Here's a grain-free, nut-free cookie recipe for you, made with arrowroot, coconut flour, and tapioca starch. Enjoy!
Finally! Chocolate Chip Cookies for My Husband
My husband Ryan is still following a restrictive grain-free diet to aid in management of his Hashimoto's autoimmune thyroiditis. Although he still avoids all grains, Ryan has made big progress over the last couple years in being able to add eggs, starches and sweet potatoes, peppers, raw kefir, and cheese back into his diet. Woohoo! 😀
Most recently, over the last few months Ryan has been able to better-tolerate grain-free flours such as arrowroot, coconut flour, and tapioca starch. This has re-opened a whole world of possibilities including grain-free sandwich bread and cookies.
I was excited to develop a new chocolate chip cookie recipe that Ryan can now enjoy, and am happy to share it with you! (Don't need grain-free? Here's an Einkorn chocolate chip cookie recipe.)
About the Grain-Free Flours
This recipe is made with equal parts of arrowroot, tapioca starch, and coconut flour. Arrowroot and coconut flour are commonly used in grain-free baking, but I added tapioca starch to this recipe to improve the texture. Tapioca starch (also known as tapioca flour) gives these grain-free cookies a little chewy "bite" and also helps to hold them together without gluten.
NOTE: Make sure you let these cookies cool down all the way before you remove them from the baking sheet. Otherwise they will break apart too easily.
Recipe: Grain-Free, Nut-Free Chocolate Chip Cookies
Makes ~30-34 cookies
1 cup (2 sticks) butter, at room temperature (preferably nutrient-dense butter)
1 cup sucanat
2 large eggs, preferably from pastured hens
2/3 cup coconut flour
2/3 cup tapioca starch
2/3 cup arrowroot flour
1/2 tsp fine Himalayan pink salt
2 tsp baking soda
2 tsp vanilla extract, preferably organic
1 & 1/3 cups mini chocolate chips (I use Enjoy Life soy-free mini chocolate chips)
Preheat the oven to 350 F.
In a medium bowl, combine the coconut flour, tapioca starch, arrowroot, baking soda, and salt. Whisk it all together to break up any lumps.
In another bowl (or stand-mixer), beat the softened butter and sucanat together for a couple minutes, until well mixed and slightly lighter in color.
In the meantime, combine the eggs and vanilla extract in a small bowl. (I find that a Pyrex glass measuring cup works great for this because the pour spout makes it easy to add these ingredients to the mixer while it is running.) Do NOT mix up the egg at this point.
Once the butter, sucanat, and sugar have become lighter in color, mix in the eggs. With my stand-mixer, I can just pour in the eggs while the mixer is still running. Make sure to scrape down the sides of the bowl once or twice to get everything incorporated well.
Add the dry ingredients and mix just until everything is well-combined.
Mix in the chocolate chips.
Scoop the cookies onto greased cookie sheets (or line the cookie sheets with exopats, which are wonderful since the cookies never stick and are less likely to burn). I like to use a 1-Tb scoop for consistently pretty cookies, but you could just use a spoon. Flatten the cookies slightly with the back of a spoon (or your fingers).
Bake the cookies at 350 F for about 10-12 minutes. They are done when the edges are golden brown. Watch these closely, as extra time in the oven will make these cookies crunchy instead of chewy.
Remove from oven and allow to cool completely before you remove them from the baking sheet. Otherwise they will break apart too easily. Then use a spatula to move them to a cooling rack.
Once cool, store these cookies in an airtight container. They can be stored at room temperature or in the freezer if you won't be eating them all in the next few days. Storing them in the freezer will also remove the pressure of having to eat them all in a week or so, as they will last for months in the freezer.
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