Paleo Chocolate Chip Cookies (AIP)

With all of the treat recipes that I have here on my blog, something was missing. My favorite treat of all was totally absent from my blog… until now. Paleo Chocolate Chip Cookies have arrived!

Paleo Chocolate Chip Cookies (AIP)

Chocolate Chip Cookies have always been my all time favorite dessert. We had them around entirely too much when I was growing up, and I have dozens of memories of eating them. I loved them straight from a box, a boxed mix, or homemade. But the thing with chocolate chip cookies is that they can vary greatly depending on how they’re made. They are not all created equal by any means.

I love chocolate chip cookies that are soft and pillowy right out of the oven, and are still easy to bite into once they cool. I always had trouble finding exactly what I’m looking for… until now! A paleo chocolate chip cookie that’s AIP, egg free, dairy free, soft and delicious.

The Ingredients You Need for the Paleo Chocolate Chip Cookies


Tigernut flour

One of my favorite flours for AIP baking. You can get this at health food stores, or on Amazon.

Tapioca Starch

You can also sub arrowroot here.

Maple syrup

I haven’t tried to swap honey here, but I assume it would work!

Coconut oil

I have listed some coconut free alternatives below, but I have not tested these cookies to be coconut free.

Grass fed gelatin powder

You can use either vital proteins or great lakes. However, you cannot sub collagen. 

Dairy free chocolate chips (sub carob for AIP)

I use enjoy life chocolate chips, but you can also sub this for AIP. 


 Paleo Chocolate Chip Cookies (AIP)

Paleo Chocolate Chip Cookies (AIP)

Coconut Free Alternatives…

If you want a coconut free alternative that’s similar to this recipe, check out these recipes from Grazed and Enthused and Grass Fed Salsa. These cookies are both amazing!!

Paleo Chocolate Chip Cookies (AIP)


Paleo Chocolate Chip Cookies


  • 1 cup tigernut flour
  • 1/4 cup tapioca starch
  • 1/4 cup maple syrup
  • 1/3 cup coconut oil
  • 1 tbsp dry gelatin (vital proteins or great lakes)
  • 3 tbsp dairy free chocolate chips (sub these for AIP )
  • 1/8 tsp baking soda
  • 1/8 tsp sea salt
  • 1/2 tsp vanilla extract


  1. Preheat the oven to 375 F and line a baking sheet with parchment paper
  2. Sift together the tigernut flour, tapioca starch, baking soda, and gelatin
  3. Next pour in the vanilla, maple syrup, and coconut oil and stir well to combine
  4. Finally, mix in the chocolate chips and sea salt
  5. Form the batter into cookies about 1-1.5 inches in diameter. You’ll have 7-8 cookies
  6. Bake in the preheated oven for 8-10 minutes
  7. Remove from the oven and allow to cool (preferably on a cooling rack) for at least 20-25 minutes… these cookies will break if they don’t cool!
  8. Store in the fridge or eat immediately!

So easy, and so delicious!

I took a batch of these cookies into my part time office job today and they straight up disappeared. I was even told by someone that they were one of the best chocolate chip cookies that they’d ever had! Not bad praise for a cookie that’s grain free, nut free, and dairy free 😉

I hope you love them too!

Paleo Chocolate Chip Cookies (AIP)

Paleo Chocolate Raspberry Scones (AIP, Valentine’s Day)

There’s something so beautiful and thoughtful about homemade baked goods. It shows thought, time, attention, and care, and the creativity only multiplies when you make something like scones. Not that there’s anything wrong with chocolate chip cookies or cupcakes, but homemade scones adds a different layer of fun. Especially when they’re as delicious as these Paleo Chocolate Raspberry Scones!

I first made scones when I shared my Orange Cranberry Scone recipe during the holidays. They were a serious hit with my family, and an even bigger hit with you guys! When Valentines day started creeping up, I knew that I had to recreate the scones with more of a Valentines flair.

These paleo chocolate raspberry scones are rich, chocolate-y, and just the right amount of tart with raspberries! They’re also easy to make AIP compliant, and are the perfect treat to make for sharing on Valentines day.

