheat oven to 350F.
2. Place the shortening and the egg in a food processor and blend together for about 30 seconds. Add the coconut sugar, honey, and vanilla extract until combined.
3. Add the flours, baking soda. and process until smooth. Scrape the sides to all the ingredients are combined.
4. Stir in the chocolate by hand.
5. Get your baking sheet and line it with parchment paper. I cannot stress enough how important this step is to having your cookies not stick to the pan or burn.
6. Press them down and shape them a bit since they do not really melt like normal chocolate chip cookies.
7. Bake about 11 minutes until just brown on the edges and take out, set on a cookie sheet to cool, then eat up!