Chewy Chocolate Chip Cookies (Grain-Free with AIP Option)

Grain-Free, Nut-Free, Dairy-Free, Soy-Free, Egg-Free, Seed-Free

Makes: 36 cookies

Prep Time: 8 minutes

Every birthday, Christmas, and Father’s day, my kids and I make these cookies for my husband and he NEVER tires of them! Even though they are grain-free, they are delicious. My friends say they taste “just like regular cookies.” Score!

As always, choose organic when possible and ask your body if it wants each ingredient.

Personalize your diet based on your body’s individual needs. Before adding each ingredient, ask your body if it wants that specific ingredient. If not, leave it out. If it does, ask how much it wants.

Feel free to venture outside of this recipe by asking your body if it wants to include other flours, herbs, or spices that aren’t listed below.

Ingredients:

• 2 Cups Tigernut flour (Tigernut is not a nut; it’s a root vegetable and prebiotic)

• 1/2 Cup arrowroot powder

• 2 Tablespoons dry gelatin or collagen powder*

• 1/4 teaspoon baking soda

• 1/2 Cup maple syrup

• 1/3 Cup coconut oil, softened and cooled

• 1/4 teaspoon Real Salt or Himalayan salt

• 1 teaspoon vanilla extract (Omit for AIP)

• 1/2 Cup chocolate chips (Omit for AIP; Use carob chips instead)

*If desired, substitute the gelatin with 2 eggs.

Instructions:

1. Preheat oven to 375 degrees F.

2. Using an electric mixer, add all ingredients except chocolate chips to mixing bowl and mix until thoroughly combined.

3. Add chocolate chips and mix until combined.

4. Scoop onto cookie sheet, either bare or lined with unbleached parchment paper.

5. Bake in preheated oven for 8-10 minutes.

6. Store in airtight container for up to one week in refrigerator or three months in a freezer.