Paleo Chocolate Raspberry Scones (AIP, Valentine's Day)

The Ingredients You’ll Need For The Chocolate Raspberry Scones


Tigernut flour

Tigernut flour is one of my new favorite flours for baking. It just makes amazing baked goods. It’s not a nut, but a tuber, so it’s nut free and AIP compliant. If you can have almonds, you can try subbing almond flour here, though I can’t guarantee it will work the same.

Tapioca starch

This helps bind a bit more in the recipe. You can also sub arrowroot.

Coconut oil

Coconut oil is what I use for my scones, but if you want to go coconut free, you can try substituting lard. I haven’t tried this yet, but if you do, let me know how it turns out!

Maple syrup

You can also sub honey here.

Fresh raspberries

Fresh raspberries add some of that Valentine’s day look, and some tart flavor.

Cocoa powder or carob powder for AIP

Carob makes this AIP compliant, but I use regular cocoa as well.

1 Egg (or a gelatin egg)

You can use one egg if you tolerate it, or an egg substitute like a gelatin egg, which is what I use.

Paleo Chocolate Raspberry Scones (AIP, Valentine's Day)


Paleo Chocolate Raspberry Scones (AIP, Valentine’s Day)


  • 1 1/4 cup tigernut flour
  • 1/4 cup tapioca starch
  • 2 tbsp. cocoa powder (sub carob for AIP)
  • 1/4 cup coconut oil, softened
  • 1/4 cup maple syrup
  • 1/3 cup fresh raspberries
  • 2 tbsp dairy free soy free chocolate chips (sub this for AIP )
  • 1/4 tsp baking soda
  • 1 tbsp melted dairy free/soy free chocolate (optional for topping.. sub carob mixed with melted coconut oil for AIP)
  • FOR THE GELATIN EGG (sub 1 regular egg)
  • 1 tbsp gelatin (great lakes or vital proteins)
  • 1/4 cup water


  1. Preheat the oven to 350 F and line a baking sheet with parchment paper that’s lightly greased
  2. Sift the tigernut flour, tapioca starch and cocoa/carob powder together and set aside
  3. Add in the coconut oil, maple syrup and stir
  4. Stir in the baking soda, chocolate chips and fresh raspberries
  5. For the gelatin egg (sub 1 regular egg if tolerated) add the water to a small sauce pot and slowly pour over the 1 tbsp gelatin. You don’t want any clumps, so lightly mix if needed. Allow the mixture to rest and bloom over 2-3 minutes. Place the pot on the stove and turn in on low heat. Slowly melt the the gelatin (this will take just a few minutes) and remove from heat.
  6. Once removed from the stove, vigorously whisk the gelatin egg until it becomes frothy. If it’s too watery, the scones will not work. Add the gelatin egg to the mixture immediately and mix to combine.
  7. Once the dough in thoroughly combined, place it onto a cutting board and form it into a large circle, keeping it about an inch in height.
  8. Use a pizza roller or a knife to slice the dough into 6 triangular scones
  9. Bake in the oven for 20-25 minutes
  10. Remove from the oven and cool. Add the optional melted chocolate drizzle and serve.

Paleo Chocolate Raspberry Scones (AIP, Valentine's Day)


These scones are so decadent! Make these for your significant other, friends, or for a Valentines party and everyone will shocked that you actually made them from scratch. Little do they know that they’re fairly simple to make 😉

Enjoy the scones, and have a happy Valentines day!


Paleo Chocolate Raspberry Scones (AIP, Valentine's Day)

Paleo Brownie Skillet (AIP & Gluten Free)

I’ve expressed my deep love for skillet desserts here on the blog when I shared my pumpkin chocolate chip cookie skillet. How could you not love them? They’re warm, gooey, delicious, and perfect for sharing. There’s no better time than Valentines to have a chocolatey dessert to share, and though I love cookie skillets, I wanted to up the chocolate factor. This Paleo Brownie Skillet is the ultimate dessert for date night, and it’s AIP and nut free to boot!

