By Shannon Franz
Warning! These cookies are so good that it’s possible your family (or just you) may eat a batch in only a day. Not that I’m recommending that, but it may or may not have happened in our house at some point.
Our family saves these for special occasions, making them only a couple times per year. Every single person I know who has eaten these cookies say they are way better than the “typical” chocolate chip cookie, which I wholeheartedly agree with.
Here’s the recipe direct from Danielle Walker’s Against All Grain:
In regard to the fat in these cookies, I use either the butter option listed or *responsibly sourced* palm shortening (as Danielle Walker suggests). If you are not aware of the controversy surrounding palm oil/shortening and orangutan habitats, I encourage you to research it and make your own decisions.
I usually cut the coconut sugar and honey down just a bit to limit our sugar intake, if you want to goof off with that.