By my estimates, 99% of wheat-free chocolate chip cookies recipes call for almond flour. Arg, amiright?! What’s a nut-allergic girl to do? Come up with a nut-free alternative, naturally.
I’ve tried many variations to get to this particular recipe, and I’m sharing because it’s my favorite. It’s unlikely you’ll mistake these for the Tollhouse variety (the texture is a bit cakier), but they’re nonetheless tasty. I used actual (organic) cane sugar, so these are not technically “paleo” in the strictest sense. That said, I’m not sold that our bodies know much of a difference among cane sugar, palm sugar, maple syrup, agave, honey, etc. I’m sure you could substitute another sweetener if you feel strongly about it.
Gluten-free, Nut-free Chocolate Chip Cookies
Yield: a little less than 2 dozen small cookies
1 cup coconut flour, sifted
1/4 cup shredded, unsweetened coconut flakes
2 tablespoons tapioca flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened but not melted (option to substitute coconut oil)
1/3 cup organic cane sugar
1 teaspoon vanilla
3/4 cup Enjoy Life mini chocolate chips (or less, I like my cookies chippy)
Preheat oven to 375 degrees.
Combine the coconut flour, shredded coconut, tapioca flour, baking soda and salt in a small bowl Set aside.
Using a fork, whip the softened butter and the sugar in a large bowl until smooth. If you melted the butter too much (as I did one time), put the whole bowl in the freezer until it firms up a little – just a couple minutes. Add the eggs and vanilla and mix well using the fork. The batter will get a little frothy.
Pour about half of the dry ingredients into the wet mixture. Fold in until incorporated, then add the remainder of the dry ingredients and mix until completely combined. Add the chocolate chips and fold in until evenly distributed.
Use an ungreased, unlined sheet pan. Scoop out one tablespoon of dough at a time. Use your hands to form into uniform balls, then place them on the sheet and press them down so the top is a bit flat. These cookies don’t spread out like traditional ones, so you can place the cookies quite close to eachother.
Bake for 13-16 minutes. Keep an eye on them – one minute can make a big difference. They should turn just ever-so-slightly golden. Enjoy warm.