Maple Chocolate Chip Cookies

The aroma of freshly baked chocolate chip cookies immediately takes me back to my mom’s kitchen. It’s simply a classic treat that is hard to beat! This version changes up that classic just a bit…. To make it a little more allergy-friendly yet still delicious! I also used maple sugar in place of traditional white sugar. The result – delicious! You can find maple sugar here – our local Wal-Mart has even been selling it! Don’t want to use that, try coconut sugar or even monk fruit sweetener (for keto)!

The key here is to get a good quality, allergy-friendly chocolate chip. If I’m making something for us, I ONLY use Enjoy Life Chips. They are free of the top major allergens – simple ingredients: cocoa and sugar. I really love the Dark Chocolate Chips but the Mini’s are just fun and perfect in this recipe! Makes 2 dozen cookies

Print Recipe
Grain-Free Maple Chocolate Chip Cookies
A soft, yet slightly crunchy chocolate chip cookie without the grains and dairy plus a hint of maple flavor! Perfect!
Prep Time 5 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Prep Time 5 minutes
Cook Time 10 minutes
Servings
cookies
Ingredients
Instructions
  1. In a mixing bowl, cream together palm shortening and sugar until slightly fluffy. Add in egg and vanilla and blend until combined. Add in flour, baking soda and salt. Mix until dough forms. Gently fold in chocolate chips.
  2. Using a cookie scoop, place rounded cookie dough balls onto a baking sheet lined with parchment paper or a silicon mat.
  3. Bake at 350F for about 10-12 minutes or until edges are lightly brown. Let cool 15 minutes before removing from pan.
  4. For Keto: use ½ cup monk fruit sweetener or other low-carb sweetener of choice.
Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *