These paleo chocolate chip cookies are a breeze to make and a delight to eat! It’s hard to believe they are paleo, grain-free, gluten-free, dairy-free, and egg-free! They can also be made completely AIP with modifications!
It’s been awhile, but I’m sill here, promise!
Like the rest of the world, I’ve been quarantining. So life for the last few months has consisted of working from home, homeschooling the kids, home renovating, and perfecting Paleo Chocolate Chip Cookies!
Seriously, I think I spent the most time on these cookies than any other recipe on the blog. I kept tweaking the recipe until it had just the right texture, vanilla, and sweet and salty-ness.
I’m telling you lots of chocolate chip cookies have been consumed during this pandemic! But it was totally worth it, because now I have a fail-proof Paleo Chocolate Chip Cookie recipe that I can eat without feeling gross. Woot woot!
PS: Danny LOVES these cookies and that’s saying something because he can be pretty picky when it comes to food!
What you need to make these Paleo Chocolate Chip Cookies
Huge fan of tigernut flour, I always have some hand. I was a little worried I would run out during the beginning of our isolation period but Amazon came through and delivered before I was completely out, phew!
So if you haven’t heard of tigernuts before, they aren’t actually nuts, they’re tubers and are Paleo and completely AIP compliant. They’re also full of fibre, vitamins, and minerals. I use tigernut flour in many different recipes including these raspberry muffins, salted caramel pumpkin spice bites, and tigernut butter!
Coconut flour is a dense flour that absorbs a lot of liquid, so I only use a 1/4 cup in this recipe. I find coconut flour pairs well with tigernut flour!
This recipe is egg free so we use gelatin to help with binding like an egg would. I use Great Lakes Gelatin!
Now, you could replace the coconut oil with ghee or butter if you tolerate them. Just make sure it’s unsalted or if it is salted reduce or even eliminate the salt. But if you want to keep this dairy-free or AIP, use coconut oil!
Maple syrup for the sweetness. I’m sure honey would also work but I prefer the flavour of maple syrup.
The alcohol in the vanilla extract will cook off while it bakes, so no worries it will still be AIP compliant! Make sure to get pure vanilla extract though as the artificial vanilla will have some funky ingredients!
Since these chocolate chip cookies call for coconut oil and not salted butter, we gotta add a bit of saltiness. I always prefer to use real salt or pink Himalayan salt for the mineral benefits!
Keep these gluten and dairy free by using Enjoy life Chocolate Chips, I like the mini chips! Now if you want to make these completely AIP compliant, try using homemade carob chips, get the recipe here!
These chocolate chip cookies are a breeze to make and a delight to eat! It's hard to believe they are paleo, grain-free, gluten-free, dairy-free, and egg-free. They can also be made completely AIP with one modification!
- 1/4 cup coconut oil, softened or melted
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 2 tbsp Enjoy life chocolate chips OR carob chips for AIP*
- In a large mixing bowl, whisk together dry ingredients, set aside.
- In a separate bowl, mix together the wet ingredients.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Stir in the chocolate (or carob) chips!
- Drop by a tablespoon on a cookie sheet lined with either parchment paper or a silmat. Flatten the cookie dough just a bit till it’s shaped like a cookie – you can use the back of a fork or the back of a spoon, but I just use the palm of my hand.
- Bake at 350 for 10-12 mins or until bottoms of cookies start turning golden brown.
- Allow to cool.