My mother-in-law (aka Grandma Marylyn) is obsessed with all things crispy, crunchy, and Paleo. Like me, she has celiac disease and has followed a strict gluten-free diet for years. I created this Crispy Chocolate Chip Cookie recipe just for her. Grandma Marylyn is a huge fan of my Cranberry Chocolate Biscotti, as well as my Chocolate Orange Scones, and presents me with freshly made batches of each of these every time we have a visit.
While Grandma loves everything I make and cooks from my latest book Paleo Cooking from Elana’s Pantry religiously, she is passionate about making my Paleo desserts for our large Jewish family.
Grandma has been asking me for years to develop a thin and crispy cookie recipe. She has no idea that I’ve created these Paleo chocolate chip cookies for her!
Crispy Chocolate Chip Cookies
- 2 cups blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- ½ cup palm shortening
- ¼ cup coconut sugar
- 1 large egg
- 1 tablespoon vanilla extract
- ½ cup chocolate chips
- Combine almond flour, salt, and baking soda in a food processor
- Pulse in shortening, coconut sugar, egg, and vanilla until dough forms
- Remove blade from processor and stir in chocolate chips by hand
- Scoop dough one level tablespoon at a time onto a parchment paper lined baking sheet
- Press balls of dough down so they are very flat, wetting your hand if dough is sticky
- Bake at 350°F for 10-12 minutes
- Cool for 15 minutes (do not handle prior or cookies will break)
When I made these Crispy Chocolate Chip Cookies my husband and children devoured numerous batches. The boys’ friends also gobbled up my Crispy Chocolate Chip Cookies so quickly that I couldn’t keep enough on the counter for them. I had one very busy week of baking gluten-free chocolate chip cookies for the hungry teenagers that fill my home. These cookies have the teenage seal of approval many times over.
In addition to inspiration from Grandma, I also enjoyed seeing that the adorable Kosher Cavegirl had come up with a Crispy Chocolate Chip Cookie recipe. It was her post that gave me the idea to create this new recipe which differs only slightly from my Primal Chocolate Chip Cookie recipe –the changes include using coconut sugar in place of honey, and doubling the amount of shortening and adding an egg. That’s how you get to crispy cookie heaven. So if you’re tired of complex gluten-free recipes with long lists of ingredients, this is another recipe of mine that solves this vexing problem!
I have other chocolate chip cookie recipes on my website in addition to the ones above:
- Chocolate Chip Cookies -an oldie but goodie that I still make for the boys and their dairy eating friends; I created this, my first chocolate chip cookie recipe back in 2007 –it uses butter as the fat and honey or agave for the sweetener; slightly crispy around the edges, and chewy in the middle.
- Vegan Chocolate Chip Cookies -a vegan chocolate chip cookie recipe that uses grapeseed oil for the fat and agave as sweetener… for the vegans in my life.
- Primal Chocolate Chip Cookies -my most recent chocolate chip cookie recipe (prior to the one featured in this post for a crispy cookie) uses shortening and honey; a classic, moist, chewy chocolate chip cookie, and a great post workout snack for the CrossFit crowd.
What are your needs and desires for a classic chocolate chip cookie? Are they dietary, or flavor-based? Leave a comment and let me know which of the above recipes you plan on using and how you will customize them to your personal preferences.
Have you ever made these as bars? If so how long would you bake them? I made your pumpkin chocolate chip cookies as bars. They were amazing.
Julie, I haven’t tried that –if you do I hope you’ll let me know how it goes :-)
Is there another substitute for palm shortening. I am cooking for a vegan so butter is out. I noticed many of your recipes call for palm shortening which I never have. Any suggestions would be appreciated JB
Jenny, feel free to experiment!
Am I missing the nutritional info? If so, I’m sorry. Looking for carb information specifically and serving size. Thank you!
Amanda, here you go:
Have a lovely day!
I’ve been making this for years and LOVE it. However, recently they’ve been coming out differently (lighter in color, thinner, spreading more, taste slightly different. I have no idea why and can only think maybe the almond flour somehow changed (I use Trader Joe’s). Anyone else experience this or can recommend the almond flour brand they use for this recipe? I am at a loss and desperate to get my beloved cookies back!
Amy Jean says
Another great recipe! I have not done this recipe & seeing the one egg seemed a good one to try! I normally do the famous one w the agave. Well, I did add a dad of cinnamon, & used brown sugar. I must tell all your fans, how important to keep to your instructions. Instead of making them flat, I only pushed down slightly. Then w 5 I made them flatter, & oh what a difference! I know Elana tests her recipe over & over again for perfection! Tks again for your wonderful recipes!
Amy, thanks for letting me know this is another great recipe! You are correct, I test every recipe dozens of times to make sure the results are just right :-)