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My Favorite Chocolate Chip Cookies

Chewy Chocolate Chip Cookies

Makes 23 cookies (3.25-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 tablespoon ground flaxseed
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon fine grain sea salt
1/3 cup palm shortening
1/3 cup maple syrup
3 tablespoons warm water
2 teaspoons vanilla extract (for Paleo: add the seeds from one vanilla bean instead)
1 (10 ounce) bag allergen-free mini chocolate chips (I like Enjoy Life mini chocolate chips)

1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with a silicone baking mat or a sheet of parchment paper. Set aside.

2. Place the dry ingredients (except for the chocolate chips) in a food processor and pulse to combine. Add the wet ingredients and mix until everything is well incorporated and a thick dough forms.

3. Scrape the dough into a large bowl then add the chocolate chips and mix them into the dough.  I find that the easiest way to do this is with my hands, as the dough is very stiff.  Cover the bowl and chill in the refrigerator for 15 minutes before using.

4. 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 the palm of your hand, gently flatten the cookies slightly until they are slightly more than 1/2-inch thick.  Leave 2 inches between each cookie.

5. 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.  If you would rather use a chia egg, or you don’t like to use palm shortening, use 1 tablespoon of ground chia seed in place of the ground flaxseed and 1/3 cup coconut oil in place of the palm shortening.  These turn out just as well, though I have found that they go stale a bit quicker!