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.
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.
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.
- Yield: Makes 16 cookies
- 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)
- 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.