Nut/Cassava Free AIP 'Chocolate' Chip Cookies
Delicious AIP ‘Chocolate’ Chip Cookies but made entirely AIP and top 9 allergen free.
2 cups of Beth Blends Nut/Cassava Free Grain Free Flour Blend
3/4 teaspoon Vanilla Powder or 1 1/2 teaspoons Vanilla Extract
1/2 teaspoon Salt
2 tablespoons Gelatin
1/4 cup Maple Syrup
1 cup Palm Shortening
3/4 cup Chocolate Chips (AIP Reintroduction)
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
Combine the flour blend, vanilla powder, salt, and gelatin in a large mixing bowl.
Add in the maple syrup and palm shortening and then stir to combine,
Fold in the chocolate chips.
Using a spoon add about 2 tablespoons of dough per cookie on the baking sheet. Leave about 2 inches between cookies.
Bake until edges are golden-brown, about 10 minutes. Let cool slightly on baking sheet, then serve.
- Keep in a resealable container at room temperature for 2-3 days.
- To keep fully AIP elimination stage compliant, use dried and chopped fruit or carob chips in place of the chocolate chips.
- To make heart shaped chocolate chip cookies, shape the dough into heart shapes, place the baking sheet in the freezer for 30 minutes before baking then add 2 minutes into the baking time. After baking, if the heart shape didn't hold, use a chopstick to help add the center point. You'll need to do this immediately after baking while the cookies are still hot. Once they've cooled, it's too late.
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