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.
LMB says
I made these yesterday with coconut oil– awesome! My 7-year-old said they were the best cookies I’ve ever made for him!
Ar says
Hi..did you measure your coconut oil melted? Thanks
Patricia R. says
I made these today after I got home from work. I made a double batch. I made them exactly as written. I did need to cook them longer but my stove is 35 years old and is not always accurate. These were as close to perfection as I have tasted since baking with alternate flours. My son (37) ate 8 of them and my grandson had 3 after dinner. I myself ate about six of them and I would eat more but I need to save them. They are crispy as she states, but not overly so. I feel I have found my go to recipe. I prefer using coconut flour because it is more economical (and healthier, but it’s a cookie, right?) but when you want to splurge and make a delicious cookie that will please anyone, this is it. I bet no one would know this is almond flour. I use palm shortening from Tropical Traditions. I buy a big pail. It tastes great and works for everything.
NIcki Piaget says
I often make the chocolate chip cookies on the Honeyville Blanched Almond flour bag. They are delicious. I’m curious – they use grapeseed oil, as does many of the recipes in Elana’s Almond Flour Cookbook. The Paleo Cookbook does not use grapeseed oil, but rather, vegetable oil. I’m wondering why you switched from grapeseed to vegetable shortening in your cookbook recipes. (I love both books!)
Thanks.
Mary Fitzpatrick says
Ryan, since I started tracking comments on crispy choc chip cookies today, I have received 11 replies from you that simply say “Read the FAQs”. Brevity has its place, but not in exchange for a solution. Unless you meant brevity in the sense of being “the soul of wit”.
Swami Mami Teas says
Cookies are one of the most favorite pastries. Everyone has a sweet tooth for this and they can eat this all day long.
Mary Fitzpatrick says
7 years diagnosed celiace and I had given up on a crispy cookie! Can I use butter instead of vegan shortening with the same crispy results?
Ryan says
Read the FAQs
lauren says
How cute that your MIL makes you your recipes! That is so sweet. These cookies sound awesome, I haven’t used vegan shortening but am curious now!
Sophie Hamilton says
It’s just as well I don’t make everything I oodle over. I love your site, thanks for being so amazing. These cookies are fab, I’ve eaten most of them!
melanie says
hello. first of all, thank you for your intrepid work in the kitchen. it is much appreciated. secondly, i am wondering if coconut oil could be substituted for the shortening here? or a coconut oil/butter combo? would that change the outcome of the cookie? what is the importance of the shortening? thank you so much!
jessica says
I’ve successfully subbed coconut oil for shortening… i used the same measurement, however the dough was a little on the oily side, so i imagine you could cut it down a bit…
Mary Fitzpatrick says
Does the cookie come out crispy when you use coconut oil?
melanie says
Thanks for your advice!
lani says
this might be a silly question, but wondering if coconut oil would work in place of the shortening?
Ryan says
Read the FAQs