- 1 whole egg plus 1 egg yolk
- ½ cup coconut palm sugar
- 1 teaspoon vanilla extract
- ¼ cup Fatworks Leaf Lard
- ¼ cup avocado oil
- 1 1/3 cups blanched almond flour
- 1 tablespoon arrowroot or tapioca starch
- 1 tablespoon unflavored gelatin
- 1 teaspoon baking soda
- 1/4 teaspoon sea salt
- 5 ounces dark chocolate chips
- Flaked sea salt, for serving
Gluten Free, Paleo Friendly
Preheat the oven to 350F.
Add the egg, additional egg yolk, coconut palm sugar, and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed to combine. Move to high speed until the coconut sugar has mostly dissolved and the eggs are a fluffy pale yellow color, about 3 minutes.
While the eggs are whipping, add the leaf lard and avocado oil to a small saucepan. Place over low heat and stir until the lard is melted.
With the mixer running on low, drizzle the warmed lard/avocado oil mix into the mixing bowl. Move the speed to medium and mix until well-combined.
In a separate bowl, whisk together the almond flour, arrowroot starch, gelatin, baking soda, and sea salt. Add the dry ingredients into the wet. Mix on medium speed to combine. Allow the batter to sit 3 minutes for the flours and gelatin to absorb moisture. Add the chocolate chips and mix again briefly. (*For dairy-free cookies, be sure to purchase dairy-free chocolate chips.)
Drop balls of dough onto a lined baking sheet. Bake for 9-12 minutes, or until lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before moving them to a cooling rack. Sprinkle with flaked sea salt, as desired, before serving.
Note: any cookies not eaten the same day should be left on a cooling rack for 2 hours before being placed in a sealed container for storage.