Chewy Almond Cookies
Makes 18 large cookies (4-inches in diameter)
3 1/2 cups blanched almond flour
1 1/2 cups tapioca flour
1 cup coconut palm sugar (or granulated sugar)
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon fine grain sea salt
1/3 cup palm shortening
1/3 cup honey
1 large egg
2 teaspoons vanilla extract (for Paleo: add the seeds from one vanilla bean instead)
1. Preheat the oven to 350 degrees Fahrenheit. Lightly grease a baking sheet or line with silicone baking mat or sheet of parchment paper. Set aside.
2. Place the dry ingredients in a food processor and pulse to combine. Add the remaining wet ingredients and mix until everything is well incorporated and a thick dough forms.
3. Scoop the dough onto the prepared baking sheet (I use a 3 tablespoon (2-inch diameter) scoop, but you can roll the dough into golf ball-sized balls of dough by hand as well). Using a cookie press or the palm of your hand, gently flatten the cookies slightly until they are slightly more than 1/2-inch thick.
4. Bake the cookies in the oven for 9 minutes. Remove the cookies from the oven and let them cool for 5 minutes, then move them from the baking sheet to a cooling rack to finish cooling.
*Recipe Notes: Store the finished cookies in an airtight container. They stay moist and chewy for a good 48 hours, though they start to lose some of their crispiness after a day or so. They start to get a bit stale after 2 days.