Nut/Cassava 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.