Chewy “Chocolate” Chunk Cookies

Name: Chewy "Chocolate" Chunk Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Yield: 8
Ingredients: 2/3 cup tapioca flour*; 1/4 cup coconut flour; 1 tablespoon quality grass-fed gelatin (10% off with Code: AIP10); 1/4 cup coconut sugar; 1/2 teaspoon sea salt; 1 teaspoon baking soda; 1/4 cup sustainable palm shortening; 1/4 cup maple syrup, room temperature; 1 teaspoon pure vanilla extract; Heaping 1/2 cup-full of homemade carob chips (recipe below)**

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This recipe for AIP elimination stage compliant Chewy “Chocolate” Chunk Cookies is by far the most recommended cookie recipe in AIP Recipe Collection Facebook Group! So you can imagine our disappointment when the recipe creator closed down her website!

Fortunately, I had saved a copy of the recipe and want to give complete credit for this recipe to its creator, Tonja, formerly known as Flame to Fork (the recipe formerly lived here, and in the event it comes back online, I wanted to provide the original link).

To allow Tonja’s story to live on, here is a snippet from the post she wrote:

“This girl likes her cookies. So when I found out that I would need to start following the autoimmune protocol (AIP) to help heal a leaky gut, my old-standby of Seriously Chewy Chocolate Chip Cookies were a no-go. I can tell you, it is not easy to follow this protocol. Although these cookies are good, they were still created as a treat in a way of eating that seems so limiting. Something to help everyone feel a bit more “normal” while living in a world where they can’t eat normal. In the real world of convenience foods (even the paleo/”clean” ones), restaurants and anything else created to help simplify real food for the majority of people, there are ingredients that someone on AIP cannot have. So having been AIP just over a month now, I feel the need for normalcy. I’ll be honest and say I’ve cried a few tears in my kitchen. I’ve sobbed while washing the thousandth dish that week since I am literally cooking every dang day. I know I am not alone. And I just want a cookie. (did you just picture me on the floor, pounding my fists on the ground, having a tantrum??) Out of desperation, comes yumminess for you guys as well. I hope you like it! xo – Tonja”

I’m sure we all feel what Tonja wrote … and it’s good to know that we are definitely not alone. I’m ever so grateful for all of the very talented recipe creators out there who have shared their journeys and their delicious inspirational creations to help us stay on track, keeping our bodies and souls nourished. ♥

Chewy "Chocolate" Chunk Cookies

Yield: 8 Cookies

Prep Time: 10 minutes

Cook Time: 10 minutes

Additional Time: 20 minutes

Total Time: 40 minutes

♥ RECIPE & IMAGES BY: Tonja - Formerly "Flame to Fork" ♥ The #1 most recommended cookie recipe in the AIP Recipe Collection Facebook group!

Ingredients

2/3 cup tapioca flour*
1/4 cup coconut flour
1 tablespoon quality grass-fed gelatin (10% off with Code: AIP10)
1/4 cup coconut sugar
1/2 teaspoon sea salt
1 teaspoon baking soda
1/4 cup sustainable palm shortening
1/4 cup maple syrup, room temperature
1 teaspoon pure vanilla extract
Heaping 1/2 cup-full of homemade carob chips (recipe below)**

Instructions

Preheat oven to 350 degrees.
In a medium sized bowl, combine tapioca flour, coconut flour, gelatin, coconut sugar, salt and baking soda.
In a small bowl, melt the palm shortening and then stir in the maple syrup and vanilla.
Add the liquid mixture to the flour mixture and stir until well combined.
Mix in the homemade carob chips (or chocolate chips) and let cool (or pop in the refrigerator for 10 minutes).
Divide batter into 8 equal portions and roll each portion into a ball.
Place the dough balls onto a parchment lined cookie sheet and flatten to about 3/4" tall.
Bake for 10 minutes or until edges are golden brown.
Let cool on the cookie sheet for about 5 minutes before putting on a cookie rack to cool completely.

Notes

* Arrowroot may be substituted, however I made them both ways and all testers agreed the tapioca was a better "mouth feel"

** If you tolerate chocolate, feel free to substitute dairy-free Enjoy Life chocolate chips

Some group members note that you can successfully substitute coconut oil 1:1 instead of palm shortening, or even pure lard (not Crisco/shortening, but lard).

Carob Chunks (Dairy & Cocoa Free)

Yield: 1 Cup

Prep Time: 5 minutes

Additional Time: 40 minutes

Total Time: 45 minutes

♥ RECIPE & IMAGES BY: Tonja - Formerly "Flame to Fork" ♥ This carob chunk recipe comes from the #1 most recommended cookie recipe in the AIP Recipe Collection Facebook group!

Ingredients

Instructions

In a small saucepan over medium-low heat, melt the palm shortening and coconut butter.
Add in the coconut sugar and stir until dissolved (most likely it will not dissolve completely, but hey, we can try).
Remove from heat and stir in the carob powder, vanilla and sea salt.
Pour the mixture into a parchment-lined 8x8 baking dish or pan and put in the freezer for 20 minutes.
Remove from the freezer and using a sharp knife, cut the mixture into chocolate-chip sized chunks (the mixture should still be fairly soft and easy to run a knife through).
Return to the freezer to completely harden.
Once ready to use for the first time, using the pre-cut lines, break the "chocolate" into separate chunks.
Store extra in an air-tight container in the freezer.

Notes

Homemade AIP carob chips / chunks do not hold the same shape that a traditional chocolate chip does, so don't worry if your "chocolate" runs a little more than anticipated.

Some folks use coconut oil instead of palm shortening, but it's definitely noteworthy that your chips/chunks will be very runny in your cookies.