Danielle Walker's Real Deal Chocolate Chip Cookies (Against All Grain)

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 170.3
  • Total Fat: 17.5 g
  • Cholesterol: 15.9 mg
  • Sodium: 156.4 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 2.7 g
  • Protein: 3.8 g

Submitted by:

Introduction

Not my recipe. Added to SparkPeople for use with food tracker. Danielle's recipe includes real honey and 1/4 C coconut sugar. I cut it down and added nuts to make it lower carb. Not my recipe. Added to SparkPeople for use with food tracker. Danielle's recipe includes real honey and 1/4 C coconut sugar. I cut it down and added nuts to make it lower carb.
Number of Servings: 12

Ingredients

    1/4 C palm shortening
    1 egg at room temperature
    1/8 C coconut crystals
    1/8 C Swerve
    2 Tbsp Honey Tree SF Honey
    2 tsp vanilla extract
    1 1/2 Cups blanched almond flour
    2 Tbsp coconut flour
    1/2 tsp baking soda
    1/2 tsp Himalayan pink salt
    1/4 Cup chopped pecans
    1 1.4 oz Hershey's Special Dark chocolate bar, chopped

Directions

Preheat oven to 350 degrees

Place shortening and egg in food process and process for 15 seconds.

Add the coconut crystals, Swerve, honey, and vanilla extract. Process again until combined.

Add the flours, baking soda, salt and process for 30 seconds.

Scrape down the sides and pulse again if necessary to fully incorporate the dry ingredients.

Stir the nuts and chocolate in by hand.

Use a large tablespoon to scoop balls of the dough, placing them on a baking sheet lined with parchment paper. Lightly press them down to flatten, making disks about 1/2-inch thick.

Bake for 10 minutes until the cookies are browned around the edges. Cool on a wire rack.

Serving Size: Makes 12 cookies

Number of Servings: 12

Recipe submitted by SparkPeople user MARGIL1965.

Rate This Recipe