GF/DF Chocolate Chip Cookie

If you talk to anyone about sacred family recipes, everyone has a relative with “the best chocolate chip cookie recipe”. And sure, they could be onto something. But the playing field is significantly reduced when you throw a curveball and ask for a gluten free and dairy free chocolate chip cookie. Heck, Susan’s grandma doesn’t even know what gluten is! What I love most in making these bad boys is that the butter you would find in a traditional recipe is replaced with palm shortening, which has the consistency of butter but is better for your metabolism, blood pressure, and cholesterol. And the best part about this recipe is that it has the same ooey-gooey chocolate chip cookie taste that you’re used to. With treats like these, “dietary restrictions” aren’t very restricting at all

Prep time: 15 min Total time: 30 min Servings: 16 cookies

Ingredients: 

135 grams (about a cup) of palm shortening 

½ cup brown sugar 

¼ coconut sugar

½  cup to ¾ cup  chocolate chips (I use the enjoy brand that is fully dairy free) 

2 cups almond flour 

½ cup Bob’s Red Mill gluten free flour 

¼ tsp salt 

1 egg (to make egg free, use a flax egg) 

1 tsp vanilla 

½ tsp baking soda 

Instructions: 

Step 1: Preheat your oven to 350 degrees and line a baking sheet with parchment paper

Step 2: Cream together your palm shortening, brown sugar and coconut sugar in a stand mixer or hand mixer in a bowl. Once full incorporated add your egg and vanilla. 

Step 3: In a separate bowl add your gluten free flour, almond flour, baking soda, salt.

Step 4: Add your dry ingredients to your sugar mixture until fully incorporated.

Step 5: Stir in your chocolate chips. 

Step 6: Scoop out dough with a spoon or cookie scooper and place on your parchment paper pan leaving a few inches of space between each cookie. 

Step 7: Bake at 350 degrees for 12-15min until the bottoms are golden brown