Nut-Free Chocolate Chip Cookies
These delicious chocolate chip cookies are a perfect option for those that are on a grain-free diet and cannot eat nuts!
15 minutes
15 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 109 |
| Fat: | 5 g |
| Carbohydrates: | 13 g |
| Protein: | 1 g |
| Calculated per serving. | |
Serves: 30
Serves: 30
Ingredients
- 1/2 cup 1/2 cup 1/2 cup Coconut Flour, 69 grams
- 3/4 cup 3/4 cup 3/4 cup Arrowroot Flour, 88 grams
- 1/2 tsp 1/2 tsp 1/2 tsp Himalayan Pink Salt
- 1 tsp 1 tsp 1 tsp Baking Soda
- 3/4 cup 3/4 cup 3/4 cup Maple Syrup, Pure
- 2 tsp 2 tsp 2 tsp Pure Vanilla Extract
- 2 2 2 Eggs, Pastured
- 1/2 cup 1/2 cup 1/2 cup Palm Oil Shortening, Organic [*Spectrum Brand, sustainably sourced]
- 1 cup 1 cup 1 cup Semisweet Chocolate Chips
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 350 degrees, and line a cookie sheet with parchment paper.
- In a large mixing bowl, whisk together the coconut flour, arrowroot flour, sea salt, and baking soda.
- Add the maple syrup, vanilla, and eggs to the bowl, and blend with a hand mixer until smooth.
- Add the palm shortening to the bowl, and blend again until smooth and whipped.
- Fold in the chocolate chips.
- Using a cookie scoop (#50 disher), scoop the cookie dough onto your lined baking sheet, spacing about 2 inches apart.
- Baking on the middle rack for 15 minutes. Remove from the oven, and transfer the cookies on the parchment to a cooling rack, and repeat the baking process with a second batch of cookies.
- Do not move the cookies from the parchment until cool, then serve and enjoy.
Notes
If you would like cookies that do not spread as much, you can substitute 1/2 cup of the maple syrup for granulated maple sugar or coconut sugar. You can use grass-fed butter in place of the shortening in this recipe, just be sure that it is softened to room temperature.
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Wow! just wow! Ive just discovered I have a sensitivity to most nuts and have been using almond flour for a long time( seriously I just bought a 5 lb bag of Honeyville Almond flour, now what? lol)….Im so glad that you have come up with a nut free CCC!!! I just made these and Ive got to say….they rock!! Thank you so much for all the hard work that you and Bill put into your recipes…xoxoxox