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
Ingredients
- 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
Instructions
- 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)
- Serve
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.
Teresa Fischer says
Hi Elana,
I have made several of your chocolate chip cookie recipes and all were delicious and LOVED when I took them to church for snacks, BUT these are the MOST DELICIOUS yet!!!! I also added a few cocoa nibs to round out my 1/2 cup of chocolate chips, and they added even more wonderful flavor. Thank you for another great recipe!!!!
Corrie Ann says
I’m wondering if coconut oil could be replaced for the shortening. If so, I can make these tomorrow!
Ryan says
Read the FAQs
Susan says
Yes! – see Cindy comments of Feb 21, 2014.
rosa robin says
I made this recipe today; didn’t have coconut sugar so used cane sugar and followed the recipe otherwise. My cookies were thicker than pictured, because I needed to fit all the dough on the cookie sheet, 12 total. So, I baked them a few minutes longer. They came out DELICIOUS, perfect in every way. I need to control myself from eating them all.
Naomi Hatkin says
Hi Elana,
I’d really appreciate some comments about your chocolate chips. Are they sugar free? I’ve gone to the website several time to try to learn this from them and I just don’t see it. I need something that is totally refined sugar-free. If these chips aren’t refined sugar-free, maybe you can offer up a recipe for making them ourselves? Thanks so much! I love your recipes!!
Cindy says
I needed these now, but had no vegan shortening nor coconut sugar, so I used coconut oil and xylitol instead and they turned out great! I did use a little less than 1/4 cup xylitol because it tastes sweeter. The key to getting them crispy is making sure they are very thin and cook long enough. Thanks for another delicious recipe, Elana!
Susan says
Awesome that you have tried using coconut oil and it worked! I much prefer healthy virgin coconut oil to any shortening!
deanna meyer says
Ever since I had to go Paleo last year, I’ve been making your chocolate chip cookie recipes. Not having a food processor, I’ve had to make them in my trusty Kitchen Aid. The only issue I’ve had is that all of my cookies seem to turn out soft for whatever reason. Maybe I’m not cooking them long enough…I don’t know. But, I’m anxious to try this recipe and see if I get the same results, or better. I’m not afraid of cooking at all…and used to make THE best chocolate chip cookies out there (pre-Paleo)…so not having a good go-to cookie recipe has been interesting, to say the least. I’m still trying though!
Thank you for all you do Elana….I have 2 of your cookbooks and use them often. You’ve helped my Paleo journey immensely!
Jennifer Stohr says
I am so excited to try both the crispy and the Primal versions. I’m celiac and anaphylactic to dairy, allergic to soy and oats. I’ve been learning that I feel better when I am 90 % grain and sugar free. I love using coconut sugar, raw or local honey, stevia, and Truvia. I will use Enjoy Life chocolate chips in these cookies until I make my own dugsr free chips.
Dawn Halstead says
I can buy stevia sweetened choc chips at my local Whole Foods–Lily’s is the brand name. They are very good. Not as sweet as sugar, of course :-) but, I got used to that after a few weeks off sugar.
Tess @ Tips on Healthy Living says
These look delicious! Healthy (and delicious) desserts are so hard to come by– thanks for sharing!
Leanne says
Can coconut flour be used in place of almond here with the same ratio?
Ryan says
Read the FAQs
Carolyn says
My salivary glands took control as soon as I saw the photo. Like your Grandmother I cringe at the description “soft cookie.” Thanks!