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!
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.
How to make these paleo & AIP Chocolate chip cookies
- Sift together the tigernut flour, tapioca starch, baking soda, and gelatin
- Next pour in the vanilla, maple syrup, and coconut oil and stir well to combine
- Finally, mix in the chocolate (or carob for AIP) chips and sea salt
- Form the batter into cookies about 1-1.5 inches in diameter. You’ll have 7-8 cookies
- Bake in the preheated oven for 8-10 minutes
- Remove from the oven and allow to cool (preferably on a cooling rack) for at least 20-25 minutes.
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 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.
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!!
You’ll also love…
PrintPaleo Chocolate Chip Cookies
- Total Time: 15 minutes
- Yield: 7 1x
Description
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!
Ingredients
- 1 cup tigernut flour
- 1/4 cup tapioca starch
- 1 tbsp dry gelatin (vital proteins is what I use)
- 1/8 tsp baking soda
- 1/4 cup maple syrup
- 1/3 cup coconut oil, softened
- 3 tbsp dairy free chocolate chips (sub these for AIP )
- 1/8 tsp sea salt
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 375 F and line a baking sheet with parchment paper.
- Sift together the tigernut flour, tapioca starch, baking soda, and gelatin.
- Pour vanilla, maple syrup, and coconut oil into the batter. Stir well to combine. Fold in the chocolate chips and sea salt until fully incorporated.
- Form the batter into cookies about 1-1.5 inches in diameter. You’ll have 7-8 cookies
- Bake in the preheated oven for 8-10 minutes. 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!
- Store in the fridge or enjoy immediately.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 5
- Cook Time: 10
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 231
- Fat: 15.6g
- Carbohydrates: 17.5g
- Fiber: 1.1g
- Protein: 3.5g
This recipe first appeared on unboundwellness.com in February of 2018 and was updated with February of 2020.
AIP
Low Carb
Paleo
Whole30
Pingback: The Ultimate Guide to Tigernut Flour - Unbound Wellness
Pingback: Homemade AIP Paleo Carob Chocolate Wafer Cookies - Clean Eating Veggie Girl
Holy Moly. Incredible. I love these!! So quick and easy and yummy. Yay for my first cookies on AIP!
★★★★★
YAY! Thank you so much Amy!! So happy you like them!!
I love these, they’re perfectly chewy! I make carob chips by mixing some carob powder in coconut butter with a little maple syrup and freeze for a few minutes. I can also see these being great without chocolate/carob chips as they have a bit of a peanut-buttery taste from the tigernut flour.
★★★★★
Thank you so much, Emily!! So happy you like them 🙂
I’m dying to make these but don’t have any gelatin on hand … Do you know what will happen if I don’t use it?
Thanks these look amazing
The gelatin acts as a binder so they wouldn’t really hold as well without it.
The first batch I didn’t use gelatin and they were good. Very crunchy. The second batch is in the oven (with the gelatin this time).
These are delicious! Mine turned out wonderful and fluffy!
★★★★★
Yay! Thank you so much!!
Pingback: Vacation Spherical-Up: 28 Cookie Recipes | Daily Fiber Intake-healthy eating, high fiber diet,fiber
Pingback: Holiday Round-Up: 28 Cookie Recipes – mrbillbrazil
Pingback: Holiday Round-Up: 28 Cookie Recipes | Healthvox
Pingback: Holiday Round-Up: 28 Cookie Recipes | Healthy Not Crazy
Pingback: Holiday Round-Up: 28 Cookie Recipes - breaking news headlines news portal website
Pingback: Holiday Round-Up: 28 Cookie Recipes – 怎么做bet365代理
Pingback: Holiday Round-Up: 28 Cookie Recipes | Beat The Bulge
Pingback: Holiday Round-Up: 28 Cookie Recipes – bet365提款不审核
Pingback: Holiday Round-Up: 28 Cookie Recipes ⋆ Social Health News
Pingback: Holiday Round-Up: 28 Cookie Recipes - bet36
Pingback: Holiday Round-Up: 28 Cookie Recipes - 可以提现的棋牌游戏
Pingback: Holiday Round-Up: 28 Cookie Recipes - 利豪国际棋牌下载
Pingback: Holiday Round-Up: 28 Cookie Recipes - bet356体育在线
Pingback: Holiday Round-Up: 28 Cookie Recipes - 斗 地主
Pingback: Holiday Round-Up: 28 Cookie Recipes - 365bet开户
Pingback: Holiday Round-Up: 28 Cookie Recipes | Health vox
These are SO much like the real deal, it’s freaky! The texture is so smooth and delicious–mega bonus that they don’t have nuts, eggs, or dairy! Well done, Wizard Michelle! Best chocolate chip cookie recipe I’ve ever made since going GF.
