Paleo Coconut Egg-Free Cookies (Dairy-Free, Nut-Free, AIP)
What can you do when you are craving the most delicious grain-free cookies, but you don’t have a single egg in the house? We’ve got your back with these Paleo coconut egg-free cookies. Whether you are out of eggs or you are making them for someone who cannot eat eggs, you’ll love these delicate cookies. They have a pronounced coconut flavor that comes from the coconut flour and coconut cream in the dough. Plus, they can be cooked on the stove rather than in the oven for maximum instant gratification. This recipe proves that sometimes, you need to think outside of the box to come up with Paleo coconut greatness!
The Secret to Perfect Egg-Free and Grain-Free Cookies
Most Paleo-friendly cookies are crumbly. This is because grain-free flours do not contain gluten which helps baked goods made with wheat flour stick together. Without gluten, many Paleo baked good rely on eggs to keep them from falling apart.
In this egg-free recipe, we use gelatin. Gelatin is an excellent binder and can generally be used to replace one or two eggs. One caveat is that gelatin will not rise like eggs can, so it can be used as a binder, but you couldn’t use it to make a soufflé!
Gelatin is an AIP-friendly egg-substitute and it creates a texture that is remarkably similar to eggs in cookies. So, if you’ve been craving a grain-free cookie that is tender and chewy, read on.
A Paleo Flour Primer
Grain-free baking can seem challenging to beginners. After all, how can you bake without any flour? The truth is that there are many grain-free flour options out there. However, grain-free flours cannot be substituted one-for-one with all-purpose wheat flour. For that reason, it is always recommended to follow Paleo baking recipes exactly, with no substitutions. Read on for a quick introduction to some of the most popular Paleo-friendly flours.
- Almond flour – Almond flour is a staple of grain-free baking, prized for its neutral flavor and tender texture. It is the key in these Paleo Vermont maple doughnuts.
- Coconut flour – Coconut flour is another grain-free baking staple. It is made from ground, dehydrated, coconut meat. It absorbs a lot of liquid and has a noticeably coconut flavor in baked goods. It is often mixed with almond flour to lighten the texture of baked goods or paired with another flour as is the case in this cookie recipe. It can be found in these Paleo coconut pancakes.
- Cassava flour – Cassava flour is made from the same plant as tapioca flour but they are not the same as cassava flour is made from the whole root while tapioca flour is made from a starchy liquid produced from the pulp. Cassava flour has become very popular as it is nut-free and can sometimes be used to replace wheat flour one-for-one. Cassava flour is used in these Paleo crackers.
More Grain-Free Cookie Recipes
Paleo-friendly cookies with no eggs in sight!
- Start by preparing the gelatin powder. Sprinkle the gelatin over the hot water. Stir so that the gelatin dissolves. Add the warm coconut milk, honey, and vanilla extract to the mixture, whisking well.
- Add the coconut flour and cassava flour to the gelatin mixture and use your hands to form it into a thick dough.
- Form 12 small 2-inch round patties from the dough.
- Add the coconut oil to the pan and fry the patties until slightly browned. Flip after 4 minutes.
- Alternatively, you can also bake these cookies in the oven (350 F for 15 minutes).
All nutritional data are estimated and based on per serving amounts.
- Calories: 121
- Sugar: 4 g
- Fat: 7 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 2 g