Go Back
+ servings
plate of aip chocolate chip cookies with glass of milk
Print Recipe
5 from 5 votes

AIP ‘Chocolate’ Chip Cookies (Coconut Free)

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.
Prep Time10 mins
Cook Time10 mins
Cool Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 153kcal
Author: Beth Chen

Ingredients

  • 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

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

Serving: 1cookie | Calories: 153kcal | Carbohydrates: 15g | Protein: 1g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 195mg | Potassium: 28mg | Fiber: 1g | Sugar: 6g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg