I frequently get asked questions regarding my use of eggs in paleo baking. As many of you know from my first book, The Healthy Gluten Free Life, my hubby can’t have eggs. So why do I use eggs in my second book, Paleo Indulgences? Well, mostly because my husband doesn’t eat sweets all that often so most of the treats I make, he doesn’t partake in. Another reason is that in paleo baking, all of the grains and gums are gone so binding of ingredients can be an issue for most recipes. Finally, my kids and I can tolerate eggs and when eating a treat, even a Paleo version, I like to add as much protein as possible, via eggs, to help stabilize blood sugar metabolism.
But sometimes, every once in a great while, my entire family wants a treat. With combined food allergies & intolerances of gluten, dairy, eggs, nuts, and various others,
this can be a challenge. So today I tried to merge my old world of GF, DF, EF with my new(er) paleo world of grain free and sugar free as well (oh, and throw in nut free too!) to make a tasty little cookie we could all enjoy. I’ve been beating my kids out of the kitchen after two cookies each, so I think the recipe is a success!
*Note: We made half a batch without white chocolate chips for those that couldn’t have dairy. There are some dairy free white chocolate chips available at health food stores and on the Internet. This is a great option for dairy allergies, however, the compromise is usually nasty vegetable oils. You can leave them out all-together and still have a great cookie!
*Note: While this recipe is traditionally nut free, newer rules say that coconut now counts as an allergen in the nut family. My youngest daughter can’t do tree nuts but is fine with coconut. You’ll have to decide what works best for you.
- 1 C sunflower seed flour (must be finely ground - a high speed blender works best.)
- 2 TBSP coconut flour, sifted
- 3/4 C tapioca starch
- 1 tsp baking powder
- 1/4 C cocoa powder
- 1/4 tsp sea salt
- 1/4 C pure maple syrup
- 2 tsp pure vanilla extract
- 2 TBSP applesauce
- 2 TBSP coconut oil, melted
- 1/4 C dark chocolate chips
- 1/4 C white chocolate chips (optional - if omitting, add more chocolate chips)
- 1) Preheat oven to 350°.
- 2) In a medium bowl add dry ingredients. Stir to combine.
- 3) Add wet ingredients to the dry. Blend with a hand mixer until fully combined. Stir in chocolate and white chips.
- 4) Scoop by rounded tablespoons of dough onto a parchment lined baking sheet.Flatten each dough ball slightly with the palm of your hand (they don't spread while baking).
- 5) Bake 11-13 minutes or until edges are set and center is slightly firm to the touch. Cool on trays on wire racks for 5 minutes. Remove cookies to wire racks to cool completely. Store in an airtight container for up to 4 days, or freeze until needed.