The Best Candida and Fungus Friendly Chocolate Chip Cookies - Fungus Protocol-Approved

These chocolate chip cookies are a spin-off from my original chocolate chip cookie recipe. My original recipe has been a favorite amongst our patients, friends and family. So, while so many patients detox from mold issues, I knew I had to create this same recipe, fungus friendly. Lo and behold, it is here! They taste the same as my original chocolate chip cookie, just without the sugar. Is this a win win? I think so!

Disclaimer: My original recipe is made with raw honey. To replace the honey in this recipe, I used powdered allulose and allulose syrup. As with ALL sugar replacements, we do not recommend making them a regular part of your diet and/or eating them in excessive amounts. Too much allulose, or too much of most sugar replacements on the market, can cause gas and bloating. In conclusion: these cookies are absolutely delicious and perfectly fine when you’re craving that sweet cookie! Just have self-control and don’t overdo it. ☺️

Disclaimer #2: The flour I use in this recipe is cassava flour. I find that cassava flour makes the BEST cookies. In case you are not aware, cassava flour cannot be eaten raw because of the presence of cyanogenic glycosides, which can release toxic cyanide in the body. They’re perfectly fine when baked, just don’t eat the dough.

That said, if you’re new here, hello and welcome! My name is Taylor and I love nothing more than a day spent in my kitchen. Serving my family and friends with the foods they love most is my love language! I hope you’re ready for a tasty treat! To catch you up to speed, these cookies are a VERY common request from our family and friends. They are the cookies I bring to all family events because if I don’t, well shame on me haha. I hope this will be that recipe for you as well. 🤍

Okay. Enough about me! Let’s make some cookies!

A few things about these cookies before we get started:

1. In my personal opinion, these are best refrigerated. I know, I know, it goes against your typical “warm chocolate chip cookie”. But trust me when I tell you…their amazing texture and taste will leave you MORE than pleasantly surprised. Sorry Nestle Tollhouse, you take the backseat here. If you DO want to eat them warm, eat them with a fork because they will fall apart. The taste is heavenly; they just don’t hold together well when warm. The refrigerator helps give them structure and hold them together.

2. I skip a lot of steps that most professional bakers would probably face palm me for. I don’t have time for extra steps, so all of my recipes are quick and easy as possible. Trust the process. These cookies are divine.

3. Make a double batch. Just…make the double batch. They go down easy, and fast.

Now, let’s jump in and make the worlds best chocolate chip cookies together, shall we??

YIELD: About 9

WHAT YOU WILL NEED:

• Oven

• Parchment paper

  
  

INGREDIENTS:

• 1/2 cup ghee

• 1/3 cup 100% allulose syrup (I use this brand)

• 1/4 cup 100% allulose powder (I use this brand)

• 1.5 tsp vanilla extract

• 1 egg

• 1 cup cassava flour (I use this brand)

• 1/2 tsp baking soda

• 1/2 tsp baking powder (I use my non-toxic recipe)

• 1/4 tsp fine grain sea salt (I use this brand)

• 1 cup dark chocolate chips (I use this brand)

  
  

STEPS:

1. Preheat oven to 350 degrees

2. While preheating, add all of the ingredients above and mix well.

3. Put the entire bowl of dough into the refrigerator and let sit for a minimum of 30 minutes. The longer you let the dough chill, the better. This step contributes to the texture and taste of the cookie, as well as helps with forming the cookies. Do not skip this step.

4. While the dough is chilling, put parchment paper on a large baking sheet.

5. After a minimum of 15 minutes, take the dough out of the refrigerator and roll each cookie into balls about the size of a golf ball (or use a medium cookie scoop). Keep cookies at least 2” apart (they spread a lot when they bake! If you don’t keep the far enough apart, you’ll end up with a cookie sheet haha).

6. Bake in the preheated oven for 10 minutes or until golden brown. Repeat for the remainder of the dough.

7. Allow to cool to room temperature and then place in the refrigerator. Don’t try to move them right away. Cassava flour, in its very nature, is very fragile when warm. Remember, the cookies will fall apart very easily when warm. Trust the process and let them cool before eating. Refrigerate for a few hours before eating for the best taste and texture! Or, eat them warm with a fork.

8. Enjoy within a week (if they aren’t all eaten in the same day!)

I would love to hear from you and get your thoughts on this recipe! Comment below if you enjoyed this recipe and different sandwich recipes you make!

If you’d like more content, follow me on Instagram at @taylormelchizedek or connect with me on Facebook!

God Bless!

Taylor