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July 12, 2021

The Perfect Nut-Free, Dairy-Free, Egg-Free Chocolate Chip Cookies

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Nut-Free, Dairy-Free, and Egg-Free Chocolate Chip Cookies? What’s left? I promise, even without those ingredients, this is a fabulous cookie! Many of you have expressed a desire for a nut-free, grain-free chocolate chip cookie so I’m so excited to share this recipe with you.

The Perfect Nut-Free, Dairy-Free, Egg-Free Chocolate Chip Cookies
I used a combination of coconut flour (coconut is a fruit, not a nut as some have been led to believe), tapioca flour and arrowroot flour as the base and added unflavored, grass-fed gelatin and egg to bind the ingredients. I always like to have lots of options for various dietary restrictions, so you can either use an egg, or use the gelatin egg.

And, when it comes to chocolate chips, I love using Enjoy Life Chocolate morsels. You can purchase these at your local health food store, Amazon, or Thrive Market.

The Perfect Nut-Free, Dairy-Free, Egg-Free Chocolate Chip Cookies


These cookies only take a few minutes to prep and 11 minutes to bake and I think I may like them best out of all the grain-free chocolate chip cookies I’ve tried!

Makes 16 cookies

The Perfect Nut-Free, Egg-Free, Dairy-Free, Grain-Free Chocolate Chip Cookies

I played with many different combinations of these flours, and found that all three flours are needed to create the right texture. If you cannot consume coconut or nuts, try this recipe using sesame seed butter (also knows as tahini) in place of the peanut butter). Inspired from the chocolate chip recipe in Primal Cravings .

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Ingredients

  • 7 tablespoons palm shortening (I buy from Tropical Traditions because they purchase their palm oil from a sustainable farm)
  • 1/3 cup plus 2 tablespoons coconut sugar
  • 1 tablespoon raw honey
  • 1 large egg (or 1 gelatin egg for egg-free)
  • 1/3 cup coconut flour
  • 1/3 cup tapioca flour
  • 1/3 cup arrowroot flour
  • 1/2 teaspoon Celtic sea salt
  • 1 teaspoon baking soda
  • 3/4 teaspoon unflavored, grass-fed gelatin (reduce to 1/2 teaspoon if using the egg-free option)
  • 1 teaspoon vanilla extract
  • 1 cup Enjoy Life chocolate chips or chunks (my husband prefers the chunks)

Instructions

  1. Preheat oven to 350ºF and adjust rack to middle position. Place palm shortening, sugar and honey in the bowl of a standing mixer. Beat on medium-high for 2 minutes. Scrape sides of bowl and mix in egg. Sift coconut flour, tapioca flour, arrowroot flour, sea salt, baking soda and gelatin into a large mixing bowl. With mixer on low, slowly add dry mixture to wet mixture. Stir in vanilla and chocolate chips. Using a 1 1/2 tablespoon cookie scoop , scoop dough balls onto a baking sheet lined with unbleached parchment paper. Bake for 11 minutes. Serve.
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https://deliciouslyorganic.net/nut-free-grain-free-chocolate-chip-cookies-paleo/
Copyright 2016 Deliciously Organic

 

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Filed Under: Baking, Cookies, Dairy and Grain-Free Recipes, Dairy-Free Recipes, Desserts, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Egg, Dairy and Grain-Free, Gluten Free Recipes, Grain Free Recipes, Kids and School Lunches, Nut-free, Paleo Recipes, Thyroid Support and Health Recipes (Days 31+), Uncategorized | 70 Comments

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70 Comments

  1. JP

    May 9, 2014 at 8:28 am

    But what about if you can't have nuts or coconuts?
    to JP" aria-label='Reply to this comment to JP'>Reply to this comment
    • Deliciously Organic

      May 9, 2014 at 11:19 am

      Please see the headnote, where I give an alternative recipe for those who can't eat nuts of coconut. Hope that helps!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  2. Jessica

    May 9, 2014 at 8:30 am

    Yay! So excited about this recipe! We do love your almond flour grain free chocolate chip cookies, but sometimes crave a less nutty, more flour-y cookie. I love how simple this recipe is and that there isn't a ton of ingredients needed. Will it work fine to use coconut oil or butter in place of the palm shortening? Thanks! Jess
    to Jessica" aria-label='Reply to this comment to Jessica'>Reply to this comment
    • Deliciously Organic

