Real-Deal Chocolate Chip Cookies

chocolate chip cookies and a cup of milk
Prep Time: 
12 minutes, plus 10 minutes
Number of Servings: 
Recipe Source: 
Against All Grain by Danielle Walker ($34.95, Victory Belt Publishing, 2013)


  • 14 cup palm oil shortening
  • 1 egg at room temperature
  • 14 cup coconut crystals
  • 2 Tbsp honey
  • 2 tsp pure vanilla extract
  • 1 12 cups blanched almond flour
  • 2 Tbsp coconut flour
  • 12 tsp baking soda
  • 12 tsp sea salt
  • 14 cup gluten-free dark-chocolate pieces
  • 14 cup dairy-free, gluten-free chocolate chips


  1. Preheat oven to 350 degrees F.
  2. Place the shortening and the egg in a food processor and process for 15 seconds.
  3. Add coconut crystals, honey, and vanilla extract. Process again until combined.
  4. Add flours, baking soda, and salt and process for 30 seconds.
  5. Scrape down the sides and pulse again if necessary to fully incorporate the dry ingredients.
  6. Stir the chocolate in by hand.
  7. 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 12-inch thick.
  8. Bake for 10 minutes, until the cookies are browned around the edges. Cool on a wire rack.
Nutrition Info: 
204 Calories, 4 g Protein, 14 mg Cholesterol, 15 g Carbohydrates, 11 g Total sugars (11 g Added sugars), 2 g Fiber, 14 g Total fat (3 g sat), 93 mg Sodium, Phosphorus