★★★★★
Thank you so, so much!!! <3
This recipe is excellent! AIP baking seems very hit or miss, but you nailed it with these. I love that it’s simple and there’s more coconut oil than sugar in the recipe – I wish more recipes used this kind of ratio. I’m going to be seeing how I can adapt the base “drop cookie” recipe for other mix ins. So far I tried cranberry (they were fresh and a little too wet while baking), chocolate chips (haven’t gotten around to making carob chips yet), and a creme brulee glaze (didn’t really work that well). I did double the baking soda, and also refrigerated the dough and baking pan before baking. I had enough to make 10 cookies, and I think they could probably have baked for up to 12 minutes. I oiled my pan but next time I wouldn’t – it caused the edges to fry and spread.
★★★★★
Hey hi. Thanks for the wonderful recipe. Can we use arrowroot flour or coconut flour instead of tiger nut?
Arrowroot or coconut wouldn’t swap in this recipe. If you can tolerate nuts, almond flour may be a suitable swap, but I haven’t tried it.
I used arrowroot and it worked perfectly! my husband loves them.
These cookies are incredible. Even after 3 days they still have their moisture. I am AIP and finding a great cookies recipe like this has made my year. I even shared some cookies with a few co workers (who are not gluten-free) and they loved it. Thank you for sharing. I look forward to trying more of your recipes!!!
★★★★★
SO glad you like them Tina! Thank you so much!!
Can you please help me figure out what I’m doing wrong? I’m using Gemini’s Tigernut Flour and my cookies end up looking very grainy. I can literally see all the tiny pebbles of tigernut in my final cookie. Do you sift your tigernut flour first before use and discard the bigger bits or do you run it through a food processor first to grind it up finer? The texture is also a tad bit tough and kind of chewy, like it was made with shredded coconut, but there’s no shredded coconut in it. Taste is good though! Thx for your help, Michelle!
Tigernut flour does have a tendency to get a bit clumpy. What I have been doing is putting it in a mesh strainer
(since I don’t have a sifter) and using a spoon to scrape back and forth to break it up into a finer powder.
Pingback: May: Week 4 Meal Plan • Study In Fitness
Wow! Wow! Wow!!! Made exactly as directed. Not only are these exactly like like the real thing, they are even better! Lightly crunchy on the outside and soft in the inside. And here’s the best part, they are Beyond easy! It’s rare that I run across a really awesome AIP baked good recipe and it’s even more unlikely that it is easy to make. Thank you so much for this! I can’t wait to share it with all of mine on AIP people!
★★★★★
I didn’t have the gelatin and they were still good. Sweet. I’d cut the chips to 2 Tbs next time since I don’t care for a huge chocolate tasting cookie. I also did not sift the Tigernut flour, which I’d recommend because mine came out a little grainy.
★★★★
These are so amazingly good! I bought Aussie Chips on Amazon from the Australian carob company which are the closest to AIP I have found. They have sunflower oil and lecithin, but are otherwise AIP and I thought I would give them a try. I would definitely make these again. Thanks!
★★★★★
How many eggs could I use in place of the gelatin?
I actually haven’t tried these with eggs so not sure if it would work. It’s not a traditional gelatin egg (just gelatin) so a full egg may be too much liquid.
By far the best AIP chocolate chip cookie recipe! Even my extended family who eat a SAD loved these!!
★★★★★
Thank you so much, Ashley! Glad it was a hit!
I was thrilled to make AIP compliant cookies that turned out so great! Sometimes you just need a little treat! Thank you so much. 🙂
★★★★★
So glad you liked it!! Thank you!
I’m not eating chocolate right now so I replaced the chips with a tsp of cinnamon and my husband can’t have coconut oil so I used palm shorting and they turned out so good! Totally hit the spot!
