The BEST AIP Chocolate Chip Cookies
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.
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!
Notes
*if following an AIP diet or making these for someone with an allergy, make sure the vanilla (often contains alcohol) and chocolate chips (could contain dairy, soy) are compliant
Tried this recipe?Let us know how it was!