Chocolate chips galore – but no gluten, dairy or nuts4 min read

This past two weeks has been school holidays here so we had our grand-daughter Amey, who’s nine, here for ten days. When I asked her what was the main thing she wanted to do these holidays, it was to make a recipe for chocolate chip cookies that she could take to school. In other words it had to be NUT FREE. Most schools, pre-schools and child care centres (in Australia) are nut free zones, which provides quite a challenge for us `paleo parents’ who want to be able to provide nutrient dense snacks for our kids going to school.

We wanted a:

  • nut free recipe
  • gluten free recipe
  • dairy free recipe
  • chocolate chip recipe
  • something that included the benefits of coconut oil

So Amey and I set about experimenting with not only cookies, but a number of other things that she could take to school in her lunchbox. She also wanted to make a `good’ chocolate cake that she could have for her birthday coming up later this week.

When it comes to cooking, Amey reminds me of my grandmother in that she would rather make up a recipe herself than use one that already exists. That doesn’t always lead to good results, but usually with a few tweaks they are OK.

So… grain and no processed white sugar or artificial sweeteners are a given. But some of the other things were variable. Usually we would make things with almond or other nut meals as we prefer the result these give over coconut flour, which tends to be more dense. So the challenge was on to make coconut flour work this time.

We tried just coconut flour, but found if we added some arrowroot it gave a finer texture.

For sweetener we tried…..

  • dates – there’s never enough in the cupboard;
  • honey – it seemed harder to get the right amount for consistency;
  • maple syrup – too runny.

So we decided on coconut sugar – which we always have, and we love the flavour.

We tried butter – it was good. And we tried coconut oil – it was also good. (You could use either. I just like the fact of getting more of the benefits of coconut oil into the kids.) Eggs…..Two eggs? Three eggs? Or maybe four? Three seemed to be enough, and it’s more economical.

`Everything is better with chocolate!’

I asked Amey about how many chocolate chips….. `The more the better!!!’ When I asked her  about the cost her response was, `Who cares!’

You’ll have to make sure that you get chocolate chips that are real chocolate ….not the regular ones from the supermarket that are mainly sugar, vegetable oil and other nasties.

We did have to try this recipe a few times before we got it right, but, many eggs (and other things) later, we came came up with a pretty good choc chip cookie. Grain free, nut free, dairy free!


  • 2/3 cup coconut flour
  • 1/3 cup arrowroot
  • 1/2 cup coconut sugar
  • 1/4 tsp bicarb soda
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 cup melted coconut oil
  • 3 eggs
  • 1/2 cup chocolate chips

Thermomix instructions:

  1. Preheat oven to 180 degrees C.
  2. Put all ingredients, except the chocolate chips, in the Thermie bowl. Mix on speed 6 until combined – about 15 seconds
  3. Mix in the chocolate chips …..Reverse, speed 3 – about 5 seconds
  4. Roll spoonfuls of dough into balls and place on a tray lined with baking paper
  5. Bake for 12 minutes
  6. Cool
  7. Store in an airtight container

I know I will have to convert all the amounts to grams for us Thermie people – saves on so much more washing up. I just haven’t had time to do that yet. we were more interested in getting good cookies. If anyone would like to do it and post in the comments they’re more than welcome.

Regular method:

  1. Preheat the oven to 180 degrees C
  2. Mix dry ingredients, including the chocolate chips, together in bowl
  3. Mix wet ingredients together in another bowl
  4. Combine the two and mix thoroughly
  5. Roll spoonfuls of dough into balls and place on a tray lined with baking paper
  6. Bake for 12 minutes.
  7. Cool
  8. Store in an airtight container

I know that the instructions say `store in an airtight container’, but these chocolate chip cookies never made it to a container. There was, of course, the need for testing….for taste, texture, consistency….and anything else they could think of as an excuse to eat fresh baked cookies.

We had succeeded in producing paleo chocolate chip cookies that can be taken to the `nut free zone’ (aka school) in a kids lunchbox!!!


  1. Converts are:
    85g coconut flour
    40g arrowroot
    65g coconut sugar
    100g coconut oil
    80g choc chips

    1. Thanks so much for doing the conversions and leaving them here Holly. We will try to do them in future.


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