Paleo Chocolate Chunk Shortbread Cookies
- 1 cup almond flour
- ½ cup coconut flour
- ¼ cup arrowroot flour
- ¼ tsp Himalayan or unrefined sea salt
- ½ tsp baking soda
- ¼ cup
lard (I used butter, I know, I’m bad)
- 3-4 tbsp coconut oil, melted
- 2 tbsp honey
- 1 tbsp pure vanilla extract
- Chocolate chunks
- Over a large mixing bowl, sift the almond, coconut and arrowroot flours together with salt and baking soda. Set aside.
- In the bowl of your food processor, cream the lard, honey and vanilla extract.
- Add the dry ingredients and process on pulse until the ingredients are well combined and resemble very coarse sand. Pulse in the coconut oil, one tablespoon at a time, until the dough just barely comes together.
- Transfer this batter to mixing bowl, add chocolate chunks and knead delicately until a soft dough forms.
- Turn that dough over onto a piece of plastic wrap, form it into a 10-12 inch long cylinder and refrigerate until firm, at least 4 hours, or better yet, overnight.
- Preheat oven to 375oF
- Take the cylinder out of the fridge and cut it into 12 to 18 roughly ¾” thick cookies. Don’t worry if the cookies crumble and break up a little bit, just press the pieces back together. In fact, this will only result in a nicer, more rustic looking cookie.
- Place on a baking sheet that’s been lined with parchment paper and bake for 6-8 minutes, until the cookies take a nice golden coloration.
- Let cookies cool on the baking sheet for 2-3 minutes, then remove them to a cooling rack and let cool completely…
- If you can!