Chocolate Chip Cookie (AIP, egg free, nut free, grain free)

Finally an egg free, nut free, starch free, seed free cookie that is auto-immune paleo complaint and I actually like it!! Whoot Whoot!! I was beginning to doubt that a starch free, egg free, nut/seed free cookie could happen. (All other AIP cookies I have seen at this point include starches like tapicoa and arrowroot powder, or even sweet potato or plantain, all huge no-no’s for anyone on the starch free diet for Ankylosing Spondylitis – the auto-immune disease I have) I personally love baking with almond flour and pastured eggs, but this cookie is dedicated to my friends on gut healing low starch diets who can’t have nuts or eggs.

I have seen quite a few AIP baked good recipes where a “gelatin egg” is used, and the recipe creators make the gelatin “egg” by combining 1 Tablespoon gelatin powder with a tablespoon water, then adding in 2 Tablespoons boiling water. BUT, I found for these cookies, just mixing the gelatin powder right in works fabulous! No need for the extra step, plus sometimes that extra step creates gumminess in the baked goods.

This cookie is also dedicated to the mommas out there doing their very best to help their children heal their bodies (and leaky guts) of auto-immune diseases and symptoms. Why not sneak in all the grass fed gelatin you can, especially easy when its hidden in cookies.  I used the red can of Great Lakes grass fed kosher gelatin for this recipe which I purchased here. I have read countless articles about the benefits of adding gelatin and especially homemade bone broth to our diets for gut healing, joint/cartridge support, and healthy skin.

Adapted from the Detoxinista’s coconut flour cookie recipe made with eggs.

Chocolate Chip Cookies

Links are included in this recipe to the products I used, just click on the ingredient itself


  1. Note: I recently updated this recipe by omitting the 3 Tablespoons of water, and slightly increasing the oil, see this link to my updated AIP cookie recipe. Feel free to make either recipe (though I like the updated one a wee bit better.)
  2. First make your chocolate chips with my recipe here.
  3. Preheat oven to 350*F
  4. Mix coconut flour, softened palm shortening or coconut oil, maple syrup, vanilla, sea salt in a mixing bowl. Mix well. Sprinkle in 1 tablespoon gelatin powder over cookie dough, stir in. Then add in 3 Tablespoons water (room temp) and stir well.
  5. The dough will need a few minutes to set up and absorb the liquid. Stir, and wait patiently.
  6. Stir in homemade chocolate chips, or carob chips, or raisins. (or roll in cinnamon/coconut sugar for AIP snickerdoodles)
  7. Form into cookie shapes and flatten them out, as they won’t spread out much when baking. Bake 12 to 14 minutes on parchment paper at 350*F.
  8. Let fully cool. And enjoy!!
  9. Note: These cookies won’t crisp up on the bottom quite as much as a traditional grain/egg/sugar/nut based cookie. They are more of a soft textured cookie. Once fully cool, they hold together quite well. I hope you and your family enjoy these as much as I do!!

*For AIP you can omit the chocolate chips and instead roll these cookies in a mix of coconut sugar + cinnamon to make “Snickerdoodles”, or add in fine chopped dried fruits like raisins, apricots, or figs.

Paleo Chocolate Chip Cookies (nut free, egg free, AIP friendly)

Featured on Gluten Free Wednesdays + Paleo AIP Recipe Roundtable + Allergy Free Wednesdays + Gluten Free Fridays + Free From Fridays + Savoring Saturdays

58 thoughts on “Chocolate Chip Cookie (AIP, egg free, nut free, grain free)

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  3. I made these today for an after school snack and they are delicious! You can definitely taste the coconut flour, but still delicious 🙂


    1. Hi Cassidy!

      I am so glad you enjoyed these! Thanks so much for letting me know how they turned out! I really appreciate it.


  4. Hi Andrea! I just wanted to pop back in and tell you that my family liked these so much that I’m making them again today – I think these will be a regular treat in my house 🙂 Thanks again for the recipe!!!


    1. Hi Cassidy!!

      So thrilled to hear your family enjoys these cookies!! Thank you for leaving a comment that makes me smile!!


    2. Hey, I know this post is old, but how long do these cookies last? Do they keep out of the fridge? I’m thinking of making them, but I just wanted to know if they are good for travelling.

      Also, do you know if I can use olive oil instead of the coconut oil? I know it won’t taste great but coconut oil is expensive and I just want something to make me satisfied until my next meal.
      Thank you so much in advance!

    3. Hi Victor!

      The cookies will last for a few days in an airtight container at room temp. I normally store all of my grain-free baked goods in the fridge for up to a week, and in the freezer if I intend to save them longer. The trick with these cookies is making sure they are fully cool before handling, as they will stay together well once cool. As for olive oil, I haven’t tried it in this recipe, but I don’t see why it wouldn’t work!? My fave oil for baked goods is organic palm shortening, as I think it ads the best volume and texture (it is also my favorite oil for “frying”), I buy palm shortening by the big gallon bucket for around $35 which lasts me forever.


