Against All Grain's Real-Deal Chocolate Chip Cookies

So, when you go off the grains, there are some things you will just miss.  Like the the yummy, gooey, goodness of a chocolate chip cookie.

I tried a PB cookie that was mostly coconut flour and peanut butter early on.  It was inedible.
I have been a bit gun shy since on paleo/lowcarb/keto baked goods.  My cousin, who is also LC'ing, tried a chocolate chip cookie a week or so herself, and had the same result.

The only reason I gave this cookie a try was because on Against All Grain's facebook page everyone raved about them.  I didn't see any negative comments.

So D and I mixed up a batch for school.  (Lovely way to help teach capacity!)

He was a very proficient "smasher" so our cookies are quite flat.

However, the boys love them!  That is a huge win on it's own.

My thoughts.
One I will have to try again with less smashing.

Two, I am not sure why mine are so much darker and they are nutty, not a bad thing, they just look a lot more smooth and fluffy when you look at those on AAG.  They were not over cooked.  I used Bob's Red Mill Almond Meal/Flour.  It says in the description it is blanched, so I don't think its that?
Three, they were a bit salty for me.  I didn't use grass-fed butter and mine was salted.  Next time I will make sure to use unsalted butter, or use palm shorting or ghee. (Neither of which do I own, or have I ever used before.)
Four, I just used sugar free chocolate chips from my netrition order.  No dark chocolate pieces, this was so they would stay kid friendly.
Final number five, I have never been able to pull off a successful chocolate chip cookie even pre-LCHF, so the fact that mine look goofy now, well that really shouldn't be a surprise.

If you like this get more great recipes by Danielle by following these links to her books.

Danielle Walker's Against All Grain: Meals Made Simple: Gluten-Free, Dairy-Free, and Paleo Recipes to Make Anytime 

Against All Grain: Delectable Paleo Recipes to Eat Well & Feel Great



Real-Deal Chocolate Chip Cookies

AUTHOR: Danielle Walker - AgainstAllGrain.com

SERVES: 1 dozen

Ingredients:

• ¼ cup palm shortening, ghee, or grass-fed butter
• ¼ cup coconut palm sugar
• 2 tablespoons honey
• 1 large egg, room temperature
• 2 teaspoons vanilla
• 1½ cups blanched almond flour
• 2 tablespoons coconut flour
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ¼ cup dark chocolate pieces (just chop up a dark chocolate bar)
• ¼ cup Enjoy Life chocolate chips

Instructions:

1. Preheat oven to 350 degrees F.
2. In a food processor, cream the palm shortening, coconut sugar, honey, egg, and vanilla for about 15 seconds until smooth and fluffy.
3. 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.
4. Stir in the chocolate chips by hand.
5. Place golf-ball sized balls of dough on a cookie sheet lined with parchment or a SilPat. 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.
6. Bake for 9-12 minutes, until slightly golden around the edges.
   
   *editing to add*
   Right after I made these cookies I got the following in my inbox from Danielle at Against All Grain.
   Maybe my almond flour played into my texture some as well.
   
   
   Q. What type of almond flour do you use? Is it the same as almond meal?
   A. I always use a blanched, finely ground almond flour. My favorites are Honeyville Farms and Digestive Wellness. Bob’s Redmill is too coarse and will cause soggy baked goods. Almond meal is different from almond flour as it contains skins and in typically more coarsly ground. I find that almond meal is good for breading things but not good for baked goods. For more information on Almond Flour, Click Here.
   Q. Can I substitute coconut flour for the almond flour in recipes?
   A. No, coconut flour is much more absorbent and will call for a different ratio than the almond flour. I suggest you stick to recipes that are developed specially for only using coconut flour.
   Q. Can I substitute other nut or seed flours for the almond flour?
   A. Yes, as long as they are blanched and very finely ground. I suggest macadamia or cashew flour for the most similar results if you can tolerate nuts. For nut free, I suggest grinding raw sunflower seeds to a fine powder then sifting it for best results.