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

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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.




  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.