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After 4 months of trial and error I have finally created the world’s best AIP Chocolate Chip Cookies.
Yes, I am just going to go ahead and declare the title on this one and once you try this recipe, you are going to agree with me.
I have been testing this recipe since November and you guys have been waiting so patiently for the recipe as I shared little snippets. The wait may have been long but I truly think it was worth it!
The secret or not so secret ingredient in these Paleo AIP Chocolate Chip Cookies is Sweet Potato Flour.
Not super common, but I got mine here,and I am sorry but there is no substitute for it. This cookie is moist because of it.
The good news is that you need very little of the flour…too much of it and all you will taste is sweet potato ( I learned that the hard way). You are still going to slightly taste the sweet potato flour in this recipe but it is very mild.
The other great thing about these cookies is that they don’t require a gelatin egg.
I did add some collagen (green can) because I add it to everything (nutrient win) but no gelatin. The other ingredient that you cannot substitute is the sustainable palm shortening (coconut oil just won’t work the same). I order my palm shortening from Fully Healthy (formerly Shop AIP).
Another ingredient I wanted to talk about in these Paleo AIP Chocolate Chip Cookies is coconut flour. Different coconut flour brands behave differently in recipes. For this recipe I tried both Nutiva Coconut Flour and Bob’s Red Mill Coconut Flour.
That being said, if you are using a different brand then you may need to adjust the amount of liquid in therecipe. Here is a photo of the desired consistency you are looking for:
If you need to add more liquid, add a Tbsp. of water at a time until the desired consistency is reached.
I have made these cookies many many times with homemade carob chips. You can find the recipe for here.
I have also used Enjoy Life chocolate chips (which require a reintroduction of chocolate). Both are delicious and work great in this recipe! I have also made this recipe without the chips and I used cinnamon and raisins in their place instead.
There are some other cookie recipes on my blog that I know you will love…my Chocolate Tiger Nut Cookies and my Cinnamon Coconut Raisin Cookies…so first make a batch of these Paleo AIP Chocolate Chip Cookies then get your oven ready for cookies galore!
These Paleo AIP Chocolate Chip Cookies were truly a labor of love and it would really mean a lot to me if you shared this recipe with your family and friends and on social media.
Besides friends don’t let friends miss out on the world’s best chocolate chip cookie recipe now do they?!
XO Meagen Ashley
*This recipe has been shared on the AIP Paleo Recipe Roundtable
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AIP Chocolate Chip Cookies
The best AIP chocolate chip cookie you have ever tasted!
CourseDessert, Snacks
Prep Time 15 minutes
Cook Time 7 minutes
Total Time 22 minutes
Servings 12 cookies
Ingredients
- 2/3cuppalm shortening, melted
- 1/4cuphoney, melted
- 1/4cupmaple syrup
- 1tspapple cider vinegar
- 1/2cupcoconut flour, sifted
- 1/2cuparrowroot starch
- 1/8cupsweet potato flour, sifted
- 1/8cupCollagenVital Proteins or Great Lakes brand
- 1/2tspbaking soda
- 1/4tspsalt
- 1/4cupCarob Chipsor Enjoy life chocolate chips (if reintroduced)
Instructions
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Mix the wet ingredients into a medium sized bowl.
Mix the dry ingredients into a large sized bowl. Make a hole in the center of the bowl and pour in the wet ingredients. Stir to mix.
Let the batter stand for a few minutes to thicken. If the batter is too dry, add in 1 Tbsp. of water at a time until the desired consistency is reached.
Scoop a Tbsp. of the dough at a time and roll into a ball with your hands. Flatten the ball into a cookie shape on a parchment lined baking sheet.
Bake in the oven for 7-10 minutes or until the edges are slightly golden brown (be careful not to overcook them).
Remove from the oven and let cool for 5-10 minutes on the pan, then place on a cooling rack to cool completely.
Store in the fridge in a glass dish for up to 5 days or freeze for up to 3 months.
