Egg and Nut Free Chocolate Chip Cookies
The holiday season is upon us which means one thing – cookies. Yeah yeah, it also means family and thoughtfulness and hope for the future. But it mostly means cookies. And if you have made any chocolate chip cookies in your life, you probably know that most include eggs. And if you’ve done any paleo baking, you know that most paleo baked goods include almond flour. So if you have a food sensitivity or even an allergy to eggs or nuts, you can feel a tad screwed. And that’s just not fair, especially around the holidays.
Well I’m one of those people that is screwed when it comes to nuts and eggs. Screwed probably isn’t the best word when talking about nuts and eggs, but you know what I mean. You get me. Before I even took my own at-home EverlyWell Food Sensitivity test, I noticed that I had a hard time digesting both nuts and eggs. I first noticed the sensitivity to almond butter when I was eating SO MUCH on a daily basis and was feeling constantly bloated and was experiencing regular break outs. Then once I cut nuts out of my diet completely, those issues subsided. Next up was eggs. And that was a hard pill to swallow. Eggs were a daily occurrence in my life. I had them for breakfast, I baked with them, I had them for a snack…but my skin issues continued even without nuts in my life. Until I finally faced the music and cut out eggs. That’s when my skin problems were finally under control (along with the help of a dermatologist and esthetician, duh).
But as you probably know, eggs and almond flour are two of the main ingredients in most paleo baked goods. Luckily the longer paleo has been in the publics eye, the more creative people continue to get with other types of flours. I’ve used coconut flour, tapioca flour, arrowroot starch and potato starch in all kinds of baked goods. Then I was introduced to cassava flour last year and fell in love. From what I’ve been told, it is very similar to wheat flour and you can often swap it 1:1 in recipes you’ve made over the years instead of trying massively modify the recipe. And I’ve loved working with it! With cassava flour, I’ve made Cassava Chocolate Chunk Brownies, Biscuits & Gravy Casserole and Applesauce Spice Bread. So when EverlyWell challenged me to creating a holiday recipe based off my food sensitivities, cassava flour was the first ingredient that popped in my head.
Now for the hardest ingredient – the egg. I’ve had MANY requests for more egg-free recipes but it was a challenge for me. I’ve found that replacements such as banana just take away from the flavor and texture, and applesauce can tend the make the baked good a little bit wet. Luckily, I just recently found this egg replacer and decided to give it a try. And I’m now simply obsessed with it! I could tell absolutely no difference with this egg replacer, it was just like an egg once the cookies were baked!!
When I took my Food Sensitivity test back in May, I was not surprised when my test results showed me that I had a moderate reactivity to almonds and dairy, both of which I was indulging in a little bit too much at that time. My mild reactivity list included egg white and egg yolk, peanuts, cashews, walnuts, cheese, and yogurt, all foods I love, especially around the holidays. But after taking my Food Sensitivity test, I am now more aware of which foods are worth indulging in and which ones are worth staying away from. For me, eggs and nuts are a no-go and EverlyWell helped affirm those assumptions I had.
In case you haven’t heard of EverlyWell yet, EverlyWell offers health testing in the comfort of your own home. You’ll find a ton of different tests that they offer such as food sensitivity, heavy metals, sleep and stress, STDs, thyroid, metabolism, and a ton of others. You’ll be sent your test in the mail that includes detailed instructions, collection tools, secure sample container, and a pre-paid shipping package to return your kit in after you’ve collected the sample. Once you send your kit back, you’ll receive results in about 5 business days. It’s so freaking easy! And you can review all your results online and even print out your results to take to your own doctor.
If you haven’t given EverlyWell a try yet, right now is the perfect time. Get your results back before the holidays and know which foods are the best for you during this indulgent time! And when you use code PALEOMG at checkout, you’ll get 15% off your test order! Click here to see all the tests and get your discount now before it’s gone! You can even use it to purchase a test for a friend! Give the gift of knowledge this holiday season. And also give the gift of these cookies. You’re going to be so excited how good they are, even without almonds and eggs!
Egg and Nut Free Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 26 minutes
- Yield: 14-15 cookies 1x
- 1 tablespoon egg replacer + 2 tablespoons cold water
- 8 tablespoons softened ghee or coconut oil (I used salted ghee for mine)
- 2/3 cup maple sugar
- 1 teaspoon vanilla extract
- 1 cup cassava flour
- 1/2 teaspoon baking soda
- pinch of salt
- pinch of cinnamon
- 1/3 cup dark chocolate chips
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, mix together egg replacer and cold water and set aside for 2-3 minutes.
- In a large bowl, add softened ghee, maple sugar and vanilla extract and beat for about 1 minute. Then add egg replacer and beat together for about 15 seconds.
- Lastly add cassava flour 1/4 cup at a time and beat until combine. Then add baking soda, salt and cinnamon and beat once more for about 10 seconds.
- Lastly fold in chocolate chips.
- Use a cookie scoop to shape 14-15 cookies into round balls and place evenly throughout the baking sheet.
- Place in oven to bake for 16 minutes, until the edges begin to only slightly brown. Remove from oven and let cool on baking sheet for about 10 minutes then place on a cooling rack for another 5 minutes or more. Then eat and be happy as can be!!
Depending on the humidity that day, the dough may be a little dry. If it seems to crumbly, add just a tablespoon of water to and it will bring the dough together. I’ve had to do this a couple times with this dough and the cookies still come out perfect either way.
This post is brought to you by EverlyWell, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for all your support!
Oh, Hi! I’m Juli.
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