      May 9, 2014 at 11:19 am

      I haven't tested it, but I think 8 tablespoons (you're reading that right - it's 1 tbs. more than the palm shortening) of unsalted butter would be a great substitute.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Michelle

        May 19, 2014 at 11:58 am

        Yes - 8 Tbsp butter is the perfect sub - that's what I used when I made them last week. Oh my are these cookies good! Best gluten-free cookie I've ever had - really! Thank you for yet another 5-star recipe! Confession - I let my 19 month old have one. It was her very first "real" dessert. She definitely approved! And here she thought bananas were as good as it got ;) I'm definitely recommending this recipe to anyone who bakes gluten-free!
        to Michelle" aria-label='Reply to this comment to Michelle'>Reply to this comment
        • Deliciously Organic

          May 19, 2014 at 12:23 pm

          Thank you! I appreciate the feedback! :)
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Tamara

      July 19, 2016 at 7:50 am

      Hey Jessica Just wondering if you tried this recipe with the coconut oil? If so how did it go? Thanks Tamara
      to Tamara" aria-label='Reply to this comment to Tamara'>Reply to this comment
  3. missy

    May 9, 2014 at 8:35 am

    I don't know a lot about grain-free eating. What does the gelitan do?
    to missy" aria-label='Reply to this comment to missy'>Reply to this comment
    • Deliciously Organic

      May 9, 2014 at 11:17 am

      The gelatin and egg bind the flours since there isn't any gluten.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Tati

        February 14, 2019 at 2:18 pm

        This is brilliant! 🤯 No gum, use gelatin, just wow. Thank you, from a mom who needs to make grain free, nut/seed free goods for a birthday kid with arginine sensitivities.
        to Tati" aria-label='Reply to this comment to Tati'>Reply to this comment
        • Deliciously Organic

          February 18, 2019 at 9:40 am

          You're welcome!
          to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  4. Debbie P.

    May 9, 2014 at 10:03 am

    Just me... Can I try something else for the gelatin? Like possibly agar flakes? I just didn't know how important of an ingredient it is and if just for binding, etc.
    to Debbie P." aria-label='Reply to this comment to Debbie P.'>Reply to this comment
    • Deliciously Organic

      May 9, 2014 at 11:18 am

      The gelatin binds the ingredients and is very important to the recipe. I haven't tested anything else, but you could give agar agar a try.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Silvia

        February 8, 2016 at 2:40 pm

        Xanthan gum is a binder, so 1/8 tsp should work. You may need to use more, though.
        to Silvia" aria-label='Reply to this comment to Silvia'>Reply to this comment
  5. Kaitlin

    May 10, 2014 at 3:24 am

    Can palm oil shortening be used in place of regular Crisco shortening in other baking recipes?
    to Kaitlin" aria-label='Reply to this comment to Kaitlin'>Reply to this comment
    • Deliciously Organic

      May 12, 2014 at 7:59 am

      Not that I know of. Crisco has hydrogen forced into the fat making it solid at room temperature.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • karen

      May 13, 2014 at 8:59 am

      I replaced crisco with coconut oil to make my family's favorite Snicker Doodle Cookies with great success. They actually like them better. The coconut oil actually gives a really nice flavor to the cookies, too! I haven't used crisco in years, for ANYTHING :o)
      to karen" aria-label='Reply to this comment to karen'>Reply to this comment
      • Deliciously Organic

        May 14, 2014 at 8:00 am

        Good to know!
        to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  6. Alexis

    May 12, 2014 at 5:23 pm

    How could I replace the sugar with honey or maple syrup?
    to Alexis" aria-label='Reply to this comment to Alexis'>Reply to this comment
  7. Sara

    May 12, 2014 at 6:03 pm

    Can I replace the egg with more gelatin mixed with water? I've read that 1/4c water with 1T gelatin equals an egg... would that work in place of the egg? We can't eat eggs right now, sadly. THanks!
    to Sara" aria-label='Reply to this comment to Sara'>Reply to this comment
    • Deliciously Organic

