These cookies are paleo, egg free, dairy free and can be made with a wide variety of sweeteners (maple syrup, honey, coconut sugar and erythritol have all be tested!). This recipe has minimal sweetener due to me trying to lower my sugar intake, but if you want to make them an extra treat you can add in a little extra sweetener and it won’t affect the recipe ( I have tested them with various levels of sweetener).
This recipe is a remake of one of my older recipes. Since discovering I can’t tolerate eggs, it’s been difficult to find recipes for most things as they always tend to contain egg – ugh! I don’t tolerate huge amounts of flaxseed and can’t handle chai seeds and these are the ingredients usually used in most egg free baking (doh!).
In place of the eggs I have used a gelatine egg which has worked out really well. Once the cookies have cooled down, they have a wonderful crunchy, crumbly texture. I haven’t yet tried making them vegan compliant but I would like to try, and I aim to use agar agar as a replacement for the gelatine. If anyone decides to try this before me – please let me know how you get on!
For more sweet AIP and Low FODMAP treats check out my other recipes such as breakfast bars or chewy cookies.
If you are lucky enough to be able to eat eggs, then check out my original paleo cookie recipe or my crunchy paleo biscuits which are delicious (I tried them before I found out I couldn’t eat egg).
Whilst I have been testing these cookies to be egg free I have also made them in a range of flavours such as dates and chocolate, double chocolate chip, chocolate and pecans and plain with brazil nuts.
To make these cookies AIP compliant you can use tigernut flour (i have tested them with tigernut flour). Omit the cacao powder and either use carbo powder or go without. You also need to omit the vanilla but could use either mace or cinnamon in its place (use 1 teaspoon). Good AIP fillings include dates, raisins, and figs.
Egg Free Cookies - paleo and low fodmap
Turn the oven on to 150’ C (300'F)
Line a baking sheet with a silicon mat or greaseproof paper and lightly oil using the extra tablespoon of coconut oil.
In a bowl combine the almond flour, cacao powder, coconut sugar (if using honey or maple syrup leave out), bicarb of soda, vanilla and salt. Stir to combine.
Chop the nuts and add into the dry mixture. Chop the chocolate and place aside for now.
In a sauce pan add the coconut oil, the coconut milk and if using maple syrup or honey, add in here. Turn on the heat very low to melt the ingredients and stir to combine.
Turning off the heat, sprinkle the gelatine over the melted oil and immediately whisk to combine.
Pour the liquid into the dry mix and stir to combine.
Add the chopped chocolate into the mixture and stir once again to combine.
Using a cookie cutter to shape, on the greaseproof paper press a heaped tablespoon of the mixture into the cutter and use your fingers to flatten out into the shape of the cutter. Lift the cutter carefully, leaving the shaped cookie behind.
Allow two finger spaces between each cookie to allow for spreading.
When all of the mixture has been used up place the baking tray in the middle of the oven and cook for 24 minutes.
Once cooked turn off the oven and allow the cookies to remain in the oven for a good 20 minutes before fetching out and allowing to cool on a rack. As the cookies cool down they will firm up and develop a nice crunchy texture.
Keep in an air tight container for up to 4 days.
Gelatine - Make sure you use the orange can if you are using Great Lakes gelatine. You want to use gelatine, the kind that gels, not collagen which doesn't act like a binding ingredient.
Sweetener - If you don't want to use coconut sugar, you can use maple syrup, honey, erythritol or any other kind of sweetener. If you want the cookies to be sweeter then you can add more into the mix. However, if you are following a low FODMAP diet then don't use more than 2 tablespoons of coconut sugar as large amounts are higher in FODMAPS.
Flours - I have made these cookies using tigernut flour as well as using half and half with almond flour.
Fillings - If you want to avoid chocolate or don't want to use nuts then you could use tigernuts, dates, dried fruit, or even carob drops.