Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, combine egg, shortening, sugar and vanilla. Whisk with a fork, then add in almond flour, hemp protein, cinnamon, baking soda and salt. Mix until well combined.
Add in the white chocolate.
Scoop the cookie dough onto the lined baking sheet. I used a large cookie scoop, making each cookie about 2 tablespoons of dough. The cookies do spread, so be sure to leave 1-2 inches between each cookie.
Place the cookies in the oven and bake at 350 degrees F for 10 minutes.
Remove cookies from oven and cool to room temperature on the baking sheet.
Best stored in fridge or freezer.
*I use Nutiva shortening, which is made from organic coconut oil and palm oil. The best substitutes are grass fed butter or a vegan butter.
**Use anywhere between 1/4 - 1/3 cup sugar, depending on taste preference. I used golden monk fruit sweetener for a low carb option, but coconut sugar works well too.
***Save 20% on any Evo hemp purchase with my affiliate discount code bakeitpaleo
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