“Chocolate” Chunk Cookies (AIP)

For carob chips:
1. In a small saucepan over medium-low heat, melt the palm shortening and coconut butter.
2. Add in the coconut sugar and stir until dissolved (most likely it will not dissolve completely, but hey, we can try).
3. Remove from heat and stir in the carob powder, vanilla and sea salt.
4. Pour the mixture into a parchment-lined 8×8 baking dish or pan and put in the freezer for 20 minutes.
5. Remove from the freezer and using a sharp knife, cut the mixture into chocolate-chip sized chunks (the mixture should still be fairly soft and easy to run a knife through). Return to the freezer to completely harden.
6. Once ready to use for the first time, using the pre-cut lines, break the “chocolate” into separate chunks.

For cookies:
1. Preheat oven to 350 degrees.
2. In a medium sized bowl, combine tapioca flour, coconut flour, gelatin, coconut sugar, salt and baking soda.
3. In a small bowl, melt the palm shortening and then stir in the maple syrup and vanilla.
4. Add the liquid mixture to the flour mixture and stir until well combined.
5. Mix in the homemade carob chips (or chocolate chips) and let cool (or pop in the refrigerator for 10 minutes).
6. Divide batter into 8 equal portions and roll each portion into a ball. Place the dough balls onto a parchment lined cookie sheet and flatten to about 3/4″ tall.
7. Bake for 10 minutes or until edges are golden brown.
8.Let cool on the cookie sheet for about 5 minutes before putting on a cookie rack to cool completely.