Chips A’hoy Cookies (Paleo, AIP, Coconut Free)

If I could only eat one kind of cookie for the rest of my life, it would be chocolate chip cookies. I mean, is there anything better than a soft, freshly baked chocolate chip cookie? I think not.  

Now, there are two kinds of people when it comes to chocolate chip cookies. Those who like their cookies thin and crispy, and those who like them soft and chewy. I definitely fall into the latter category, and I take baking chocolate chip cookies pretty seriously.

They must have just the right amount of chocolate chips, be crispy on the edges and perfectly chewy in the middle. And should never be made out of a box mix!

But making the perfect chocolate chip cookie isn’t always easy. And I’ve made a lot of cookies. Have you ever made what appears to be the ultimate chocolate chip cookie recipe, only to have them fall flat? Me too. 

So the thought of creating a chocolate chip cookie that was free from grains, dairy, eggs and nuts, while still being the perfect texture seemed almost impossible.

This recipe might just be the perfect paleo chocolate chip cookie though. They’re soft, thick, chewy, and remind me of a Chips Ahoy cookie. Only better!

And they’re almost foolproof to make. I should know, I tested this recipe about 7 times in a matter of 3-4 weeks before I was comfortable sharing it with you. It’s a tough job, but someone has to do it!

The best part though? They hold together straight out of the oven even without eggs. Because who wants to wait 25 minutes for their cookies to cool before tasting? Not this girl!

Print

Chips A’hoy Cookies (Paleo, AIP, Coconut Free)

  • Author: Molly
  • Yield: 12 cookies

Ingredients

1/2 c cassava flour

1/4 c tapioca flour

1 tablespoon + 1 tsp grass-fed gelatin 

1/2 tsp baking soda

1/2 teaspoon salt

1/3 c ghee (use coconut oil for AIP)

1/4 c maple syrup

2 tbs coconut sugar

1 tsp vanilla extract

1/2 c Enjoy Life chocolate chips (use these for AIP)

 

Instructions

  1. Preheat oven to 375°
  2. Combine the ghee, maple syrup, coconut sugar, and vanilla in a medium mixing bowl. Stirring until smooth.
  3. Add the dry ingredients to the sugar mixture and stir until well combined. Fold in the chocolate chips.
  4. Using a tablespoon, form the dough into 12 cookies. Flattening slightly on the baking sheet.
  5. Bake at 375° for about 10-12 minutes, or until golden brown around the edges.
  6. Remove from the oven and allow to cool slightly before eating. (Or don’t, I never do!)

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