There’s only so long a person can go before she just wants a chocolate chip cookie, dammit!
Ok, so these are carob, for AIP. But they look like chocolate chip cookies, and, more importantly, they give you the experience of eating a chocolate chip cookie. That’s really what I’m after. I want to bite into a cookie that’s crispy on the outside, chewy in the middle, and full of melting chocolatey morsels.
If you have introduced chocolate successfully, then by all means use actual chocolate chips here! I rather like the Enjoy Life brand.
It took me a few iterations to get this recipe right! The first try were like little golf balls, incredibly hard but somehow still sandy. The next try was better, but much too oily. On the third try, I arrived at a cookie that felt just right to me: crispy but not too hard, chewy but not too soft, just cake-y enough to make it light and satisfying.
When you first mix the dough for these cookies together, it will seem either too wet or too oily or both. There is a step in the recipe to let the dough “rest” for a few minutes. During this time, the coconut flour will absorb liquids, and the dough will become much more workable. It will still feel a little oily, but I promise it will be ok.
One thing you MUST do with this recipe–and I know it’s very, very hard–is WAIT to eat them until they are completely cooled. These cookies use gelatin as their binder, and the gelatin needs a chance to set before it will bind properly. So, have something really exciting ready to distract you from these cookies for a while when you take them out of the oven.
I think this recipe would be great with other mix-ins! If you try any, be sure to tell me in the comments 🙂
- 1/2 cup cassava flour
- 3 Tbsp coconut flour
- 1/4 cup arrowroot flour
- 1/2 tsp salt
- 1 Tbsp gelatin powder
- 1 Tbsp collagen powder
- 1/2 tsp baking powder
- 6 tbsp coconut oil, melted
- 1/4 cup maple syrup
- 3 Tbsp warm water
- 1/2 tsp vanilla
- 1/4 cup carob chips (or chocolate, if you have reintroduced this)
- Preheat the oven to 350°.
- Mix all the dry ingredients together in a bowl. Add wet ingredients to dry ingredients and mix until combined.
- Let dough sit for a few minutes and mix again; the dough should stiffen up a bit as the coconut flour absorbs some liquid. Then, fold in the carob chips.
- Use your hands to roll 1" balls from the dough and place them on a baking sheet (no need for parchment paper, but you can use it if you like). Press the balls down with your fingers to flatten them into mounds.
- Bake at 350° for about 15 minutes, or until they are golden brown and slightly crispy around the edges. Remove from the oven and cool completely before eating, or they will be very crumbly!
- Enjoy 🙂