AIP ‘Chocolate’ Chip Cookies (Coconut Free)

Name: AIP ‘Chocolate’ Chip Cookies (Coconut Free)
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Yield: 12 serving
Ingredients: 1/2 cup palm shortening; 2 tablespoons maple syrup; 1/4 cup maple sugar; 3/4 teaspoon vanilla powder; 3/4 cup arrowroot starch; 1/4 cup cassava flour; 2 tablespoons gelatin; 1 teaspoon baking soda; 1/2 teaspoon cream of tartar; 1/2 teaspoon salt; 1/3 cup Enjoy Life Chocolate Chips

User Reviews

4.9

39 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Cool Time
20 mins
Total Time
40 mins
Servings
12
Calories
153 kcal
Course
Dessert
Cuisine
American

AIP ‘Chocolate’ Chip Cookies (Coconut Free)

Jessica Carroll

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Everyone loves a great chocolate chip cookie and now you can have one that is totally AIP friendly. This AIP ‘Chocolate’ Chip Cookie is so delish that you’ll forget that it’s totally grain and nut free. This recipe is fits the paleo and AIP diets.

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Ingredients

Servings

1/2 cup palm shortening plus additional 1 tablespoon for greasing baking sheet
2 tablespoons maple syrup
1/4 cup maple sugar coconut sugar is a substitute but makes this recipe no longer coconut free
3/4 teaspoon vanilla powder I use Kiva Vanilla Powder
3/4 cup arrowroot starch Tapioca Starch is a fine substitute
1/4 cup cassava flour
2 tablespoons gelatin I use Grassfed Gelatin from Vital Proteins
1 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/3 cup Enjoy Life Chocolate Chips for AIP and coconut free option use carob chips

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Instructions

Preheat oven to 350 degrees. Rub one tablespoon of palm shortening over a large baking sheet.
Combine the wet ingredients into large mixing bowl then using a hand held mixer, cream the maple syrup and shortening.
Combine all the dry ingredients into a small mixing bowl and the stir to combine.
Pour the dry ingredients into the large mixing bowl of wet ingredients. Using the hand mixer combine then fold in the chocolate chips. The dough will probably look crumbly but don’t worry it will stick together.
Make 12 balls of dough and place them on the baking sheet. Place it into the oven for 10-12 minutes. Remove from the oven and then let cool for another 20 minutes before handling.

Notes

Since chocolate is a reintroduction, to keep this recipe AIP friendly, you’ll need to make your own carob chips. This recipe from Whole New Mom is also coconut free.
You’ll need to resist the urge to dig into these cookies right away. They will crumble if you try to handle them before they’ve had a chance to cool.
Gluten free flours are not all made the same. If you can’t have one of the flours in this recipe, please be aware that you probably won’t be able to make a 1:1 swap without reworking the entire recipe.
Please note that I’m using vanilla powder in this recipe not vanilla. If you want to use vanilla then you’ll probably want to increase the amount to 1 1/2 teaspoons as it’s not at concentrated.

Nutrition Information

Show Details

Serving 1cookie Calories 153kcal (8%) Carbohydrates 15g (5%) Protein 1g (2%) Fat 10g (15%) Saturated Fat 3g (15%) Cholesterol 1mg (0%) Sodium 195mg (8%) Potassium 28mg (1%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 11IU (0%) Vitamin C 1mg (1%) Calcium 16mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 153 kcal

% Daily Value*

Serving	1cookie
Calories	153kcal	8%
Carbohydrates	15g	5%
Protein	1g	2%
Fat	10g	15%
Saturated Fat	3g	15%
Cholesterol	1mg	0%
Sodium	195mg	8%
Potassium	28mg	1%
Fiber	1g	4%
Sugar	6g	12%
Vitamin A	11IU	0%
Vitamin C	1mg	1%
Calcium	16mg	2%
Iron	1mg	6%