Cookies have always been a favorite dessert of mine. I knew that when I started eating grain free that I would have to find a way to recreate all of my favorite cookie recipes but make them healthy. Oatmeal chocolate chip cookies were one of my go to recipes. I loved the combo, but the oatmeal was not going to fly with a grain free diet. This N’oatmeal Coconut Chocolate Chunk AIP Cookie recipe is a remake of a classic favorite using ingredients that make them grain-free, anti-inflammatory, and incredibly delicious! These AIP oatmeal cookies will have your tastebuds singing!
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This AIP cookie recipe has a nice and crispy outside and sweet and soft inside with delicious chunks of AIP approved “chocolate” chunks. To give the texture and flavor of oatmeal, the cookies use a blend of coconut and sliced tiger nuts. The AIP chocolate chunks are a blend of coconut oil, coconut butter, and carob powder to make them 100% AIP approved. This N’oatmeal Coconut Chocolate Chunk AIP Cookie Recipe is pretty simple and quick to make. Plus it is dairy-free, grain-free, naturally sweetened and AIP and Paleo approved! This cookie is your new best friend for a delicious on the go dessert or snack.
Tips and Tricks for Making this AIP Cookie Recipe
So just to clarify, tiger nuts are not actually nuts. They are a tuber vegetable that has a nutty, slightly sweet flavor, and taste a little like oatmeal. One reason why I love using tiger nuts is because they add an oatmeal like flavor to these AIP N’oatmeal Cookies. I love to use them in baking or on salads. I really recommend buying some to add to your pantry. You can get them off Amazon here!
Can I use all coconut or all tiger nuts in this AIP cookie recipe?
If you don’t have them available, you can definitely make the cookies with only coconut or with only tiger nuts and substitute coconut for tiger nuts or vice versa. But do note it will change the flavor and texture. The tiger nuts add a nice oatmeal flavor to the AIP n’oatmeal cookies, so without the tiger nuts you will lose that. But the cookie will still be delicious!
What kind of chocolate chunks should I use in this AIP oatmeal cookie recipe?
If you are intolerant to chocolate or still in the elimination phase of the diet then this recipe for AIP “Chocolate” Chunks is what you need! It uses a blend of carob powder, coconut butter, and coconut oil to make a super simple chocolate chip that can be whipped up in about 5 minutes. Even if you have reintroduced chocolate, you can make this with cocoa to have a soy free, naturally sweetened chocolate chip. These do have to go in the freezer for about 10 minutes so that they are solid enough to chop up. Make sure to start the cookie recipe by making these chocolate chips first!
Let's Make these AIP Oatmeal Cookies!
If you do not have AIP “Chocolate” Chunks made, you need to start by mixing those up and sticking them in the freezer so they have enough time to harden.
Next, preheat the oven to 350 degrees Fahrenheit
In a small bowl mix the flours, cinnamon, baking powder, and salt and set aside.
In a larger bowl add the oil, coconut sugar, maple syrup, and coconut milk. Mix the wet ingredients until smooth. The oil may separate slightly, but that is ok.
Take the dry ingredients and add about half of the flour to the wet ingredients. Mix until it is well incorporated. Add in the rest of the flour and mix until a dough starts to form. Next add in the coconut flakes, shredded coconut, and tiger nut slices.
Mix the coconut and tiger nuts into the dough. The dough will be slightly crumbly with the coconut and tiger nut slices added into it.
Finally, take the chocolate chunks and add them to the cookies. stir the dough until everything is well mixed. Do not over mix or it may make the chocolate melt into the dough.
Form the cookies into 12 balls and press them onto a baking sheet. These cookies do not spread, so however thick you make them is how they will bake.
Bake for 9-10 minutes. Be careful not to overbake or they will be very dry and crumbly! They will be done when the coconut starts to look toasted and the cookies turn a golden brown. Once they are finished let them cool a few minutes before handling them. When they are hot they are more prone to falling apart.
You can enjoy them immediately or store them in an airtight container on the counter for up to 6 days.
If you enjoyed this recipe, you should check out these AIP desserts!
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N’oatmeal & Coconut Chocolate Chunk Cookies
Ingredients
- ⅓ Cup Cassava flour
- ⅓ Cup Tapioca flour
- ¼ Teaspoon Cinnamon
- ¼ Teaspoon Baking soda
- ¼ Teaspoon salt
- ¼ Cup Coconut oil
- 3 Tablespoons Coconut sugar
- 2 Tablespoons Maple syrup
- 1 Tablespoon Coconut milk
- ¼ Cup Tiger nuts
- ¼ Cup Shredded coconut unsweetened
- ¼ Cup Flaked coconut
- 1 Recipe AIP Carob Chunks ½ cup, see notes for recipe
Instructions
- If you do not have AIP “Chocolate” Chunks made, you need to start by mixing those up and sticking them in the freezer so they have enough time to harden. See notes to find the link to the recipe.
- Next, preheat the oven to 350 degrees Fahrenheit
- In a small bowl mix the flours, cinnamon, baking powder, and salt and set aside.
- In a larger bowl add the oil, coconut sugar, maple syrup, and coconut milk. Mix the wet ingredients until smooth. .
- Take the dry ingredients and add about half of the flour to the wet ingredients. Mix until it is well incorporated. Add in the rest of the flour and mix until a dough starts to form.
- Next add in the coconut flakes, shredded coconut, and tiger nut slices. Mix the coconut and tiger nuts into the dough.
- Finally, take the chocolate chunks and add them to the cookies. Stir the dough until everything is well mixed. Do not over mix or it may make the chocolate melt into the dough.
- Form the cookies into 12 balls and press them onto a baking sheet. These cookies do not spread, so however thick you make them is how they will bake.
- Bake for 9-10 minutes. Be careful not to overbake or they will be very dry and crumbly! Once they are finished let them cool a few minutes before handling them. When they are hot they are more prone to falling apart.
- You can enjoy them immediately or store them in an airtight container for up to 6 days.
