A Cookie For Every Diet

A collection of cookie recipes from the internet

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


  1. Over a large mixing bowl, sift the almond, coconut and arrowroot flours together with salt and baking soda. Set aside.
  2. In the bowl of your food processor, cream the lard, honey and vanilla extract.
  3. 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.
  4. Transfer this batter to mixing bowl, add chocolate chunks and knead delicately until a soft dough forms.
  5. 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.
  6. Preheat oven to 375oF
  7. 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.
  8. 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.
  9. Let cookies cool on the baking sheet for 2-3 minutes, then remove them to a cooling rack and let cool completely…
  10. If you can!

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This entry was posted on September 1, 2014 by in All-In.
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