Chocolate Chip Cookies. Dairy & Gluten Free

By / Photography By Katie Hopper | May 12, 2015


Instructions:  Pre-heat Oven 350°

With Mixer, cream together vegetable shortening, coconut palm sugar, honey, egg, and vanilla. Mix until smooth and well combined.

In separate bowl add almond flour, oat flour, coconut flour, baking soda, and salt. Whisk with a fork until blended.

Add dry ingredients to wet ingredients and beat on medium speed until dough forms. Next fold in chocolate chips.

Chill dough in fridge for 20 minutes.

Roll chilled dough into golf ball size dough balls with greased hands. Place on cookie sheet lined with parchment paper. Slightly flatten each ball with greased palm of hand or the back of a spatula. Form to desired shape, cookies with expand, but not rise a lot.

Place in oven and bake 10-12 minutes until edges are slightly brown. Cool on cooling rack. Enjoy will a glass of almond milk.



  • ¼ C. organic vegetable shortening
  • 1/3 C. coconut palm sugar
  • 3 tablespoons raw local honey
  • 1 large free range egg
  • 2 teaspoons vanilla
  • ½ C. almond flour
  • ½ cup gluten free oat flour
  • 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon himalayan sea salt
  • ½ cup enjoy life chocolate chips
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