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Here’s a recipe for AIP ‘Chocolate’ Chip Cookies that are so good that your non-paleo friends and family will still enjoy. They’re so good it’s hard to believe that they are gluten, grain, dairy, soy, egg and nut (excluding coconut) free! This is a guest post by Beth Chen of Bon AIPPetit!
Note from Michele: I invited Beth of Bon AIPPetit to write a guest post here on my site because (1) I love her stuff – it's amazing. (<– If you don't already follow her you should!)
But also (2) She's just created a wonderful grain-free AIP-friendly flour blend called Beth Blends. As a lover of easy shortcuts like mixes, and of people working hard to make AIP easier for the community, it's a win win in my book.
However, I know sometimes flour blends can be a bit tricky when you don't know WHAT to make with them, right?
Well, she's got you covered with both this amazing AIP Chocolate Chip Cookie recipe below, as well as links to several other items like pancakes, waffles, and even hamburger buns (see those below).
So without further ado – here's her post!
What is Beth Blends Grain Free Flour Blend?
Beth Blends Grain Free Flour Blend is a combination of AIP flours (tapioca, cassava and coconut) along with baking soda and cream of tartar.
It’s a baking blend to help you in the kitchen to make life easier and more delicious.
Where can I get Beth Blends products?
You can find them here!
Why is chocolate not allowed on AIP?
Chocolate is a seed. Seeds are considered reintroductions.
Note from Michele: But you can use carob instead – and making your own carob chips is simple. Here's a recipe I like. Be careful buying store-bought carob chips though as most have ingredients that are NOT AIP-friendly.
Is coconut sugar OK on AIP?
Yes! The AIP diet is not a ‘no sugar’ diet. And coconut sugar along with other sweeteners like maple syrup and honey are allowed during the elimination stage as they aren’t inflammatory in small amounts.
However, keep in mind to use and eat any sugar (including fruit) in moderation.
How to make AIP Chocolate Chip Cookies
Preheat oven to 350 degrees. Prepare two baking sheets by lining them with parchment paper.
Combine the flour blend, vanilla powder (if using), coconut sugar, salt and gelatin in a large mixing bowl.
Next add the vanilla extract (if using), coconut milk and palm shortening then continue stirring until combined.
Fold in the carob chips or chocolate chips (or chopped dried fruit, if using that instead). And then add 1 tablespoon of dough to the baking sheet per cookie. Leave about 2-3 inches between cookies.
Bake for about 12-15 minutes or until lightly browned on top, then remove from the oven. Let cool completely before touching.
Tips for making the BEST AIP ‘Chocolate’ Chip Cookies
If you try to touch the cookies before they cool, they may lose their shape.
You can use vanilla extract or vanilla powder; both are allowed during the elimination stage of the autoimmune protocol.
Please note that chocolate is a reintroduction, however, you can use carob chips or dried and chopped fruit as a substitution to keep it AIP elimination stage friendly.
Other Recipes Using Beth Blends
If you love this recipe and want to see more recipes using Beth Blends Grain Free Flour Blend, check out these AIP recipes.
More Helpful AIP & Paleo Resources in the Freebie Library
If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's a “dump” freezer meal plan, a list of AIP-compliant breakfast toppings, and so much more. Plus, you'll get even more ideas sent to your inbox! Get the password here.
AIP Chocolate Chip Cookie Recipe
AIP “Chocolate” Chip Cookies
- 2 cups Beth Blends Grain Free Flour Blend
- 3/4 tsp Vanilla Powder or 1 1/2 teaspoons Vanilla Extract
- 1/2 cup Coconut Sugar
- 1/2 tsp Salt
- 2 tbsp Gelatin
- 1/2 cup Coconut Milk
- 3/4 cup Palm Shortening
- 3/4 cup Chocolate (not AIP) or AIP-friendly Carob Chips Please note that chocolate is an AIP reintroduction, see notes for other AIP suggestions to add to these
- Preheat oven to 350 degrees. Prepare two baking sheets by lining them with parchment paper.
- Combine the flour blend, vanilla powder (if using), coconut sugar, salt, and gelatin in a large mixing bowl. Next add the vanilla extract (if using), coconut milk and palm shortening then continue stirring until combined.
- Fold in the carob chips or chocolate chips (or chopped dried fruit, if using that instead). And then add 1 tablespoon of dough to the baking sheet per cookie. Leave about 2-3 inches between cookies.
- Bake for about 12-15 minutes or until lightly browned on top, then remove from the oven. Let cool completely before touching.