    4. Wow thank you so much for the quick reply haha. A week is pretty good, I guess I could make some every Sunday to eat throughout the week. I’ll see if I can make it low carb somehow, as the maple syrup probably helps hold everything together, but if it doesn’t work I’ll just suck it up and deal with the carbs lol. I’m super excited to try this!

    5. Hi Victor,

      Ya, I think the maple syrup plays a part in helping hold them together, but the gelatin is there to help too, so it might work with another sweetener, maybe?

      I am working on another egg-free, nut-free cookie recipe this weekend, and will see if I can include a low carb option for it too. Hope to post the recipe asap.

      Can you tolerate almond flour okay? If so, I have a recipe for a vegan low carb cookie in my cookbook made with almond flour and coconut that comes out beautiful and crispy like a shortbread cookie when made with erythritol. Let me know if you want to try that recipe and I can email it to you. Cheers!

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  7. Love this idea! It’s so true that a lot of AIP baking has tapioca starch and gelatin eggs – I never thought to just mix the gelatin right in. Great idea! Can’t wait to try these out 🙂

  8. Pingback: Make Your Own Chocolate Chips | Pure and Simple Recipes
  9. Pingback: Make Your Own Chocolate Chips | Pure and Simple Recipes
    1. Hi Sam!

      Yes, you can omit the water and gelatin and use 2 eggs instead. This is how the Detoxnista makes them in the recipe I adapted them from to be egg-free. It just makes a more cake-like cookie, reminded more of “muffin tops”. But I still enjoyed them.


  10. I just made these (they’re still in the oven), and for some reason the dough was super crumbly and it was hard to form into cookies/balls whatsoever. I think I followed all of the instructions correctly… Should I have added more coconut oil to firm them up? Or maybe more gelatin…?

    1. Hi Lexi,

      I am going to assume it might be the brand of coconut flour you are using? As some coconut flours are super absorbant like the ones I use from Tropical Traditions and Coconut Secret, and other brands I have bought are too crumbly (not powdery) and there fore not as absorbant.

      Also step 4 says to wait a few minutes after mixing for the dough to absorb the liquid and turn into cookie dough. When I make these cookies the dough is super easy to work with. And I find they hold together well after cooking and cooling.

      You commented while they were in the oven, but how did they turn out after cooking and cooling?


  11. Thanks for responding! They still turned out sort of fragile and crumbly, but they taste good! I used “Let’s Do Organic” brand of coconut flour, so maybe that was it? I also may have messed up the gelatin part now that I think of it… I sprinkled the gelatin over the dough, then started putting the room-temp water over it before I mixed in the gelatin (instead of first mixing in the gelatin powder then mixing in the water). I’ll have to try again another time and follow the directions more closely! 🙂

    1. Hi Sara!

      The photos I have pictured are the cookies that I baked using this recipe as posted above. The chocolate chips get a little melty, but I still really enjoyed the cookies. But you can also use store bought chocolate chips instead too. Totally up to you!


  12. These cookies are the most “normal” AIP cookies I’ve had thus far – THANK YOU for sharing!
    I will always make a double batch though – the double only made about 18 cookies for me.

  13. Hello! I really want to try this recipe but I was wondering if I could omit the maple syrup or replace with a different sweetener like granulated Swerve as I am hypoglycemic. Maybe you have some other tips? Thanks 🙂

    1. That is an awesome question as I have spent the past week tweaking and testing this recipe with so many different options. I am getting ready to publish a new egg-free chocolate chip cookie (along with a new yummy one with an egg) that I like the better as I changed the ratios on this recipe a bit. The new version does “work” with a granulated sweetener, but there was a tiny noticeable texture of the undisolved gelatin, and it’s more if a crispy almost melt in your mouth cookie, as the liquid sweetener helps to dissolve the gelatin and soften the cookie. I plan to have the new version up by tomorrow, in the mean time this recipe as posted with a dry sweetener too.

    2. Oh wow thanks so much! I’m going to take a look and give these a try right now

  14. The texture of these cookies is great! Do you think substituting the coconut flour for tigernut flour would work? I am trying to limit my coconut intake. Thanks for the recipe!

    1. Hi Chrissy!

      Glad to hear you enjoyed these cookies!

      In my experience tiger nut flour and coconut flour are not easily substituted for each other without substantial ingredient adjustments. But if you are up to experimenting, go for it! I sometimes experiment with a new AIP cookie recipe 10 or more times before I finally get it right. Cheers!

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