EGG-FREE Chocolate Chip Cookies

This recipe is nothing short of a personal triumph for me. Plagued with cakey cookies for years I finally cracked the code (with heavy influence from Merit & Fork) for crispy on the outside, soft on the inside ‪‎paleo‬ perfection that just so happens to be ‪egg-free‬ and even ‪autoimmune protoco (AIP) compliant if you use carob instead of chocolate. Whaaaa??!!!  


1/2 cup Ghee (room temp) or butter (room temp) or shortening (room temp)
1/4 cup Maple Syrup
1/4 cup Coconut Sugar or Maple Sugar
1-1/2 tsp Vanilla
120 grams Otto's Cassava Flour
1 tbsp Grass-Fed Gelatin - Vital Proteins (green lid)
1/2 tsp Baking Soda
1/2 tsp salt
1/2 cup Enjoy Life Foods Chocolate Chips 


Preheat oven to 350°F

In a mixing bowl, whisk together flour, gelatin, baking soda & salt, set aside.

In a separate bowl, mix maple syrup, sugar of choice, and vanilla together and let sit for a minute or two to dissolve and hydrate.

Add Ghee (or butter or shortening) to the sugar slurry and mix well.

Add the flour mixture all at once to the wet ingredients and stir until dough forms. Fold in chocolate chips.

Form cookies by using a heaping tablespoon or cookie scoop for consistent sizing. Roll into a ball and then flatten a bit on your cookie sheet. 

NOTE: These will not spread it all if using Palm shortening, so flatten all the way to desired dimensions prior to baking. If using butter or ghee (our personal preference) they should flatten a little but you'll still want to give them a little pat down to help things along. Bake for 9 to 13 minutes (11 is perfect in our oven) on and ungreased and unlined cookie sheet and let cool before serving. They will be soft at first so let them cool on the cookie sheet for a few minutes before transferring to a wire rack to cool the rest of the way down. The gelatin will set the cookies up as they cool.