Chocolate Chip Cookies

December 5, 2017

If you’ve read some of my other posts, you know that tapioca and cassava flour just typically do not agree with me. To make it even harder, I stay away from eggs in an attempt to remain as AIP as possible. That makes finding cookie and bread recipes veryy difficult. Experiment after experiment and many modifications later, I finally found a chocolate chip cookie recipe that agrees my with gut and doesn’t cause me intense bloating. Now precursor, the recipe is designed to include as minimal ingredients as possible in order to accommodate those with a super sensitive gut. This means that these are not going to taste like Pillsbury cookie dough from the tube. I knew that I could make them into more of a softer, moist cookie with other flours, but that wasn't the point of this recipe. This cookie is super satisfying for me, but it tastes more like a snack instead of a dessert. Also, I personally enjoy a very mild sweetness, so if you want something a little sweeter, simply double up on the the honey or add maple (I don't thinkk this would make them too runny since the dough is already dense).

Okay, let's get into the recipe!

 

Ingredients:

-1/3 Cup Coconut Flour

-1 Chocolate Bar of Choice (I use Santosha's Rhodiola and Red Himalayan Salt)

-1/4 Cup Coconut Oil (Room temperature) + 2 TBSP (Melted)

-1/4 Cup Honey

-1 Tsp Vanilla Extract

-1/4 Teaspoon Himalayan Pink Salt

-2 Gelatin Eggs (4 TBSP Hot Water, 2 TBSP Tepid Water, 2 TBSP Grass-Fed Gelatin)

 

Directions:

Step #1: Preheat oven to 350 f. Combine all ingredients with a hand mixer except for chocolate and gelatin eggs in a large mixing bowl.

Step #2: In a separate large bowl, combine gelatin egg ingredients and beat with hand mixer until super frothy. Combine with rest of ingredients and mix with hand mixer.

Step #3: Break up chocolate bar and knead into dough.

 

Step #4: On a parchment paper lined baking sheet, press out cookies firmly to keep from crumbling. 

Step #5: Place in oven for 12 minutes, remove, and let cool on cooling rack. (The cookies will be very very crumbly at this point, so be careful. Once they are cooled, this should go away.)

Step #6: Enjoy! 

 

Let me know if you have any other suggestions for posts and what you think of this recipe in the comments! Don't forget to subscribe, like this post, and follow me on social media (link on homepage) to stay up to date on posts right when they go up! 

 

 

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#1 

Freeze your bananas the night before for an extra creamy texture 

 

#2

Buy frozen fruit in bulk (the small bags last me one day)

 

#3

Buy your fruit and veggies ORGANIC! You can skip out on organic for fruits and veggies with a thick, peelable skin. 

Madi's
COOKING TIPS

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