This Paleo friendly recipe makes the best gluten free Chocolate Chip Cookies. You’ll never guess they’re allergen free: no nuts, dairy, eggs, grains, refined sugars, or icky fats. Grab the recipe below.
These gluten free chocolate chip cookies caused quite a fiasco in the Grass Fed household.
James requested coconut free cookies for one of his coworker’s baby shower, and let me just say… phew. Coconut free baking in addition to being gluten/grain free and AIP (with the exception of the chocolate chips) is quite a feat. I failed no fewer than 3 times, each one resulting in balled up fists, and threats to withhold snuggles from the man who started the whole “coconut free” debacle.
I came through in the clutch though, and I even received a thank you card for my cookie contribution from the momma-to-be who is rumored to have eaten 5 of them.
SAME. Except I ate 5 for breakfast. Whoops.
About These Gluten Free Chocolate Chip Cookies…
These fluffy gluten free chocolate chip cookies are soft on the inside and crispy on the outside, just as all good cookies should be (eyes are on you, AIP Cranberry Grapefruit Cookies).
The palm shortening in these gluten free chocolate chip cookies is what gives them their height and fluffy texture, and keeps them crispy for days. As a bonus, this type of saturated fat is similar to coconut oil, which means these cookies help to promote energy production and a healthy metabolism… Well, that’s my story and I’m stickin’ to it ;).
Don’t you dare omit the gelatin in this recipe – it’s key! In addition to the beneficial vitamins, amino acids, and minerals the gelatin adds to this recipe, it also acts as a replacement for gluten. Gelatin, like gluten, acts as a glue to give these cookies stability.
If the beneficial aspects of the ingredients haven’t convinced you to try these gluten-free chocolate chip cookies, the flavor and texture should. Give them a try, fool your gluten-eating friends, and report back. You won’t be sorry!
- 1/4 cup palm shortening
- 2 Tbsp grade b maple syrup
- 1/4 cup maple sugar (can be substituted for coconut sugar)
- 1 1/2 tsp vanilla extract (replace with vanilla powder for AIP option)
- 1 tsp almond extract (omit for AIP option)
- 3/4 cup arrowroot starch
- 1/4 cup tigernut flour
- 1 Tbsp grass fed gelatin
- 1 tsp baking soda (aluminum free)
- 1/2 tsp cream of tartar
- 1/2 tsp sea salt
- 1/4 cup chocolate chips (I used Enjoy Life mini chips)
- Preheat oven to 350.
- In a large sized bowl, cream palm shortening, syrup, sugar, vanilla and almond extract. Set aside.
- In a medium sized bowl, whisk tigernut flour, arrowroot, gelatin, baking soda, cream of tartar, and sea salt until combined.
- Slowly add dry ingredients to wet and mix well to combine. Stir in chocolate chips.
- Roll into 1 inch balls and place directly onto a palm oil greased baking sheet (parchment paper or a silicon baking mat tends to make the cookies spread). Bake for 10-12 minutes
- Remove from oven and let cool on the sheet for about 5-10 minutes before sliding off the cookie sheet for the cookies to cool. Don’t try to eat the cookies until they’re completely cool or they’ll crumble.
- These cookies tend to spread on parchment paper or a silicon baking mat. They stay fluffy (like they are in the photo) if you bake directly on the cookie sheet. I grease my cookie sheet with a bit of coconut oil or palm shortening.
- When measuring palm shortening, it’s easy to not measure out the full amount since it can get air pockets in your measuring cup and not realize it. Which means you end up with less palm shortening than the recipe calls for. For this recipe, measure out the palm shortening by the tablespoon – there will be 4 tablespoons for this recipe.
AIP Modification: Replace chocolate chips with raisins, omit almond extract, swap vanilla extract for vanilla powder.
- Calories: 133kcal
- Sugar: 10g
- Sodium: 149mg
- Fat: 7g
- Saturated Fat: 6g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 1mg