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Mock Chocolate Chip Cookies

5 star Avg. rating 5 from 2 votes.

Recipe Information

Recipe Created By: Connie Bernard


1/3 cup arrowroot powder
1/3 cup chickpea flour
1/2 cup coconut oil
1/2 cup brown sugar
1 tsp vanilla
1 egg
1/3 cup potato flour
1/8 tsp baking soda
1/2 cup sugar
shredded coconut, chopped treenuts (optional)
pineapple, raisins (optional)
carob chips (optional)
halved gummy bears, gum drops, or jelly beans (optional)


Beat coconut oil. Add 1/3 of the flour, sugar, brown sugar, egg, and vanilla. Beat. Then add the rest of the flour and beat.

If using add-ins, stir in 1 cup of optional ingredients, either 1 cup of 1 ingredient, or one cup total of multiple ingredients.

Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet. Cook at 375 °F for about 8 minutes. Watch closely to make sure they don't burn.

This makes about 2 dozen without any add-ins, and 3 with.



This recipe may not be able to be made free of all allergens depending on the selection of add-ins chosen. Be sure to select ones safe for your needs.
Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.