"Real-Deal" Chocolate Chip Cookies [Against All Grain Recipe]

Uhhh have you guys ever made Danielle Walker's "Real-Deal" chocolate chip cookies from her blog? They're freaking amazing. They're perfectly soft and chewy, and are most certainly the real deal. My roommate grabbed one after I made them and said they reminded her of the soft chewy chocolate chip cookies she used to "yearn for" when she was young...anytime anyone uses the word "yearn" in a sentence, you know they're not fu#&ing around in terms of what they want.

So major kudos to Miss Walker for coming up with this ridiculous paleo-friendly CCC recipe. I loved the end result so much I just felt compelled to spread the magical chocolate chip cookie word to those of you who may not have already stumbled upon this recipe gem. You all should check out the other dishes she posts on Against All Grain. Paleo, primal, gluten-free or not, she posts recipes that anyone can enjoy.

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  • 1/4 cup palm shortening, ghee or grass-fed butter (I used grass-fed butter, only because I didn't have palm shortening on hand)
  • 1/4 cup coconut palm sugar
  • 2 tbsp honey
  • 1 large egg, room temperature
  • 2 tsp vanilla
  • 1 1/2 cups blanched almond flour
  • 2 tbsp coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1/4 cup dark chocolate pieces (chop up a dark chocolate bar)
  • 1/4 cup Enjoy Life chocolate chips


  1. Preheat oven to 350.
  2.  In a high speed blender or food processor, blend palm shortening (or butter), palm sugar, honey, egg and vanilla until creamy (10-15 seconds).
  3.  Add almond flour, coconut flour, baking soda and sea salt. Blend for about 30 seconds or until the dough is well mixed. Fold in the chocolate pieces manually.
  4. On a parchment paper-lined baking sheet, drop 10-12 balls of dough. The dough doesn't expand much in the oven, so shape the dough the way you want the cookie to come out. Rip off another sheet of parchment paper and place on top of the cookie dough balls to flatten out the tops.
  5. Bake for 9-12 minutes, or until the edges start to turn slightly golden (for me, that was at exactly 9 minutes).

Servings:10-12 cookies

Bonus! This dough does well as a slice and bake! See Danielle's suggestion in her post about how to form  dough into a slice and bake roll to store in your freezer.