A good chocolate chip cookie that fits within multiple allergy guidelines can be hard to come by. Sure, you can form dough into what looks like cookies, but do they really taste like a real cookie? That is always my biggest hangup on allergen-friendly cookies. Today’s recipe is one that comes with a variety of versions and substitutes. While it doesn’t necessarily fit into a single category such as Keto or AIP-friendly, I thought it would be good to share since the results of my combination of ingredients is absolutely fabulous. I get it though, not everyone desires or can eat “fake” sugar alternatives such as stevia syrup or monk fruit. Are they the most pure things in the world? Obviously not. However, these are the ingredients my body does best with at this time and maybe they are for you too (or not), which is why I’ve given a variety of alternatives to try. Overall, these cookies bake up absolutely perfect. There is no need to press them down, simply mix, scoop, and bake like regular cookies. For those of you on the low-carb, keto train, you may be wondering if the molasses is absolutely necessary, and my answer is YES! This tiny bit of sugar is to help replace what brown sugar would otherwise do in a traditional cookie made with a mix of white and brown sugar. I chose to use a mix of tigernut and almond flour because for starters, I’m not afraid of a little carbs here and there as long as my body can handle them and two, I find recipes made with all nuts are a little heavy on the stomach. That being said, as I mentioned previously there are many different ways you can make this recipe, all of which you can find below in the recipe’s notes. Enjoy!
Paleo Allergen Friendly Chocolate Chip Cookies
- 1 1/2 cups tigernut flour
- 1 1/2 cups tapioca flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 6 oz butter
- 2 eggs
- 1 tbsp molasses
- 1/3 cup granulated monk fruit
- 1/4 cup NuNaturals vanilla stevia syrup
- 1 tsp vanilla extract
- 3/4 cup Lily’s chocolate chips
- In a stand mixer, whisk together butter, molasses, monk fruit, and stevia syrup until smooth, then beat in eggs one at a time and vanilla extract until just combined.
- In a separate bowl whisk together dry ingredients then slowly add to the stand mixer until a smooth dough has formed.
- Fold in chocolate chips and transfer dough to a parchment lined baking sheet with a cookie scoop, baking at 350 for 10-12 minutes.
- For keto, replace tigernut flour for almond flour.
- For nut-free, replace almond flour with arrowroot or tapioca starch.
- For paleo, replace monk fruit with granulated maple sugar or coconut sugar and stevia syrup with maple syrup, honey, or coconut nectar.
- For dairy-free, replace butter with non-hydrogenated palm shortening or ghee.
- For an egg-free, AIP friendly chocolate chip cookie recipe click here.
John 3:20-21 “Everyone who does evil hates the light, and will not come into the light for fear that their deeds will be exposed. But whoever lives by the truth comes into the light, so that it may be seen plainly that what they have done has been done in the sight of God.”