So, let me tell you something about my relationship with brownies over the years… my mom was always the brownie lady. She had this killer recipe for brownies that was impossibly chocolatey, gooey, and delicious. She made it for everyone for all occasions, and almost always made an extra batch for the family when she did. Needless to say, I became very well acquainted with these brownies. When I went gluten free, and then eventually AIP, I dreamed of recreating this recipe but had little faith that I could. However, I can confidently say that this recipe is a 100% dupe for my moms classic gooey, death by chocolate brownies that I grew up with. I mean…

Paleo Brownie Skillet (AIP & Gluten Free)

Let’s make one thing clear though… this recipe is not nutritious. It’s a dessert recipe through and through and there is a fair bit of sugar here. It’s meant to be shared, and for special occasions.

If you want to cut back on the sugar in the recipe, leave off the optional toppings. They’re totally optional and the recipe is just as good without it!

Remember… this is meant to be shared and not eaten daily. But, I’m also still supportive of splurges, and this is one helluva splurge.

Paleo Brownie Skillet (AIP & Gluten Free)

The Ingredients You’ll Need For the Paleo Brownie Skillet

Tigernut Flour

Tigernut is the base flour in this recipe. Tigernut is an AIP and paleo flour and it’s actually made from a tuber rather than a nut. If you tolerate nuts, you can try and swap almond flour. However, there are no other AIP flours that swap for tigernut.

Tapioca Starch

You can also sub arrowroot starch.


The pumpkin in this recipe is to help make the brownies fluffier, and moist. You cannot taste the pumpkin. The chocolate really overpowers it, and it’s undetectable.

Cocoa powder and chocolate chips (sub carob for AIP)

Chocolate is a main ingredient here for sure, but if you’re AIP, just use carob powder and homemade carob chips (not store-bought carob chips).

Maple Syrup

This acts as both a sweetener and a binder in the recipe. You can sub honey, but not something like coconut sugar as it would change the texture.

1 Egg (or a gelatin egg for AIP)

See the instructions for a gelatin egg below if you don’t tolerate eggs, like me!

Paleo Brownie Skillet (AIP & Gluten Free)


Paleo Brownie Skillet (AIP & Gluten Free)


  • 2/3 cup tigernut flour (see above for substitutions)
  • 1/3 cup tapioca flour
  • 2 tbsp cocoa powder (sub carob for AIP)
  • 2 tbsp pumpkin puree
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil (plus extra for greasing the pan)
  • 1 tbsp dairy free chocolate chips (plus extra for topping… sub this recipe for AIP )
  • 1/4 tsp baking soda
  • FOR THE GELATIN EGG (sub 1 regular egg)
  • 1/4 cup water
  • 1 tbsp gelatin (do not sub collagen)
  • Dairy free ice cream of AIP ice cream
  • Melted chocolate or carob chips


  1. Preheat the oven to 400 F and grease a 6″ skillet (like this ) or a baking pan with coconut oil
  2. Sift the two flours together until well combined. Mix in the remainder of the ingredients (reserving the egg/gelatin egg) and combine
  3. For the gelatin egg (sub 1 regular egg if tolerated) place a small pot on the stove with 1/4 cup of water and lightly sprinkle in the 1 tbsp of gelatin. You don’t want any clumps. Allow the gelatin to bloom for 2-3 minutes.
  4. Turn the stove on low heat to let the gelatin melt. This will take 1-2 minutes. Don’t let it burn!
  5. Remove the mixture from the stove and use a whisk or immersion blender to vigorously whisk the mixture until it’s frothy.
  6. Add the gelatin egg (or regular egg) to the batter and stir together immediately.
  7. Pour the brownie into a well greased 6″ skillet/pan and smooth it out with the top of a spoon. Top for a few extra chocolate chips.
  8. Bake for 15-18 minutes or until baked through. The brownie will be soft and gooey.
  9. Top with optional toppings, or serve by itself. Remember to be careful with the hot skillet!

Paleo Brownie Skillet (AIP & Gluten Free)

So. Insanely. Delicious.

When I first made this, I didn’t realize just how gooey it was going to be. I took it out of the oven, marveled at the finished product and let it cool a bit. Then, when I finally dipped into it, I was blown away by how much it resembled my moms famous gooey brownies!