      May 13, 2014 at 8:17 am

      I haven't tried it, but it sounds like a good idea! I would add the extra gelatin with the dry ingredients and add the water when you're supposed to add the egg. If you let the gelatin bloom in the water, like many recipes recommend, it might not completely blend into the dough. If you try it, let me know how it goes! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  8. K

    May 12, 2014 at 6:23 pm

    What is the best way to store gluten free cookies so that they do not get chewy?
    to K" aria-label='Reply to this comment to K'>Reply to this comment
    • Deliciously Organic

      May 13, 2014 at 8:13 am

      The good thing is that these gf cookies, don't get as chewy as others! I also like to store them in a glass container with the lid ajar. This way the air isn't trapped, making the cookies soft.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  9. nicksts

    May 12, 2014 at 6:32 pm

    Has anyone tried this with an egg replacer? I have a friend that would love this recipe, but her son can't have eggs. Thanks!
    to nicksts" aria-label='Reply to this comment to nicksts'>Reply to this comment
  10. Dena Norton

    May 13, 2014 at 5:39 am

    I'm amazed that you can take three essential cookie ingredients out of a recipe and still make it look and sound irresistible! Pinned! :)
    to Dena Norton" aria-label='Reply to this comment to Dena Norton'>Reply to this comment
    • Deliciously Organic

      May 13, 2014 at 8:11 am

      Thank you. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  11. Alexis

    May 13, 2014 at 8:57 am

    Can I substitute the sugar with honey or maple syrup?
    to Alexis" aria-label='Reply to this comment to Alexis'>Reply to this comment
    • Deliciously Organic

      May 14, 2014 at 8:01 am

      A dry sugar is best, as the liquid sweetener will change the texture of the cookies.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  12. margaret

    May 13, 2014 at 9:22 am

    I wonder how a combination of palm shortening and butter would be to get the butter flavor, but more of the stability that shortening provides....
    to margaret" aria-label='Reply to this comment to margaret'>Reply to this comment
  13. K. Davidson

    May 13, 2014 at 12:56 pm

    Your link to the grass-fed gelatin takes you to the porcine gelatin. Is this the one you recommend or do you use the beef gelatin (the one in the red canister marked kosher)?
    to K. Davidson" aria-label='Reply to this comment to K. Davidson'>Reply to this comment
  14. Erin

    May 20, 2014 at 8:31 am

    Made these last night...YUM! I added 1 teaspoon vanilla and subbed 3 tablespoons butter out for 3 tablespoons of the palm shortening for a more buttery flavor. Also I ran out of coconut sugar so had to use 2 tablespoons sucanat in them. For some reason these changes made the cookies go pretty flat...BUT NO COMPLAINTS. They tasted amazing and were CRISPY! We've missed crispy cookies that dunk well in raw milk! We will try these again the same way to get the flatter cookie to use for ice cream sandwiches to take camping this weekend. Thank you!
    to Erin" aria-label='Reply to this comment to Erin'>Reply to this comment
  15. Lisa

    May 24, 2014 at 6:44 pm

    I'm not sure if I did something wrong but the dough came out pretty wet. They were still great though, the kids kept saying "those cookies were really good mom!"
    to Lisa" aria-label='Reply to this comment to Lisa'>Reply to this comment
    • Deliciously Organic

      May 27, 2014 at 7:38 am

      Hmm...they shouldn't have. Did you make any substitutions?
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
      • Lisa

        May 27, 2014 at 1:06 pm

        Nope, no substitutions. But it wouldn't be the first time I screwed up a recipe lol. We will definitely make them again so I'll have to make sure I'm not distracted and we'll see how they turn out!
        to Lisa" aria-label='Reply to this comment to Lisa'>Reply to this comment
  16. Katherine Sykes

    May 24, 2014 at 6:47 pm

    Made these tonight. Kids loved them! The coconut flour wasn't over powering in flavor. I used refined coconut oil in place of Palm. The refined oil doesn't have the strong coconut flavor. Also, added a teaspoon of vanilla. What a wonderful treat when avoiding grains.
    to Katherine Sykes" aria-label='Reply to this comment to Katherine Sykes'>Reply to this comment
    • Deliciously Organic

      May 27, 2014 at 7:37 am

      I'm glad you enjoyed them! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  17. Angeline Neske

