Who doesn’t love chocolate chip cookies? I am always on the look-out for soft and chewy allergy-friendly chocolate chip cookies. When my husband tasted this recipe, he was very impressed — this means a lot coming from someone who doesn’t care for sweets!
This recipe is adapted from Otto’s Eggless Chocolate Chip Cookies but I have included tigernut flour and coconut manna / butter for a “nuttier” taste. It can easily be modified to be AIP by replacing the dairy-free chocolate chips with your preferred carob chips.
So, what exactly is a tigernut?
Despite the name, tigernut is not a nut. It is a tuber that grows on one of the only edible sedges, Cyperus esculentus (Yellow Nut Grass).
Tigernut flour is incredibly versatile — it is one of my favorite gluten-free and nut-free baking flours. It is very rich in prebiotic fiber, a resistant starch, making it great for gut health.
- Be sure to warm-up the coconut manna/butter right away. I like to place the glass jar in a small pot of hot water on the stove.
- If you don’t have any coconut manna/butter, you can use a total of 1/2 cup of coconut oil instead. Also, note if using only coconut oil, the cookies tend to spread out more when baking.
- My favorite chocolate chips are Enjoy Life Dark Chocolate Morsels — certified dairy-free, gluten-free, and Paleo friendly.
TOP 8 FREE CHOCOLATE CHIP COOKIES
These soft and chewy allergy-friendly chocolate chip cookies have a a rich, nutty flavor while being gluten-free, dairy-free, egg-free, and nut-free. It can easily be modified to be AIP by replacing the dairy-free chocolate chips with your preferred carob chips. Diet Type: SFED, Paleo // AIP (modified)
- Step 1 Preheat oven to 350°F.
- Step 2 Start warming up the coconut manna/butter. This should take about 10 minutes.
- Step 3 In a small mixing bowl, whisk together the cassava flour, tigernut flour, gelatin, baking soda, and salt, and set aside.
- Step 4 In a separate medium-sized mixing bowl, mix the maple syrup, coconut or maple sugar, and vanilla together. Let sit for a couple of minutes to dissolve.
- Step 5 Add the coconut manna and coconut oil to the maple syrup/coconut sugar/vanilla mixture and mix well.
- Step 6 Add the dry ingredients to the wet ingredients and stir until it becomes a dough.
- Step 7 Fold in the chocolate or carob chips.
- Step 8 Line the baking sheet with parchment paper. Form the cookies (roughly tablespoon) into a ball and gently flatten onto the baking sheet.
- Step 9 Bake for roughly 11 minutes and let cool before serving. The gelatin will set as the cookies cool so wait to transfer the cookies until they are firmer.
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