We've used protein-rich almond flour (aka almond meal) to make a rich, nutty gluten-free chocolate chip cookie.
Preheat oven to 375°F. In a large bowl beat butter and shortening with a mixer on medium 30 seconds. Add both sugars, baking soda, and salt. Beat on medium 2 minutes, scraping bowl as needed. Beat in egg and vanilla. Beat in almond flour. Stir in chocolate chips.
Drop dough by teaspoons 2 inches apart onto ungreased cookie sheets. Bake 6 to 8 minutes or just until edges are light brown (cookies may not appear set). Remove; cool on a wire rack layered with parchment paper.