Best Paleo Chocolate Chip Cookies I have ever eaten! They are crispy on the outside and soft and chewy on the inside.
Prep Time:15 mins
Cook Time:10 mins
Total Time:25 minutes
Yield:12 cookies 1x
1/3 cup palm shortening
1/3 cup coconut sugar
2 Tablespoons unsweetened cashew milk or almond milk
2 teaspoons vanilla extract
1 3/4 cup blanched almond flour ( I used Anthony Goods)
1/2 teaspoon baking soda
2 pinches sea salt
1/4 cup dairy free mini chocolate chips ( I used Enjoy Life)
Pre-heat oven to 350 degrees.
In a large mixing bowl or stand mixer, cream together shortening, coconut sugar, cashew milk and vanilla. Beat one minute.
Add almond flour, baking soda and sea salt. Beat until well incorporated. Stir in chocolate chips. Freeze dough for 5 minutes or until cookie dough has firmed up.
Line a large baking sheet or two small baking sheets with parchment paper, scoop some dough with a small cookie scoop, roll into a ball and slightly press down. Repeat with remaining cookie dough until you have 12 small balls.
Bake at 350 for 10 minutes or until edges are golden. Allow cookies to cook for 5 minutes before removing from pan. Cookies will be crispy on the outside and chewy on the inside. If you would like them crispier, put them back in the oven for 1-2 minutes.