Make it for Valentines day to share with your significant other or share it with friends or family and watch as they won’t believe that this thing is actually grain free.

Paleo Brownie Skillet (AIP & Gluten Free)

Paleo Pizza Dough Snack Bites (AIP)

I’ve never been much for sports, or super bowl parties for anything other than the food. Especially the pizza! Delivery pizza was probably my favorite part of any party. It didn’t matter how crappy that pizza delivery was, or what we were celebrating at the party… as long as the pizza existed, I was happy. Needless to say, my delivery pizza party days have come to an end. Though there are options that exist for paleo pizzas, it’s quite a bit of work. So I got to thinking… what if I made something that had all of the flavor of a pizza, but took half the time to make? Like a bagel bite? Or paleo pizza dough snack bites!

These Paleo Pizza Dough Snack Bites (which are also AIP) have all of the flavors of pizza in one bite, especially when dipped in pizza sauce! They’re doughy, yet slightly crumbly like a real pizza crust, and feature traditional Italian herbs and seasoning like garlic, oregano, and basil. Plus, they’re much easier to make and snack on than a whole paleo pizza, making them perfect party food!

Paleo Pizza Dough Snack Bites (AIP)

The Ingredients of the AIP & Paleo Pizza Dough Snack Bites


Coconut flour, tapioca starch, and cassava flour

This blend is what I’ve found to work best for this recipe. I would not sub anything out, and I would try substitutions at your own risk. I’ve tried a few different variations and this really was the best result.

Dried oregano, basil, garlic, and onion powder

These seasonings give that pizza flavor!

Nutritional yeast

This adds that cheese-y flavor! If you don’t tolerate it, you can leave it out, but it will taste a lot less cheese-y.

Olive oil

The fat of choice that keeps with the Italian flavors.

1 Egg (sub 1 gelatin egg)

I used a gelatin egg for this recipe which makes it AIP (find the instructions below) but you can also use a regular egg.

Compliant pizza sauce

You can use whatever works for you, but I use the KC Natural Nightshade Free Pasta Sauce to make it AIP! It’s so convenient for those of us with nightshade issues, and the flavor pairs wonderfully with these!


Paleo Pizza Dough Snack Bites (AIP)


Paleo Pizza Dough Snack Bites (AIP)

  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4-5 snack bites


  • 1/4 cup cassava flour
  • 1/4 cup coconut flour
  • 1/4 cup tapioca starch
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp dried parsley
  • 2 tsp nutritional yeast
  • 1/8 tsp baking soda
  • 1/2 tsp sea salt
  • 2 tbsp olive oil
  • FOR THE GELATIN EGG (sub 1 regular egg if tolerated)
  • 1/4 cup water
  • 1 tbsp gelatin (like this )
  • FOR SERVING – Compliant marinara sauce of choice (I use this for AIP )


  1. Preheat the oven to 375 F and line a baking sheet with parchment paper
  2. In a medium bowl, sift together the flours until well combined
  3. Next stir in the herbs, seasonings, nutritional yeast, and baking soda
  4. For the gelatin egg (sub 1 regular egg if tolerated) add the water to a small sauce pot and slowly pour over the 1 tbsp gelatin. You don’t want any clumps, so lightly mix if needed. Allow the mixture to rest and bloom over 2-3 minutes. Place the pot on the stove and turn in on low heat. Slowly melt the the gelatin (this will take just a few minutes) and remove from heat.
  5. Once removed from the stove, vigorously whisk the gelatin egg until it becomes frothy. Add the gelatin egg to the mixture immediately and mix to combine.
  6. Pour in the olive oil and mix well until dough is fully combined
  7. Roll the dough into small snack bites (you should have 4-5… the picture features more than one batch). Add 1 tsp more of olive oil if the dough is too dry.
  8. Place the dough balls on the baking sheet and bake for 12-15 minutes
  9. Remove from the oven and allow to cool while heating a side of marinara sauce
  10. Serve with the sauce for dipping and enjoy!

Seriously, how good do those look?