    June 1, 2014 at 10:36 am

    Love this recipe...thanks! If I were out of arrowroot, could I just use 2/3 c. Tapioca instead?
    to Angeline Neske" aria-label='Reply to this comment to Angeline Neske'>Reply to this comment
    • Deliciously Organic

      June 2, 2014 at 8:11 am

      You can, but the cookies won't have the same texture. But they will still taste great! :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  18. Bailey

    June 2, 2014 at 8:20 pm

    I think it's safe to say that this recipe is fool-proof -- I hesitate to admit this but, being new to paleo baking, I substituted the palm oil with coconut oil, the egg for 'egg substitute,' and because I read my measuring cup wrong I added too much of the flours. The egg substitute I used called for 2T water so I assumed this wasn't a problem but when the batter didn't even turn moist I added more coconut oil thinking that its solid consistency was the reason the batter wasn't working out. I likely ended up with about 12T coconut oil. I eventually had to revisit this post because I thought that the comment in the headnote about the substitute recipe using peanut butter was referring to this recipe and I had somehow managed to leave out an ingredient. In addition to learning that I wasn't reading it correctly, I also learned how to properly use egg substitute (thx for the heads up, Sara). Clearly, I wasn't very single-minded when making this but despite my best efforts, I made some pretty awesome cookies! Even added carob chips (my temp AIP diet is forcing me to take roads less traveled). In short, thanks for posting this -- I really needed it! And now that I know what I'm doing... :)
    to Bailey" aria-label='Reply to this comment to Bailey'>Reply to this comment
  19. Julie C

    June 4, 2014 at 3:52 pm

    These were okay but I actually want a chewy chocolate chip cookie.. I was originally making civilized cavemans chocolate chip cookies but I don't tolerate almonds anymore. Any suggestions to make this recipe sweeter and chewy?
    to Julie C" aria-label='Reply to this comment to Julie C'>Reply to this comment
    • Deliciously Organic

      June 6, 2014 at 5:47 am

      You could add a bit more honey and bake them a minute or two less.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  20. Theresa

    June 28, 2014 at 7:11 pm

    I left out the gelatin because I didn't want a chewy cookie, and these came out delicious (although I also added a bit more sweetener 1/3 c each of coconut nectar and xylitol, and some vanilla and a bit of stevia). They were fragile, I'm going to try them again with the gelatin. Big hit with the kids! Great recipe, thanks!!
    to Theresa" aria-label='Reply to this comment to Theresa'>Reply to this comment
  21. Sarah

    July 7, 2014 at 3:57 am

    Ohhh so nice! I left them in too long and they were crunchy, which made them even tastier
    to Sarah" aria-label='Reply to this comment to Sarah'>Reply to this comment
  22. Brittany

    July 18, 2014 at 7:58 am

    Hey! These cookies were delish-but they crumbled into a million pieces. Any idea what I could do to get them to hold a shape? Thanks so much!
    to Brittany" aria-label='Reply to this comment to Brittany'>Reply to this comment
    • Deliciously Organic

      July 18, 2014 at 8:20 am

      I'm not sure why that happened. Did you make any substitutions? What brand of gelatin did you use?
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
    • Yoli

      August 6, 2015 at 9:54 pm

      Hi there, mine fell apart too, can't hold one in my hand. The only sub I used was butter.
      to Yoli" aria-label='Reply to this comment to Yoli'>Reply to this comment
      • Deliciously Organic

        August 7, 2015 at 12:53 pm

        Butter and palm shortening can't be substituted 1:1. I would use at least 9 tablespoons of butter in place of the palm shortening.
        to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
        • Yoli

          August 7, 2015 at 2:47 pm

          I did use over 8 Tablespoons of butter. What else should I have done?
          to Yoli" aria-label='Reply to this comment to Yoli'>Reply to this comment
  23. Jordan5

    August 25, 2014 at 8:07 am

    These are awesome! I love how they have a slight crisp to them and not completely soft like most paleo cookies. Thank you! I'm going to try these with 1 tbs of grass fed gelatin with 1/4 cup water to replace the egg as the previous person suggested. Thanks again!
    to Jordan5" aria-label='Reply to this comment to Jordan5'>Reply to this comment
    • Deliciously Organic

      August 25, 2014 at 9:03 am

      You're welcome! I'm so glad you enjoyed them!
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  24. Francesca

