Chewy Chocolate Chip Cookies
8
servings30
minutes10
minutes300
kcalThese chewy chocolate chip cookies are completely egg-free but still soft, chewy, and satisfying — thanks to a simple swap: the gelatin egg. Gelatin acts as a binder and adds that perfect chew you’d normally get from eggs or gluten, without making the cookies cakey or dry. Paired with tigernut flour, tapioca starch, and a touch of maple syrup, these cookies bake up with golden edges and gooey centers. They’re allergy-friendly, kid-approved, and freezer-friendly, making them a staple for quick treats whenever you need them.
Ingredients
1 cup tigernut flour
1/4 cup tapioca flour
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup dairy-free mini chocolate chips
- Wet Ingredients
1/4 cup coconut sugar
3 tablespoons maple syrup
1/3 cup coconut oil
1 teaspoon vanilla extract
1 gelatin egg**
- Gelatin Egg
1 tablespoon grass-fed gelatin
3 tablespoons hot water
Directions
- Preheat oven to 350*F (175*C). Line baking sheet with parchment paper.
- Mix gelatin egg: Sprinkle gelatin over water. Let bloom for 2 minutes, then whisk until foamy.
- In a medium bowl, whisk together tigernut flour, tapioca starch, coconut flour, baking soda, cream of tartar, and salt.
- In a large bowl cream together coconut sugar, maple syrup, and coconut oil until glossy.
- Add vanilla and the gelatin egg to the wet ingredients.
- Add dry ingredients to the wet ingredients. Stir until a sticky dough forms. Fold in chocolate chips.
- Let dough rest for 10 minutes (improves chewiness).
- Scoop dough, flatten slightly, bake for 9-10 minutes.
- Cool on pan before moving (they firm up as they set). Enjoy!
Notes
- Tips for Working with Gelatin
Choose the right type: Use unflavored, grass-fed gelatin powder (not collagen peptides — those won’t gel).
Bloom first: Always sprinkle gelatin over warm water and let it sit for 1–2 minutes. This “blooming” step prevents clumps.
Whisk quickly: After blooming, whisk until foamy and slightly thick — then add it right into your batter before it sets. Heat in the microwave for 10 seconds if your gelatin is clumpy, then whisk. Repeat until smooth.
Work fast: Gelatin starts gelling as it cools, so don’t let it sit too long once prepared. Mix it straight into your wet ingredients.
Texture bonus: Gelatin adds chewiness and helps cookies hold together without eggs, but it won’t make them rubbery when used correctly.
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