These cookies have a wonderful chewy texture and only have a small amount of maple syrup in them. I used 3 medjool dates and just 30g of 80% dark chocolate for my fillings, but you could substitute with any other dried fruit, nuts, carob drops or even fresh fruit – use whatever suits your diet!
I have been following the AIP diet but have managed to re-introduce small amounts of nuts so I decided to make these cookies with almond flour. I have also made them with tigernut flour too and they turned out just as delicious. They may work well with cavassa flour or banana flour but I havent tried it – if anyone decides to give these flours a go, please let me know how you get on!
For low carb/ ketogenic dieters it’s good to know that you can still make these cookies with medjool dates. By subbing the maple syrup for a low carb sweetener, the cookies are reduced to just 5.3g Carbs (per cookie), with Fiber at 1.5g and Net Carbs at a low 3.7g.
Once made its best to keep these in the fridge so they keep fresh. However, as they don’t contain egg they will keep at room temperature but they may spoil after a few days if the weather is hot.
Paleo Chewy Cookies
Servings: 16 (Makes 6 individual fishcakes)
Nutritional Information (per Cookie)
Total Carbs 8.8g
Net Carbs 7.1g
Calories 131 Kcals
Paleo Chewy Cookies – Low Carb/ Ketogenic Version
Nutritional Information (per cookie)
Uses 2 tbsp extra coconut milk and 3 tbsp of erythritol
Total Carbs 5.3g
Net carbs 3.7g
Calories 121 Kcals
Paleo Chewy Cookies - Low FODMAP AIP & SIBO SCD
These Paleo cookies are deliciously chewy and can be made with a variety of fillings. Chose from dried or fresh fruit, nuts, seeds, chocolate or carob drops!
Preheat oven to 180'cUsing a silicon mat or baking paper, line a baking sheet and place on the side ready to place the cookies.
If your coconut oil is hard, you will need to melt it until it's soft. You can do this by placing it in the microwave for 30 -60 seconds. Alternatively place the jar into a bowl of boiling water.
In a large bowl add the wet ingredients - maple syrup (or honey), coconut oil, nut butter, coconut milk and lemon juice and whisk until fully combined.
In a separate bowl add the dry ingredients - almond flour (or tigernut flour), bicarbonate of soda, cinnamon, ginger, vanilla and salt and stir to combine.
In a jug add the gelatin and pour in 2 tbsp of cold water and 1 tbsp of boiling water then immediately whisk until frothy. Pour this into the bowl with the wet ingredients (nut butter/ maple syrup) and whisk its all combined
Chop the dates and the chocolate into chunks and add into the mixture (or any other fillings you like) and stir to combine.
Taking a heaped tablespoon of mixture, dollop it onto the baking paper or silicon mat. Leave about half an inch between each cookie as they spread slightly when cooking. If its really gooey - use your finger to gently slide the mixture off the spon!
Place in the oven near the top shelf and cook for 15 - 20 minutes or until brown.
Remove from the oven and place on a cooling rack. The cookies will still be soft whilst hot so be careful when transferring them to the cooling rack (I used a spatula). If you use baking paper transfer the cookies on the paper onto the cooling rack and allow them to fully cool before using a spatula to lift them from the paper.
If you manage not to scoff them all at once, you can keep the remaining cookies in the fridge for 3-4 days.
For AIP cookies you can use tigernut flour and tigernut butter in place of the nut flour/butter.
If you are following a SIBO Specific Carbohydrate Diet (SCD) then you will need to omit the bicarbonate of soda and use honey instead of maple syrup. I would suggest only using 2 tablespoons as honey is quite sweet.
For Whole30 omit the maple syrup and add 2 extra tablespoons of coconut milk.
For Ketogenic/ Low Carb substitute the maple syrup with erythritol and add 2 tablespoons of extra coconut milk.