    September 24, 2014 at 7:33 pm

    I made these cookies today. I used butter instead of palm shortening, maybe that's reason they spread out a lot and came out totally flat and not crispy. I was going to use suet that my husband bought but I realized, after defrosting, that it was not rendered. They are not bad and my son ate them with not complains but definitely not looking like yours, Carrie. I'll try again with suet or the palm shortening. I also converted everything in weights, it's so much more painful and random to me baking with cups. Carrie, if you use weights, does this look right to you? I used 113 g butter 105 g coconut sugar 1 tablespoon raw honey 1 large egg 40 g coconut flour 44 g tapioca flour 44 g arrowroot flour 1/2 teaspoon Celtic sea salt 1 teaspoon baking soda 3/4 teaspoon unflavored, grass-fed gelatin chocolate chips to taste
    to Francesca" aria-label='Reply to this comment to Francesca'>Reply to this comment
  25. Francesca

    September 29, 2014 at 8:26 pm

    I made these again with palm shortening and, as expected, this time they hold the shape well. I also decreased slightly the sugar to 95 g. Also, I froze some of cookies from the previous batch, made with butter and baked from frozen, they didn't go flat. So if anybody prefers butter consider freezing you cookies. They are really delicious, funnily enough my son prefers the flat, chewy cookies, from first batch made with butter.
    to Francesca" aria-label='Reply to this comment to Francesca'>Reply to this comment
  26. Tracy

    December 21, 2014 at 1:28 pm

    This is my new favorite chocolate chip cookie recipe! I used unsalted Kerrygold butter and they came out perfect. Thanks for the wonderful recipe!
    to Tracy" aria-label='Reply to this comment to Tracy'>Reply to this comment
    • Pamela Browning

      October 24, 2019 at 11:04 am

      Just made these for the hundredth time. They come out perfectly every time. This time I used the gelatin egg option and only arrowroot (instead of both arrowroot and tapioca, because that’s all I had). Still amazing. Definitely the best everything free cookie recipe that I’ve found. Thanks, Carrie!
      to Pamela Browning" aria-label='Reply to this comment to Pamela Browning'>Reply to this comment
      • Deliciously Organic

        October 28, 2019 at 11:50 am

        Thanks so much for letting me know! :)
        to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  27. marina matthews

    January 16, 2015 at 3:18 am

    Hi, can I use whole cane sugar instead of coconut sugar? I can't get my hands on coconut sugar here in France. Can't wait to try these as I haven't had any cookies since the end of the holiday. Loved the grain-free peanut butter cookie recipe that you put up, they were amazing and my guests couldn't believe they were grain-free! I am also enjoying your latest cookbook that I got for Christmas. Thanks for all the great recipes!
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  28. Lisa

    January 16, 2015 at 11:52 am

    Followed the recipe exactly and loved them! Thank you!
    to Lisa" aria-label='Reply to this comment to Lisa'>Reply to this comment
  29. Lisa

    January 18, 2015 at 6:38 pm

    So I made these again and with a tweak - success! The first few out of the oven had the same issues I had before. Too dark and didn't flatten out AT ALL. I added some extra honey to the rest of the batter and turned the oven down 25 degrees. Perfect! They came out looking like toll house!
    to Lisa" aria-label='Reply to this comment to Lisa'>Reply to this comment
  30. Christine

    April 22, 2015 at 10:56 am

    Thank you, thank you, thank you!!! Finally a great tasting chocolate chip cookie that my 6 year old can eat! He is gluten free but not completely grain free, and I didn't have the exact ingredients on hand, so I made some modifications... I used butter instead of palm shortening, for the flour I just used 1c of the GF flour that I had on hand (in this case it was half Namaste Perfect Flour Blend and half Gluten Free Mama's Almond Blend), and I added vanilla because I am of the opinion that you can't make cookies without it :-) I love that these spread like a "normal" chocolate chip cookie, and the texture was amazing. My son was over the moon because they look and taste so much better than the last batch I tried. He was fine with those, but these blew them out of the water so he asked me to make only these from now on. **I used all butter and I didn't have any of the problems that others did with the cookies over spreading and becoming flat. Maybe it was because of the different flours that I used?
    to Christine" aria-label='Reply to this comment to Christine'>Reply to this comment
  31. Alexandra

