Egg Free Choc Chip Cookies

Earlier this year I shared one of my absolute favourite choc chip cookie recipes on my IGTV HERE, it’s one of my favourite recipes from my eBook Just Desserts because it’s so quick and easy to make! Plus it’s also nut, dairy, gluten, sugar and grain free. After sharing this recipe, I was inundated with requests for an egg free version. I’ve tried many different egg free choc chip cookie versions over the past year, but none have turned out better than the recipe I’m about to share.

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Unfortunately this recipe isn’t nut free (I’m still working on that), but it is - EGG FREE + GLUTEN FREE + DAIRY FREE + GRAIN FREE

INGREDIENTS

  • 2 cups blanched almond flour

  • 1/4 cup tapioca flour

  • 1/3 cup pure maple syrup

  • 2-3 Tbsp melted butter or ghee (if you’re dairy free use coconut oil)

  • 1/4 cup coconut cream

  • 1/2 cup Ocho Chocolate, chopped - I used their Sugar Free Chocolate, but any of their chocolates will be amazing in this recipe

  • 1/2 tsp baking soda

  • 1 tsp vanilla powder

INSTRUCTIONS

  1. Preheat your oven to 180C and line two baking trays with baking paper.

  2. Mix all of the cookie ingredients together in a mixer and fold through the choc chips.

  3. The mixture is a bit sticky, so you can either pop it into the fridge to rest and harden for a few hours which will make rolling it into balls easier, or put some coconut oil onto your hands. The coconut oil will prevent the dough from sticking to your hands.

  4. Roll all of the dough into balls and press into cookies, you should get 16 cookies.

  5. Place into the oven and bake for 18-22 minutes, or until golden brown. The edges should be crispy and the centre slightly chewy.

  6. Allow to cool on the tray before eating.

For more Choc Chip Cookie Recipes, you can find my Low Carb Choc Chip Cookie recipe HERE