My husband who is not at all paleo turned up his nose at the idea when I told him about them. He’s used to eating regular pizza so he didn’t quite get how they could taste like pizza. When I tested them, I shared a whole plate with him thinking that I would have some left over. To my surprise, he loved it and ate the entire plate!

I see these becoming a staple in our household when we both want just a little pizza snack without making an entire pizza. I hope they become the same for you!

Paleo Pizza Dough Snack Bites (AIP)

Anti-inflammatory Turmeric Chewables (AIP, Paleo, Whole30)

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I’ve put out my fair share of turmeric recipes here on Unbound Wellness. From my turmeric bites, to my turmeric chicken soup, and more, we all to get in more turmeric! Even with more and more turmeric recipes popping up everywhere, it can still be a struggle to get ample amounts in this super food if we’re not adding to to dishes a few times, or even once a week. Until now… introducing my anti-inflammatory turmeric chewables! All of the benefits of turmeric in one little bite.

You may be thinking, but wait, aren’t your turmeric bites similar to this? Though they have similar ingredients, this recipe is the new and improved version. The problem with fat bombs like those turmeric bites is that they can be a bit hard to chew once they harden in the fridge. Plus, they’re not exactly bite sized. My husband loves having fat bombs on hand for all of the nutrient benefits, but he doesn’t so much like the texture of bigger ones. So I thought, why not actually make a turmeric fat bomb bite sized?

Not only do are these turmeric chewables easier to chew for adults, they’re easier to try and feed to older kiddos! Truthfully, they look like candy, but are packed with healing benefits!

Why I Love These Anti-Inlfammtory Turmeric Chewables

They’re packed with anti-inflammatory ingredients

It’s said that all disease is linked to inflammation in some capacity. From chronic pain, to menstrual cramps, to gut issues, it all has an inflammation component. Our modern diets and lifestyles only make inflammation more prevalent, thus giving us more reason to find natural ways to address it.

Turmeric is known for it’s anti-inflammatory qualities and has been used for hundreds of years as a natural way to stamp out inflammation. I have friends who have addressed chronic pain and menstrual cramps, in part by supplementing with turmeric!

They also feature ginger which pairs well with the flavor of turmeric, and can help with nausea and gut issues.

They’re full of healthy fat

The base of these chewable in coconut butter and coconut oil. These two healthy fats together not only make the turmeric more bioavailable, but they help support our bodies natural ability to anti-inflame as well.

They’re easy and fun to make

All you need is a fun little silicone mold, and you can make these into any shape! I really love these heart molds, but you can get creative here.

It’s an amazing way to up your turmeric intake

Keep these in your fridge and eat 2-3 a day for a little turmeric boost! I wouldn’t call it a supplement because it’s not concentrated enough for that, but it for sure helps get in some extra anti-inflammatory love.


The Ingredients You Need

Coconut butter and coconut oil

Coconut butter is also know as coconut mana, or coconut cream concentrate. I love this brand. You’ll also need coconut oil. There is no way to make this particular recipe coconut free.


Gotta have turmeric, right? I used powdered, but you can also try to use fresh if you have it on hand.


Ginger is another spice that adds nice flavor to these.


Honey has antimicrobial properties in and of itself, and it cuts through the strong flavor of the turmeric. You can omit this if you’re on a Whole30.

Black pepper

Black pepper dramatically increases the bioavailability of turmeric. You can omit it if you’re strict AIP.



Anti-inflammatory Turmeric Chewables


  • 1/2 cup coconut butter
  • 1/4 cup coconut oil
  • 2 tsp turmeric powder
  • 1/2 ginger powder
  • 1/8 tsp black pepper (omit for AIP)
  • 2 tsp honey (omit for Whole30)


  1. Fill a medium sauce pot half way with water and bring it to a low boil
  2. Place a stainless steel bowl over top the pot to create a double boiler
  3. Spoon the coconut butter into the bowl and stir to allow it to melt. Do not use a microwave to melt the coconut butter, or it will burn.
  4. Once the coconut butter is mostly melted, stir in the coconut oil until the mixture is entirely liquid
  5. Carefully remove the bowl from the heat
  6. Stir in the turmeric, ginger, black pepper, and honey until the mixture turns a bright orange/yellow
  7. Place the molds (I use 2-3 of these , but you can use another one) onto a plate or plates to keep them leveled
  8. Using a spoon, pour the mixture carefully into the molds. Use a napkin to remove any overflow.
  9. Transfer to the fridge for 1-2 hours or until hardened
  10. Once hardened, remove from the molds and store in the fridge for 1-2 weeks, or in the freezer

That’s all you have to do to add in more turmeric into your life!