    May 6, 2015 at 4:43 am

    I just made these. With a couple of changes. I didn't have palm shortening so used the 8tbsp butter your suggested in the comments. And then i couldn't find my arrowroot flour. I was half way through making them so had to improvise and used some cornflour i had. Even with those changes they turned it beautifully. Very tasty. Nice and crisp. I'll definitely try them as written. The Only change i will make us to make them smaller. They turned out a bit big for my liking. But that's just personal preference.
    to Alexandra" aria-label='Reply to this comment to Alexandra'>Reply to this comment
  32. Nicole

    July 10, 2015 at 1:09 pm

    Hi, I'm new-ish to your site & am loving the info I'm finding. I was excited to try this recipe, and what do you know, you are exactly right! These are a delicious, "normal-tasting" chocolate chip cookies! I'm new to gluten-free so I always test my new recipes out with people who are not gluten-free to get a real opinion & everyone that tried one said they were good, not just for a gluten-free cookie, but just for any cookie! Thanks so much for a FABULOUS recipe! Oh, I did use butter, 8T, & it was excellent.
    to Nicole" aria-label='Reply to this comment to Nicole'>Reply to this comment
  33. Sonja

    December 23, 2015 at 3:47 pm

    We just made these for the second time. These cookies are amazing. They are light and decadent and so close to the conventional version. Followed the recipe, but added 1 tsp of vanilla and only had mini chocolate chips (Enjoy Life) so we added 1/2 cup. Love that they are nut free. They are so good, you need to double up the recipe! With the original quantities we were able to make 14 cookies. YUM!!!
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  34. Shelley

    April 4, 2017 at 6:15 am

    Have you ever tried this as a large cookie cake? My daughter wants one for her birthday. I am just wondering if you think this would work out? I have made these several times as regular cookies they are awesome!
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  35. Dawn

    May 27, 2017 at 4:25 pm

    Just made these exactly according to your recipe and they are amazing!! Thank you!
    to Dawn" aria-label='Reply to this comment to Dawn'>Reply to this comment
  36. Vanessa

    September 16, 2020 at 1:47 pm

    Made these & they were delicious! I couldn’t get my hands on unflavored gelatin powder, so I used collagen peptides. They turned out great, but just wondering if this is ok to use in place of the gelatin? Thanks!
    to Vanessa" aria-label='Reply to this comment to Vanessa'>Reply to this comment
    • Deliciously Organic

      September 17, 2020 at 11:53 am

      I'm so glad you enjoyed them! The gelatin acts as a binder for the gf flours, so I'd use that next time. The cookies were probably more crumbly than they were supposed to be. :)
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment
  37. Elizabeth Hayden

    July 15, 2021 at 4:59 pm

    I'd love to make these but wonder if I can use straight gluten-free flour instead of the three different kinds of flour? King Arthur or Bob's... Am open to suggestions!
    to Elizabeth Hayden" aria-label='Reply to this comment to Elizabeth Hayden'>Reply to this comment
    • Deliciously Organic

      July 19, 2021 at 4:49 pm

      I haven’t tested this recipe with subs, so I don’t know what would lend the exact same texture and flavor.
      to Deliciously Organic" aria-label='Reply to this comment to Deliciously Organic'>Reply to this comment

Trackbacks

  1. Kristine Rudolph » Explore More : May 23rd says:
    May 23, 2014 at 3:03 am
    […] or a good gluten free treat for the kiddos on their last day of school, here you go – Chocolate Chip Cookies from Deliciously Organic that are both nut and grain […]
    to Kristine Rudolph » Explore More : May 23rd" aria-label='Reply to this comment to Kristine Rudolph » Explore More : May 23rd'>Reply to this comment
  2. Kristine Rudolph » Explore More : May 29th says:
    May 29, 2014 at 5:18 pm
    […] Chocolate-glazed chocolate donuts. This is one of those recipes you rely on so that your kids never feel like they’re missing out on something awesome that all the other kids get. Also, these nut free and grain free chocolate chip cookies. […]
    to Kristine Rudolph » Explore More : May 29th" aria-label='Reply to this comment to Kristine Rudolph » Explore More : May 29th'>Reply to this comment

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Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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