INGREDIENTS:

1/2 cup coconut cream concentrate or palm shortening
2/3 cup honey
2 large eggs, room temperature

4 teaspoons vanilla

3 cups blanched almond flour

3tbs+2tsp tablespoons coconut flour

1 teaspoon baking soda

1 teaspoon sea salt

1 cup carob or chocolate chips or chopped nuts or raisins or dried fruit

DIRECTIONS:

Preheat oven to 350 degrees F.

In a food processor, cream the shortening, honey, eggs, 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.

Place golf-ball sized balls of dough on a cookie sheet lined with parchment paper.
Using another sheet of parchment on top of the dough, flatten them slightly with the
palm or your hand or a spatula. The cookies don’t spread much so create the size
and thickness you want prior to baking them.

Bake for 10-15 minutes, until slightly golden around the edges.

*These are keep best in an air-tight container in the fridge. Yields 2 dozen, large cookies.