Ingredients
Scale
1/2 cup palm shortening
3/4 cup coconut sugar
1 egg
2 tsp vanilla
1 1/2 cup almond flour
2 TBSP coconut flour
1/2 tsp baking soda
1/4 tsp salt
1 1 /4 cup puffed quinoa
1 cup dairy free chocolate chips
Instructions
- Preheat the oven to 375.
- In a stand up mixer, mix together the palm shortening and coconut sugar until well combined.
- Add the egg and vanilla and mix well.
- Add the almond flour, coconut flour, baking soda and salt.
- Mix well, stopping to scrape down the sides of the bowl and mix again.
- Add the puffed quinoa and mix until just combined.
- Stir in the chocolate chips by hand.
- Scoop the dough onto parchment lined baking sheets.
- Lightly press the the cookies and shape into rounds.
- Bake for 9-10 minutes or until golden.
- Cool on baking sheets for 2 minutes and then transfer the cookies to wire racks to cool completely.
- Makes 2 dozen cookies.
- Prep Time: 10 min
- Cook Time: 10 min
