When you begin AIP, you diet is very strict, but many people can start to reintroduce different foods after the first month. I have been able to reintroduce chocolate, wine, small amounts of sugar and vanilla. Most of those reintroductions made this recipe possible. You can omit the chocolate and vanilla if you need, but the small amount of date sugar and honey are what differentiates cookies and biscuits. If you want a cookie taste, then at least leave in the sweeteners. It’s very subtle. I developed this recipe so I could have cookies for the holidays. I wrote this for a small batch, but this can easily be doubled or quadrupled. It’s hard to find chocolate chips that don’t have soy, so check labels. I used Enjoy Life’s mini chocolate chips, which worked well. I like the small bites of chocolate. Less is more. This recipe uses gelatin in place of eggs as binder, so it’s almost like pressing these cookies into a mold, which holds the shape. I take a wonderful supplement of Grassfed Collagen Peptides, but when I cook, I typically use a less expensive beef gelatin. It make sure the greatest egg replacer.
Small batch 9-12 cookies
1/2 cup coconut flour
1/4 cup arrowroot flour
1/4 cup tapioca flour
1 TB date sugar
pinch of salt
1/2 tsp baking soda
8 TB coconut oil, melted
2 TB beef gelatin and 6 TB water
1 TB honey
1 tsp vanilla, optional
1/4 cup chocolate chips
Preheat the oven to 350. Line a baking sheet with parchment paper.
Prepare gelatin by taking 6 TB water and warming it in a small saucepan. Once it’s nice and warm, but not boiling, remove from heat and whisk in gelatin. Once that is smooth, whisk in honey. Place pan aside while gelatin blooms and mixture cools.
Combine dry ingredients. Add coconut oil and vanilla and mix in. The mixture will be runny like a thin pancake batter. Add gelatin mixture and stir well. The dough will become thicker and crumbly.
Add chocolate chips and stir in well.
To transfer to the baking sheet, you will need something with which to mold your cookies. I used my rounded 2 Tablespoon and it was perfect. You could also try a 1/4 cup measuring cup and only fill it 3/4 of the way. Take your 2 Tablespoon spoon and pack it with your dough to mold it in there and then turn it out on the prepared baking sheet.
Cook for 8 minutes and then take out the cookies and slightly flatten them with the rounded edge of your spoon.
Cook another 4 minutes or until browned on the top.