These are great for a little snack to chomp on, or to eat daily to get in more of the benefits of turmeric. I can easily eat 5-6 at a time, but you can certainly snack on more!

I hope you love these little turmeric cuties.

Anti-inflammatory Turmeric Chewables (AIP, Paleo, Whole30)

Paleo Chocolate Peppermint Truffles (AIP)

Peppermint is one of those flavors that just screams holidays! It’s a good flavor in it’s own right, don’t get me wrong, but it’s always guaranteed to get me in the holiday spirit. Peppermint tea, peppermint candies and peppermint treats are all welcome in my house this time of year. Last year, I made a really delicious Peppermint Bark recipe that received high praise, and this year, I wanted to share Paleo Chocolate Peppermint Truffles!

These truffles are soft, chewy, sweet and definitely don’t taste like they’re paleo and AIP. They have a soft interior, a hard chocolate shell, and a peppermint flavor inside that pairs so well with the chocolate. There’s no artificial sweetener, white sugar, weird coloring, etc. Just real food!

The Ingredients

Coconut Milk

Reduced coconut milk gives the inside of the truffles that creamy, but dairy free texture.

Maple Syrup

A bit of maple syrup in the base of the truffle helps to sweeten.


A few dates also help to add sweetness to the truffle, and made for a soft and chewy texture.

Coconut flakes & coconut flour

These give the truffles structure.

Coconut butter & coconut oil

Coconut butter (also known as coconut mana or coconut cream concentrate) and coconut oil together give the truffles a steel coating. This gives that chocolate texture but without actually melting chocolate. It’s also filled with healthy fats rather than sugar!

Cocoa or carob powder for AIP

You can use either cocoa or carob powder if you’re AIP to create the chocolate coating and interior.

Peppermint extract

Gotta have the peppermint flavor!


Paleo Peppermint Truffles (AIP)


  • 2 cups coconut milk
  • 2 tbsp maple syrup
  • 1/2 cup shredded coconut
  • 1/4 cup coconut flour
  • 4-5 dates, chopped
  • 2-3 tbsp cocoa powder (or carob powder for AIP)
  • 1/3 + 2 tbsp cup melted coconut butter
  • 1 tbsp melted coconut oil
  • 1 tsp peppermint extract


  1. Using a medium size sauce pan, combine the coconut milk and maple syrup and set it on the stove on medium heat
  2. Bring the mixture to a boil and simmer for 90 minutes to reduce. I suggest potentially using a splatter guard as the coconut milk may splatter. Stir the mixture occasionally
  3. Once the mixture is reduced, stir in the shredded coconut, coconut flour, dates, 1 tbsp of cocoa or carob powder, and peppermint extract
  4. Allow the mixture to cool in the fridge for 2-3 hours, or overnight
  5. Once entirely cooled, roll the mixture into small truffles and set aside
  6. Combine 1/3 cup of fully melted coconut butter with 1 tbsp of melted coconut oil and stir in 2 tbsp of carob or cocoa powder until the mixture looks like chocolate
  7. Using a spoon, submerge the truffles one by one in the chocolate mixture until evenly coated. Dip twice or make more of the coating if needed.
  8. Set the truffles on parchment paper and drizzle the top with 2 tbsp of melted coconut butter to give a white drizzle
  9. Chill in the fridge for 30 minutes or so to let the coating harden
  10. Serve chilled and enjoy!

And there you have it! Festive little treats that are great for storing the fridge, or bringing a tray of to a party. Your guests will never know that it’s a paleo treat.

For a year round AIP truffle, check out this recipe from A Squirrel in the Kitchen which is similar, and better for year round use.

Happy holidays, and enjoy!

Chocolate Peppermint Truffles (Paleo & AIP)