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Chocolate cookies, again? This is my second double chocolate chip cookie recipe post without allergens and AIP friendly. Why? Because chocolate is wonderful (even with some liabilities); because kids usually love chocolate; and because they usually love cookies. Snacks like double chocolate chip cookies don’t have to be bad, avoided, allergenic, or forbidden. They also don’t have to be inflammatory or unsafe to eat because your child has food allergies, SIBO, leaky gut, FPIES, or Candida. Your kids may do fine with a double chocolate chip cookie recipe like this one, and it can be a replenishing and wholesome snack – believe it or not. It has no cane sugar, no coconut sugar, no egg, gluten, dairy, or tree nut other than coconut flour. This recipe is also easy to assemble and fast to bake.

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Double Chocolate Chip Cookies - AIP
Print Recipe
Quick and simple recipe that knocks it out of the park for kids avoiding major food allergens.
Servings Prep Time
15-18 cookies 15 minutes
Cook Time
8-10 minutes
Servings Prep Time
15-18 cookies 15 minutes
Cook Time
8-10 minutes
Double Chocolate Chip Cookies - AIP
Print Recipe
Quick and simple recipe that knocks it out of the park for kids avoiding major food allergens.
Servings Prep Time
15-18 cookies 15 minutes
Cook Time
8-10 minutes
Servings Prep Time
15-18 cookies 15 minutes
Cook Time
8-10 minutes
Ingredients
Servings: cookies
Instructions
  1. Preheat oven to 350 degrees. Line two baking sheets with parchment.
  2. In a mixing bowl, combine coconut flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a larger mixing bowl, beat or whisk these ingredients together until smoothly combined: Coconut oil ((solid, room temperature), sunflower butter (or whatever nut or seed butter you prefer), honey, and vanilla.
  4. In a small cup, measure out the egg replacer. Mix in 1 TBSP water and 1 TBSP plain almond milk. Whisk with a fork until smooth and creamy texture, no lumps. If almond is an allergen, use 2 TBSP water instead.
  5. Add the blended egg replacer to your wet ingredients, and combine evenly. If egg is preferred, beat an egg into your wet ingredients instead.
  6. Add the flour mixture into the wet ingredients and mix until well combined and even textured. Stir in the chocolate chips and distribute evenly.
  7. Spoon bite size portions of cookie dough on to prepared baking sheets. Dough will be wet and sticky; flatten lightly with spoon. Bake for 8 minutes, and check for doneness. Cookie centers should no longer appear wet. If they do, then bake 1-2 minutes longer at most. Remove them from oven earlier rather than later, to avoid burning the bottoms.
Recipe Notes

If eggs are not a concern, you can use one egg in this recipe instead of egg replacer. If you like European measures...

  • 7 TBSP coconut flour  = 56 grams
  • 1/3 cup + 4 teaspoons cocoa powder  = 48 grams
  • 7 TBSP coconut oil = 98 grams
  • 6 TBSP nut /seed butter of your choice = 98 grams
  • 1 cup chocolate chips = 170 grams

 

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