CHOCOLATE CHIP COOKIES

Ingredients

• 7 tablespoons palm shortening (I buy from Tropical Traditions because they purchase their palm oil from a sustainable farm)

• 1/3 cup plus 2 tablespoons coconut sugar

• 1 tablespoon raw honey

• 1 large egg (or 1 gelatin egg for egg-free)

• 1/3 cup coconut flour

• 1/3 cup tapioca flour

• 1/3 cup arrowroot flour

• 1/2 teaspoon Celtic sea salt

• 1 teaspoon baking soda

• 3/4 teaspoon unflavored, grass-fed gelatin (reduce to 1/2 teaspoon if using the egg-free option)

• 1 teaspoon vanilla extract

• 1 cup Enjoy Life chocolate chips or chunks 

Instructions

1. Preheat oven to 350ºF and adjust rack to middle position. Place palm shortening, sugar, and honey in the bowl of a standing mixer. Beat on medium-high for 2 minutes. Scrape the sides of the bowl and mix in the egg. Sift coconut flour, tapioca flour, arrowroot flour, sea salt, baking soda, and gelatin into a large mixing bowl. With the mixer on low, slowly add dry mixture to the wet mixture. Stir in vanilla and chocolate chips. Using a 1 1/2 tablespoon cookie scoop, scoop dough balls onto a baking sheet lined with unbleached parchment paper. Bake for 11 minutes. Serve.