I am very excited to introduce you to Sharon from the blog Paleo Fondue! "It means gather at the table for plates of quality food, savor the natural flavors, and indulge in a little dessert! You can have cheese if you want." Her site is a must to go check out! She has a ton of delicious recipes...Bang Bang Shrimp or Chorizo and Green Chili Frittata or how about these awesome looking chocolate chip cookies! Sharon was nice enough to create this recipe and do a guest post for all of my followers. Please be sure to check out her site, "like" her on Facebook and follow her on Pinterest so you catch all of her recipes!!!
There are a lot of chocolate chip cookie recipes, I have to wonder what kind of contribution I can do to the classic dessert. Well gluten free, grain free, soy free, dairy free, refined sugar free, and nut free? That’s a lot of things NOT in this cookie. But what it does have is an amazing warm ooey gooey classic cookie taste.
It’s a cookie that is classic and I’m weary to diverge too far from an original recipe. Chocolate chip cookies are special to everyone. My grandma used to send me a box filled with an assortment of homemade cookies. There were tons of fancy chocolate ones, pretty sugar dusted ones, and ones with intricate decorations. Still, my most favorite in the box are the traditional chocolate chip cookies.
So it’s no wonder that I took my time perfecting a grain free version. And it sure took quite a few iterations and human taste testing to meet my mile high expectation. I’ve had cookie aficionados taste test several versions of this. It was like a panel of foodies eating plates of cookies and debating the ratios of the sugars, the textures, the type of spice. Even my mom says “You can’t taste the ‘Paleo’ in these.” It’s her way of saying these are a badass batch of chocolate chip cookies.Select this line to insert text description of recipe here
Nut Free Chocolate Chip Cookies
Ingredients
- ¼ Cup (45g) Coconut Oil, measured solid
- ¼ Cup (48g) Palm Shortening
- ¼ cup (40g) of Maple Sugar
- ½ cup (80g) of coconut palm sugar
- 1 cup of Tapioca Starch/Flour
- 3 Tablespoons (30g) of packed Coconut Flour
- 1 teaspoon of grain free baking powder
- ½ teaspoon of Cinnamon
- ¼ teaspoon of Salt
- 1 Large Egg
- ½ cup of Chocolate Chips
Instructions
- Preheat the oven to 350F.
- Whip together the coconut oil, shortening, maple sugar, and coconut sugar on high speed in a large mixing bowl with a whisk attachment until fluffy.
- Sift together the tapioca starch, coconut flour, baking powder, cinnamon, and salt.
- Add the egg into the mixing bowl and whip until combined.
- Add the dry ingredients in three batches, mixing in between each addition.
- Fold in the chocolate chips.
- Line a baking sheet with a silpat liner or parchment paper.
- Scoop about 2 tablespoons worth of cookie dough onto the lined baking sheet.
- Bake at 350F for 11-13 minutes.
Variations
You can sub the maple sugar for an equal amount of coconut sugar.
Notes
From Kate: As many of you know, I prefer to use Swerve as my sweetener. You can simply replace the coconut and maple sugar in these with Swerve. I would probably still use a tbsp of each just to give a bit of that maple and caramel taste.
If you want to try Swerve or need to order more, use coupon code KATE10 for a 10% discount. Swerve is my favorite sugar replacement. It is the only sugar alcohol that will not cause tummy troubles and it does not raise blood glucose levels.
If you are an Amazon shopper, would you be so kind to use my affiliate link to make your purchases. It is at no cost to you, it does provide a tiny kickback to Kate’s Healthy Cupboard. This allows me to continue making and testing recipes for free. Thanks so much!!