★★★★★
Thank you for the receipt MICHELLE 🙂
I don’t have tapioca starch, so I replaced it with casava flour and they turned out wonderful!
Also I replaced chocolate with raisins.
I made these without the chips because I didn’t have any of the AIP ones. SO GOOD! Perfect treat for myself with my tea. Definitely will make again with and without chips!
★★★★★
Do you measure the tigernut flour before or after it’s sifted? I measured a cup of flour and then sifted it with a mesh strainer. I decided to see how much flour I had after sifting and it was closer to 1 1/2 cups sifted flour. I’m not sure if I should use a cup sifted or measure a cup and then sift.
I always measure it before.
These were so decadent! I subbed grass fed butter for the coconut oil and it worked great. I put the dough balls in the freezer for 20 minutes before baking. The kids loved them! I made a triple batch.
★★★★★
These are delicious even with chocolate chips and half of the maple syrup!! Thank you!
So amazingly soft, even after they’ve cooled down! Highly recommend 🙂
★★★★★
Wow, just wow! These were incredible! I had a major craving for chocolate chip cookies and these totally fit the bill! I made my own carob chunks first and then used your cookie recipe and the flavor and texture was absolutely perfect! Definitely will be making these again! 🙂
★★★★★
Yay, so glad it hit the spot!!
I liked these cookies! I have a question though, can I replace one scoop of collagen for one of gelatin? Thanks!
Thanks, Gaby! The gelatin is more of a binder, so the collagen wouldn’t work as well as they don’t have the same properties.
I can’t believe I just ate a chocolate cookie!!! I’m on AIP/paleo and decided to try reintroducing chocolate back through these cookies. I used 100% organic cocoa nibs just to play it safe. And darn these came out delicious!
★★★★★
These were delicious! I much prefer your use of Tigernut flour over almond flour. Thanks for the recipe!
★★★★★
I just made these & they were AMAZING!!
I missed out vanilla as didn’t have any & subbed dried blueberries for chocolate chips. They smelt & tasted delicious. I couldn’t wait for them to cool either, gorgeous amount of chewiness & crunchiness throughout. Will wait & see what the cooled versions taste like.
Another top recipe, thank you
★★★★★
These are amazing! I thought the Pumpkin chocolate chip were my favorite but these just took that!
★★★★★
These are the best tasting AIP cookies I’ve made! My fiancé has Crohns and cannot eat his favorite chocolate chip cookies anymore… but these have done the trick! They bring him such joy. Thank you 🙂
also have subbed honey for the maple syrup and they still come out just as tasty
★★★★★
The best paleo and AIP cookies!!
★★★★★
This is the most successful paleo/aip cookie recipe that I’ve tried in years!! I added about 3 tbs. of tigernut flakes and used raisins instead of chocolate chips. Made a great n’oatmeal cookie. I’m sure that the original with chocolate chips is amazing. Thank you!!
★★★★★
Hi
Could this be made without the maple syrup? Or is the maple syrup adding moisture to the cookies?
You would definitely need some kind of sweetener so I would try honey instead.
These are amazing! The recipe was so simple and easy to make. Thank you for a great AIP recipe! So so good!
★★★★★
The dough is fantastic uncooked! I had some carob hearts I had made for Valentine’s day that I just broke up in pieces for the AIP friendly chips. Oh my goodness so so good!!!
★★★★★
This was really really good! Next time I’ll reduce the maple syrup a bit though because it’s a tad too sweet. But no worries! I’ll be eating all of these cookies!
★★★★
This are very good. I also want to add these are very easy to make. My hubby wanted to make me cookies for our anniversary so I gave him this recipe. My hubby has zero kitchen skills. He made them with some supervision from our 22 year old daughter. If he can make them then anyone can make them.
I had to stop myself from eating all the cookies in 1 day.
★★★★★
Haha, I love this! Glad it was easy for him and that you loved them so much!
My FAVOURITE COOKIES!! These are a must-try.
I make these at least once a week! They are great with both carob and chocolate chips. My husband who is not AIP loves them too 🙂
YUM!
These are so delicious!! Very easy to make too! I doubled the recipe and it turned out great. My 3 year old and 1 year old loved them too and I don’t feel bad about letting them eat these!
