This creation is one year in the making. Even with a strong baking background, paleo baking is a whole 'nother ball game. After one year of ever so subtle changes to the recipe, I have done it. The BEST paleo chocolate chip cookies. Game over. Mic drop.
What you'll need:
1/2 cup arrowroot powder
1/4 cup ultra-fine almond flour (Honeyville brand is preferred)
1/4 coconut flour
6 tbsp palm shortening (Spectrum or Nutiva brand)
*You can use coconut oil in place of palm shortening but results will not be as good
6 tbsp almond butter
1/4 cup Grade A or B organic maple syrup
1/4 cup coconut palm sugar
1 tsp vanilla extract
1 tsp baking soda
1 egg (room temperature)
1/4 tsp salt
1/2 cup EnjoyLife Chocolate Chips
Preheat oven to 350F degrees. Line cookie sheets with parchment paper to prevent sticking.
Begin by whisking together your dry ingredients in a bowl (arrowroot powder, almond flour, coconut flour, baking soda & salt). In a separate bowl, cream your shortening, almond butter, maple syrup and coconut sugar together using a hand mixer or stand mixer. Add in your egg and vanilla then beat until creamy and smooth. Add your dry ingredients to your wet ingredients, and blend together using your mixer. Gently fold in chocolate chips with a spatula.
Drop cookie batter by the spoonful on the cookie sheet roughly 2 inches apart. The batter will actually spread a little while baking! Place cookies in the oven for 10-12 minutes or until tops are golden brown.