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Healthy Chocolate Chip Cookie Recipe

Prep Time10 mins
Total Time10 mins
Servings: 2 dozen
Author: Jaclyn


  • 2 cups fine almond flour sifted for best results
  • heaping 1/2 cup chocolate chips
  • 1/2 cup honey I like a thicker but not quite solid raw honey.
  • 1/2 cup chopped pecans
  • 1/4 cup butter at room temperature but not too soft
  • 1/4 cup palm shortening
  • 2 eggs
  • 1 Tbsp coconut flour
  • 2 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp salt


  • In a medium mixing bowl, beat butter and shortening on high with a hand mixer, creaming together until fluffy, about 30 seconds.
  • Add honey and beat once more until combined.
  • Add vanilla and eggs and beat until combined. Batter may become a bit clumpy looking. This is fine.
  • Add the almond flour, coconut flour, baking soda, and salt and beat with hand mixer until combined.
  • Stir in chocolate chips and pecan pieces by hand, then place bowl in refrigerator for 2-4 hours. Alternatively, you can freeze the dough for about an hour.
  • Preheat oven to 350*.
  • Line a large baking sheet with parchment paper, or use silicone baking mats.
  • Scoop tablespoon-sized balls of dough onto lined baking sheet, two inches apart.
  • Bake for 15-18 minutes, until cookies are slightly browned on the edges.
  • For best results, allow cookies to cool completely before moving them, as these cookies are delicate.


*If you don't want to make chocolate chips, but still want to keep these cookies GAPS-friendly, you can use either a Pure 7 Chocolate Bar or Honey Mama's chocolate bar (I find them in the refrigerated section at the health food store), cut into chunks. I've tested both and both work well in this recipe.