★★★★★
These taste fantastic and they’re easy to make! My whole family gives them two thumbs up! Thank you for sharing all these amazing recipes!
so glad, thank you!!
Can you use Almond flour ???
Almond flour may be a suitable swap for tigernut flour, but I haven’t tried it!
Can I substitute almond flour for the tiger nut flour? Has anyone tried this?
These were great! Really easy to make compared to so many other AIP desserts. Closest thing to an actual non-aip dessert I’ve had yet!
★★★★★
YAY, so glad you enjoyed the recipe!!
These are delicious! The texture was perfect – crispy on the outside, chewy on the inside. I’m planning on making another batch to use for s’mores with some homemade marshmallows when my family goes camping next week, so I can have a treat while all of the non-AIPers have theirs. Thank you!
Thank you!! The perfect camping treat!!
Wow, I wasn’t expecting gelatin to be an ingredient! What does it do? Have you made the biscuits successfully without it?
Last week, I started on the Autoimmune Protocol (hard core paleo). I already feel better and I’m investigating baking alternatives ….
The gelatin acts as a binder, like an egg would, but with less liquid!
These are the best AIP cookies I have ever made.. amazing! The homemade carob chips are so good too! Thank you so much for sharing. I would be lost without your recipes
★★★★★
Is Xantham gum the same as gelatin? Can either be used?
They are not the same and for this recipe it works with gelatin!
Oh my goodness!! I was pleasantly surprised at how much these smelled and tasted like good old fashioned chocolate chip cookies from when I was a kid!! Even the dough alone is fantastic!!
I have made these a few times now, and the only thing I’ve changed is the coconut oil… I used Melt butter (coconut oil butter) this last time because I wanted that buttery taste. They were soooooo good!! I have quadrupled the recipe and after I let them bake and cool, I freeze them. I take one out at a time when I want one and heat it for 20sec in the microwave (or leave on the counter for a few minutes. Sooooo delicious!!
Thanks for all these recipes, I’m new to AIP and I’ve found so many delicious recipes on your site!!
★★★★★
Thank you so much! So glad you enjoyed the recipe!!
I just made these and they are amazing! I substituted applesauce for the ghee and agave syrup for the maple syrup and WOW! Best cookies ever! Thank you!!
★★★★★
YUM!!
Sorry, I substituted applesauce for the oil, agave for syrup and I used 1 egg substitute for the gelatin. Amazing!!!
Oh, WOW, these are fantastic. So, so good. Not “good for AIP,” just a fantastic, delicious cookie. Love them!
★★★★★
These were SO good! I used olive oil instead of coconut oil, and they still turned out great. Thank you for sharing this recipe!
★★★★★
So glad you enjoy this recipe!!
These are amazing. Thank you! I subbed avocado oil for coconut oil and skipped the carob chocolate chips because I don’t have any. Will the recipe turn out if I cut the maple sugar in half? Thank you so much! Seriously!!
the dough may be too crumbly with only half the maple syrup
So easy my 12 yo can make them alone! This is such a forgiving and fast recipe. Easy to quickly mix a batch up right before dinner, bake while plating food, and have them cool by the time everyone finishes dinner. Very tasty with real mushrooms 5 defenders chocolate bars chopped up instead of chips along with lions mane mushrooms in the cookies. So yummy and no one knows they are eating shrooms. I’ve made these with olive, avocado, and coconut oil. Coconut makes for the most solid cookie but avocado is my go to for ease. They are a great in between cookie on texture. They don’t spread much while baking so if you flatten them out a lot you’ll have a crispier cookie vs leaving them thicker makes for softer cookies. We have to make them small otherwise we gobble them up too fast. Amazing recipe as always Michelle! Thank you
★★★★★
yum!!
These are the most amazing cookies I’ve had since I’ve been doing the AIP diet. Thank you so much for the work you put in to creating this recipe and for sharing it with us.
I purchased your cookbook and every recipe has been a hit and as I live in Ireland they’ve all worked really well over here. Thanks again! x
★★★★★
My husband is doing aip and treats have been a struggle. I made these with only two changes: arrowroot for the tapioca flour and chopped dates for the “chocolate” chips. They turned out fabulous! My husband loves them! Also, I used a cookie scoop which made 15 cookies, so I baked them a little less than the recipe said. Thank you for such a great recipe!
Yum!!