Chocolate cravings are the hardest to resist, especially during the elimination phase of the AIP. Since on this stage cacao (a seed) is not allowed, not even a healthy bite of 100% dark chocolate (my favorite) is a good option to stop fancying chocolate candies and bars. Try these cookies made with carob instead.
And that’s why I designed the recipe for these cacao free “chocolate” soufflé cookies, chocolaty shortbread shells filled with a smooth and luscious cream that replaces a typical chocolate filling with three healthy ingredients which you’ll discover below in the recipe card.
If you follow my Instagram Stories, you might remember that I created this recipe one night when I was craving a scrumptious chocolate treat, but I also wanted to create something that was compliant with the elimination phase of the Autoimmune Protocol (AIP), so that everybody could enjoy these cookies with me. My AIP Chocolate Bars could have been a good option too… but I wanted to bake something!
One of my biggest sources of inspiration for developing healthy recipes is to think about the confections I used to love as a kid and then roll up my sleeves to “healthyfy” them. This time the inspiration for these AIP cacao free “chocolate” soufflé cookies came from a traditional Italian breakfast pastry called Grisbí (Google them, they are so beautiful!!). But while these melt-in-your-mouth chocolate bombs, which people eat for a mouthwatering afternoon pick-me-up, aren’t very nutritious, my healthy version of the originals is, as always, free from gluten, dairy, grains, paleo and compliant to the AIP.
I hope you enjoy baking these cute little treats and that, whether you are on the AIP or not, they do help fix your chocolate craving with a healthy alternative.
Chocolate cravings on the AIP. Cacao Free Chocolate Soufflé Cookies
- Total Time: 30 minutes
- Yield: Makes 12 1x
- Diet: Gluten-Free
Description
Decadent, AIP-friendly cookies with a rich carob filling. Perfect for satisfying chocolate cravings without the guilt.
Ingredients
- 3 oz (85 g) Arrowroot Flour
- 2 oz (57 g) Cassava Flour
- 1 oz (28 g) Tigernut Flour
- 2 oz (57 g) Coconut Oil
- 2 oz (57 g) Coconut Milk
- 0 oz (14 g) Carob Powder
- 0 oz (14 g) Cacao Powder
- 1 tbsp Date Sugar
- 1 tsp Vanilla Extract
- 1 tbsp Rum
- 1 oz (28 g) Dried Prunes
- 1 tbsp Date Syrup
- 2 tbsp Coconut Milk
- 0 oz (14 g) 99% Chocolate
- 1 tsp Carob Powder
- 1 tsp Coconut Flour
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the arrowroot flour, cassava flour, and tigernut flour. In a separate bowl, combine the melted coconut oil, coconut milk, date sugar, vanilla extract, and rum. Stir the wet ingredients into the dry until a smooth dough forms.
- For the filling: finely chop the dried prunes and combine them in a small saucepan with date syrup, 2 tablespoons coconut milk, chocolate (or additional carob powder), and carob powder. Warm over low heat, stirring until smooth and thickened. Remove from heat.
- Roll tablespoon-sized portions of dough into balls and place on the prepared baking sheet. Press a shallow well into the center of each cookie with your thumb. Spoon about 1 teaspoon of the carob filling into each well.
- Bake for 12 to 14 minutes until the edges are set and lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack. Dust lightly with coconut flour before serving.
Notes
- Ensure all flours are properly measured using the spoon and level method for best results.
- For a richer flavor, let the dough chill in the refrigerator for at least 30 minutes before baking.
- Store baked cookies in an airtight container at room temperature for up to 3 days; freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10
- Sodium: 2
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Carbohydrates: 20
- Fiber: 3
- Protein: 2
- Cholesterol: 0
If you loved this recipe make sure to share with your friends through Facebook and pin it to your Pinterest board so that you can easily find it.
Have fun baking and don’t let a chocolate craving compromise the hard work you have done on the AIP! The alternatives to replace chocolate are many! Did you know that can you even make hot chocolate?! You got this one!!
Lots of love from Italy!
Ambra
Frequently Asked Questions
Can I substitute carob powder with cacao powder in these Chocolate Soufflé Cookies?
No, cacao powder is not allowed during the elimination phase of the AIP, so it’s important to stick with carob powder for this recipe.
What are the three healthy ingredients used for the filling in the soufflé cookies?
The filling is made from three specific ingredients that you’ll find listed in the recipe card, designed to replace traditional chocolate filling.
How do I ensure the soufflé cookies maintain their structure while baking?
Make sure to properly follow the mixing instructions and baking times, as these steps are crucial for achieving the right soufflé texture.
