Chocolate chip cookies may have become a thing of the past if you are doing a strict paleo, gluten free, dairy free or autoimmune based diet. This recipe allows you all the goodness of a chocolate chip cookies without the horrible rebound affects of eating something packed full of process ingredients. Instead of using traditional flours such as almond, and rice flour, these are composed of cassava flour. The cookies take on a slightly crispy outside with a soft inside. If you are staying away from using chips that contain milk, carob chips are the next best thing without the allergens and added soy ingredients. The “EnjoyLife” brand also makes a great dairy free chocolate chip. These grain free chocolate chip cookies will leave you satisfied without the horrible side effects of being swollen, grumpy, and guilty!
*Note: this recipe is made with the Otto’s version of cassava flour. Other cassava flours may have different textures. I would recommend using this one first and then altering it later if you’d like to try other brands.
Ingredients for grain free chocolate chip cookies
1/2 cup of Ghee at room temperature or Organic Palm Shortening
1/4 cup Maple Syrup
1/4 cup Coconut Sugar
1-1/2 tsp Vanilla
120 g Otto’s Cassava Flour
1 tbsp Grass-Fed Gelatin
1/2 tsp Baking Soda
1/2 tsp salt plus more to finish
1/2 cup Enjoy Life Foods Chocolate Chunks or carrow chips if you are soy free
Preheat your oven to 350°F
Whisk together all of your dry ingredients except the sugar and chocolate chips.
In another bowl, mix your ghee (or shortening), your choice of sweeteners and vanilla. You will need to dissolve the sugar and ghee in a saucepan (if you are using the refriderated types), then allow it to cool for a bit before adding it to the flour. If you are using palm shortening you can do this step without heating.
Next add in the mixture of flour to form the dough. Mixing the dough by hand is best to avoiding adding excess air to the batter. This will prevent the dough from being cakey. Chill the dough in the fridge to bring the temperature down. This will also make the dough easier to work with. When the dough is chilled (10 – 30 minutes), you can fold in your chocolate chips one teaspoon at a time. The dough should be pliable but not overly hard.
Bake in the oven for 9 – 13 minutes on an un-greased cookie sheet. They will still be soft in the middle until the gelatin begins to cool. Be careful when removing them from the cookie sheet. If you decide to cover these for storage, they will lose their crispy outside. Leave them uncovered to maintain their original consistency.
*I’ve modified this recipe from the original recipe found on the Otto’s site. This is not a sponsored post.
Grain free chocolate chip cookies could be the one thing that allows you just enough “wiggle room” to keep you on your healthy eating plan. Treat yourself without the grains while staying on track!