Not Your Mama’s Chocolate Chip Cookies

Preheat oven to 350 degrees F.

In a food processor, cream the palm shortening, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy.

Add the almond flour, coconut flour, baking soda and sea salt and mix again until combined, about 30 seconds. Scrape down the sides of the bowl if needed in order to incorporate all of the flour. Pulse once or twice more.

Stir in the chocolate chips by hand.

Using a cookie scoop place cookies on a greased baking sheet and then flatten gently into 1/2 in thick disks. The cookies don’t spread much so create the size and thickness you want prior to baking them.

Bake for 10-14 minutes, until slightly golden around the edges.