Chocolate Chip Cookies

This recipe is nothing short of a personal triumph for me. Plagued with cakey cookies for years I finally cracked the code (with heavy influence from Merit & Fork) for crispy on the outside, soft on the inside ‪‎paleo‬ perfection that just so happens to be ‪egg-free‬ and even ‪autoimmune protoco (AIP) compliant if you use carob instead of chocolate. Whaaaa??!!!  


1/2 cup Organic Palm Shortening (room temp) or Butter (room temp) or Ghee from OMGhee (room temp) 
1/4 cup Maple Syrup
1/4 cup Coconut Sugar or Maple Sugar
1-1/2 tsp Vanilla
120g Otto's Cassava Flour
1 tbsp Grass-Fed Gelatin - Vital Proteins (green lid)
1/2 tsp Baking Soda
1/2 tsp salt plus more to finish (check out Hepp's Salt Co. Salt)
1/2 cup Enjoy Life Foods Chocolate Chunks 


Preheat oven to 350°F

In a mixing bowl, whisk dry ingredients (except sugar & chocolate chips) together. In a separate bowl, mix shortening ( or butter, or Ghee), both sweeteners, and vanilla together. Add the flour mixture and stir until dough forms. Fold in chocolate chips and form cookies using a heaping teaspoon or cookie scoop for consistent sizing. 

NOTE: These will not spread it all if using Palm, so flatten all the way to desired dimensions prior to baking. If using butter or ghee (our personal preference) they should flatten a little but you'll still want to give them a little pat down to help things along. Bake for 9 to 13 minutes (11 is perfect in our oven) on and ungreased and unlined cookie sheet and let cool before serving. They will be soft when you remove them from the pan so take extra care not to smoosh them. The gelatin will set the cookies up as it cools.