Chewy AIP Chocolate Chip Cookies {Paleo, Refined Sugar-Free}
Servings: 8 cookies
Calories: 535kcal
These were the first AIP chocolate chip cookies I ever made, which are memorable because they use tapioca starch and coconut flour as the base. AIP baking is very precise which is why you’ll note that I have an additional tablespoon of maple syrup and instructions on how to flatten the cookies so you get cookies that are chewy, not cakey and spread just a bit.
Ingredients
Cookie Dough Ingredients:
- ⅔ cup 91 grams tapioca flour
- ¼ cup 25 grams coconut flour
- 1 tablespoon 9 grams gelatin
- ¼ cup 37 grams coconut sugar
- ½ teaspoon 3 grams sea salt
- ¾ teaspoon baking soda
- ¼ cup 45 grams palm shortening, packed or coconut oil
- ¼ cup plus 1 tablespoon 80 grams maple syrup
- 1 teaspoon pure vanilla extract
- *½ cup carob chunks/chips recipe below
Carob Chip/Chunk Ingredients:
- 1 cup palm shortening or coconut oil
- 1 cup coconut butter not oil
- ¼ cup coconut sugar or maple sugar
- ⅔ cup carob powder
- 2 teaspoons pure vanilla extract
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 350°F. Prepare a baking sheet with parchment paper for easy clean-up.
- Dry ingredient mixture. In a mixing bowl, whisk together the tapioca starch, coconut flour, gelatin, coconut sugar, salt and baking soda.
- In a small saucepan, partially melt the coconut oil/palm shortening then stir in the maple syrup and vanilla extract.
- Add wet ingredient mixture to the flour mixture and stir until well combined. Refrigerate dough wrapped in plastic (I usually just use a freezer bag).
- Meanwhile, form the carob chips (if you have a silicone mold) or chunks. In a small saucepan over medium-low heat, melt the coconut oil/palm shortening and coconut butter and immediately turn off the heat so as not to burn.
- To the oil-coconut butter mixture, add the coconut/maple sugar to the saucepan and stir to distribute evenly (note: coconut sugar will not dissolve completely). Immediately whisk in the carob powder, vanilla, and sea salt until completely combined.While the carob mixture is very warm, pour it into a silicone mold (to form chips) or pour into a parchment-lined baking dish. Transfer to the fridge or freezer. When the carob mixture is very firm to the touch, carefully remove and cut the carob bar into small chunks ¼-inch x ¼-inch. Return carob chips/chunks to the freezer until you need them.
- Divide cookie dough evenly, rolling to form 8 balls. Transfer to the prepared baking sheet then press to flatten until ¾-inch thick.
- At this point, I like to press a few large, frozen carob chunks into each cookie. Bake on the middle rack until the edges are golden brown, approximately 10 minutes. Note: AIP cookies are fragile when hot so allow them to cool before moving or serving for the best mouthfeel.*You can add extra carob chips to the tops of the cookies while they are hot. This is so the carob doesn't melt and dry in the oven. You could even put the cookies in the oven for 1 more minute if you'd like the carob to soften/melt a bit.
Notes
Note: If you want to add a pinch of Maldon salt, the best time to do this is when the cookies come out of the oven and are still hot. This is also a good time to add a few additional carob chips, if you like.
Nutrition
Serving: 1cookie | Calories: 535kcal | Carbohydrates: 39g | Protein: 3g | Fat: 44g | Saturated Fat: 32g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 360mg | Potassium: 98mg | Fiber: 8g | Sugar: 18g | Vitamin A: 1IU | Vitamin C: 0.4mg | Calcium: 48mg | Iron: 1mg