These AIP Chocolate Chip Cookies are a crowd pleaser! You won’t even know they are missing common allergens because they are soft, chewy, and delicious.
Jump to RecipeThese cookies are my all-time favorite baked good (sorry Chocolate Zucchini Muffins). They are super easy to make and use only one bowl. I love baking them for other people because I tend to get an impressive response. They have been requested on multiple occasions and I’m happy to oblige.
Not only are these cookies soft and chewy, they are made with simple ingredients and are allergen (and AIP) friendly. What does that mean? No gluten. No dairy. No eggs. No nuts. And so on.
So, what is in them? The main ingredient is tigernut flour.
Intro to Tigernut Flour
Okay, so you probably don’t have a bag of this in your pantry unless you’re a paleo baking fanatic like me. Once you try this recipe though, you’ll want to keep a bag on hand.
Tigernut Flour, despite the name, is nut free and actually made from tubers. A tuber is the part of the plant that grows underground (like a potato). In the case of tigernuts, the tubers are ground into flour that acts like almond flour but with a sweeter profile.
This make tigernut flour great for paleo baking and for creating allergen friendly desserts since naturally nut free and gluten free.
What is AIP?
AIP stands for Autoimmune Paleo and is a strict diet that is sometimes recommended for people affected by autoimmune disease to eliminate potential food triggers and lessen an unwanted immune response. Following this diet can be very restrictive as it eliminates grains, dairy, eggs, nuts, seeds, dairy, nightshades, and legumes.
That doesn’t mean that it can’t be delicious! These cookies are a prime example.
Making AIP Chocolate Chip Cookies
Heads up: these cookies are so easy to make!
Preheat the oven to 350F and prepare a baking sheet with oil or parchment paper
In a mixing bowl, add the dry ingredients – tigernut flour, tapioca flour, baking soda, and salt. Stir together before adding the wet ingredients – maple syrup, coconut oil, and vanilla – and thoroughly combine to form the dough. Fold in the chocolate chips.
Divide the batter into 10 sections and roll each one into a ball. Place the balls onto a prepared baking sheet and slightly flatten each one.
You can place extra chocolate chips on top of each raw cookie for a more visually appealing cookie. Sprinkling on flaky sea salt is also a nice touch.
Bake in the oven for about 10 minutes. The cookies might still look slightly soft, but when the they cool they will be the perfect texture!
Store in an airtight container for up to 4 days, if they last that long…
The BEST AIP Chocolate Chip Cookies
Ingredients
- 1 cup tigernut flour
- ¼ cup tapioca flour or arrowroot flour
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup maple syrup
- ⅓ cup coconut oil melted
- 1 tsp vanilla extract see notes
- ¼ cup chocolate chips see notes
Instructions
- Preheat the oven to 350° and line a baking sheet with parchment paper.
- In a mixing bowl, stir together tigernut flour, tapioca flour, baking soda, and sea salt.
- Next, add maple syrup, coconut oil, and vanilla and combine. Fold in chocolate chips.
- Divide the batter into 10 sections and roll each into a ball and place on the prepared baking sheet. Slightly flatten each ball.
- Bake for 10 minutes in the oven, they may look slightly underdone. Let cool for 5 minutes before transferring to a wire rack to completely cool. Enjoy!
