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servings:

I played with many different combinations of these flours, and found that all three flours are needed to create the right texture. If you cannot consume coconut or nuts, [try this recipe|https://deliciouslyorganic.net/gluten-free-peanut-butter-and-chocolate-chip-cookies-recipe/] using sesame seed butter (also knows as tahini) in place of the peanut butter). Inspired from the chocolate chip recipe in [Primal Cravings|http://www.amazon.com/gp/product/0984755195?ie=UTF8&creativeASIN=0984755195&tag=deliciorgan03-20].

• 7 tablespoons palm shortening (I buy from Tropical Traditions because they purchase their palm oil from a sustainable farm)
• 1/3 cup plus 2 tablespoons coconut sugar
• 1 tablespoon raw honey
• 1 large egg (or 1 gelatin egg for egg-free)
• 1/3 cup coconut flour
• 1/3 cup tapioca flour
• 1/3 cup arrowroot flour
• 1/2 teaspoon Celtic sea salt
• 1 teaspoon baking soda
• 3/4 teaspoon unflavored, grass-fed gelatin (reduce to 1/2 teaspoon if using the egg-free option)
• 1 teaspoon vanilla extract
• 1 cup Enjoy Life chocolate chips or chunks (my husband prefers the chunks)

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