Chocolate Chip Cookie (AIP, egg free, nut free, grain free)

by Sara Lilian



Finally an egg free, nut free, starch free, seed free cookie that is auto-immune paleo complaint and I actually like it!! Whoot Whoot!! I was beginning to doubt that a starch free, egg free, nut/seed free cookie could happen. (All other AIP cookies I have seen at this point include starches like tapicoa and arrowroot powder, or even sweet potato or plantain, all huge no-no’s for anyone on the starch free diet for Ankylosing Spondylitis – the auto-immune disease I have) I personally love baking with almond flour and pastured eggs, but this cookie is dedicated to my friends on gut healing low starch diets who can’t have nuts or eggs.

I have seen quite a few AIP baked good recipes where a “gelatin egg” is used, and the recipe creators make the gelatin “egg” by combining 1 Tablespoon gelatin powder with a tablespoon water, then adding in 2 Tablespoons boiling water. BUT, I found for these cookies, just mixing the gelatin powder right in works fabulous! No need for the extra step, plus sometimes that extra step creates gumminess in the baked goods.

This cookie is also dedicated to the mommas out there doing their very best to help their children heal their bodies (and leaky guts) of auto-immune diseases and symptoms. Why not sneak in all the grass fed gelatin you can, especially easy when its hidden in cookies.

Chocolate Chip Cookies

Servings: 9 cookies


1/3 cup coconut flour
1/4 cup or organic palm shortening, or coconut oil, softened
1/4 cup pure maple syrup
1 teaspoon vanilla extract (omit AIP)
1 to 2 pinch sea salt
1 Tablespoon grass fed gelatin
3 Tablespoons water, room temp
1/4 cup homemade chocolate chips (See My Recipe For DIY Chocolate Chips here)
(*see notes below for AIP subs)


Note: I recently updated this recipe by omitting the 3 Tablespoons of water, and slightly increasing the oil, see this link to my updated AIP cookie recipe. Feel free to make either recipe (though I like the updated one a wee bit better.)

First make your chocolate chips with my recipe here.

Preheat oven to 350*F

Mix coconut flour, softened palm shortening or coconut oil, maple syrup, vanilla, sea salt in a mixing bowl. Mix well. Sprinkle in 1 tablespoon gelatin powder over cookie dough, stir in. Then add in 3 Tablespoons water (room temp) and stir well.

The dough will need a few minutes to set up and absorb the liquid. Stir, and wait patiently.

Stir in homemade chocolate chips, or carob chips, or raisins. (or roll in cinnamon/coconut sugar for AIP snickerdoodles)

Form into cookie shapes and flatten them out, as they won’t spread out much when baking. Bake 12 to 14 minutes on parchment paper at 350*F.

Let fully cool. And enjoy!!

Note: These cookies won’t crisp up on the bottom quite as much as a traditional grain/egg/sugar/nut based cookie. They are more of a soft textured cookie. Once fully cool, they hold together quite well. I hope you and your family enjoy these as much as I do!!

*For AIP you can omit the chocolate chips and instead roll these cookies in a mix of coconut sugar + cinnamon to make “Snickerdoodles”, or add in fine chopped dried fruits like raisins, apricots, or figs.

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