After my diagnosis for Lyme’s Disease, I have not been able to tolerate eggs. That take a whole slew of delicious treats “off the table” in an instant. My love for baked goods far outweighs the challenges of baking egg-free, so I have been testing and testing different combinations of flours and ratios for years. Finally - FINALLY - this recipe hit the nail on the head, reminding me of my childhood favorite recipe my mom used to make.

These are chewy in the middle, especially right out of the oven, crisp on the bottom, and dense in the very best way. They dunk well in milk, unlike other AIP recipes that crumble upon contact. My favorite dairy-free milk for a classic milk-and-cookies snack is the Thai Kitchen 2 ingredient coconut milk, which I find at Walmart or on Amazon.

Preheat your oven to 320 degrees fahrenheit, and let’s do this!

AIP CHOCOLATE CHIP COOKIES

INGREDIENTS

1 CUP COCONUT FLOUR

1/2 CUP ARROWROOT POWDER

1 SCOOP VITAL PROTEINS GELATIN

1 SCOOP VITAL PROTEINS COLLAGEN PEPTIDES

3 TBSP ORGANIC COCONUT PALM SUGAR

1 pinch pink himalayan sea salt

1/2 CUP ORGANIC MAPLE SYRUP

1 TSBP VANILLA EXTRACT

1/2 CUP MELTED ORGANIC EXTRA VIRGIN COCONUT OIL

1/2 CUP CHOCOLATE CHIPS (I love Hu Kitchen, Eating Evolved, Lily’s, or Guittard unsweetened brands)

1. Preheat the oven to 320 degrees F. This temperature keeps the cookies chewy and soft.

2. Add all dry ingredients to a mixing bowl.

3. Melt the coconut oil. Make a well in the bowl of dry ingredients, and combine with the coconut oil, maple syrup, and vanilla extract. Add a pinch of cinnamon if you like!

4. Combine well with a spatula, and then add the chocolate chips.

5. Scoop into 1.5 inch balls onto a cookie sheet lined with parchment paper. The using your palm, gently press the cookies down a little to flatten the shape. I like to make sure they are about 1/4- 1/2 inch thick.

6. Bake for 8-10 minutes, depending on the heat of your oven. As soon as the edges look golden, remove them and let them cool for 5-10 minutes.

There is nothing like warm cookies and milk in the afternoon on an ordinary day. It makes for the best simple memories. These cookies have brought our family so much joy, especially because my son has an egg allergy and often has to restrain himself in the company of treats at parties. We always bring these along. I hope this helps some of you who love cookies, but have similar dietary limitations. They are egg-free, nut-free, gluten-free, and grain-free. And for all of the mamas looking for a classroom-safe recipe, these are perfect for bringing to nut-free classrooms as an allergen-free option that kiddos will actually eat.