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Lower Histamine Chocolate Chip Cookies

Betsy Leighton | My Inert Life | www.myinertlife.space
Print Recipe
Prep Time 10 minutes
Cook Time 13 minutes
Course Dessert
Cuisine American, Paleo
Servings 24 cookies

Ingredients
  

  • 2 eggs for egg-free substitute 1 tbsp. chia seeds mixed with ¼ cup warm water
  • ⅓ cup maple syrup
  • ½ cup olive oil
  • 1 cup Otto's Cassava Flour
  • ½ cup white rice flour for grain-free substitute ½ cup sunflower seed flour
  • ½ cup tapioca starch
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp sea salt
  • ½ cup chocolate chips

Instructions
 

  • Preheat the oven to 350 °F and line a baking sheet with parchment paper or a Silpat.
  • Combine all ingredients in the bowl of a stand mixer and mix for about one minute until the dough comes together.
  • Form the dough into 1 T. mounds on the Silpat-lined baking tray, placing them about 1.5 inches apart. Wet your fingers lightly with water and flatten the dough into disks about ½ inch thick.
  • Bake for 13 minutes. Cool slightly before eating immediately or freezing for later consumption.
Keyword dairy-free, gluten-free, grain-free, lower histamine, lower oxalate, MCAS, soy-free