‘Peanut’ or ‘Almond’ Butter Chocolate Chip Cookies


¼ cup or 2oz butter warmed to be able to ‘cream’
¼ cup or 2oz almond butter
1 egg, room temperature
2 tbs honey
2 tbs palm sugar or coconut sugar
2 tsp vanilla extract
¾ tsp lemon juice
2 tbs + 2 teaspoons coconut flour
3/4 tsp baking soda
¼ cup or 2oz dark chocolate pieces
¼ cup or 2oz dark chocolate chips (leave this out if you prefer)
* can omit the lemon juice if you prefer.
You will find some of these ingredients in a health shop such as WholeFoods or Holland and Barrett


Preheat oven to 350 degrees Fahrenheit
In a stand mixer fitted with the paddle attachment, cream together the shortening, sunbutter, and egg for 1 minute on medium-high.
Add the honey, palm sugar, vanilla extract, and lemon juice. Mix again until combined.
Add the coconut flour and baking soda. Mix on medium for 30 seconds. Let the dough sit for 5 minutes to allow the coconut flour to soak up some of the moisture.
Scrape down the sides and mix again for 30 seconds until fully incorporated.
Stir the chocolate in by hand.
Bake for 10-12 minutes.