AIP Lemon Rosemary Cookies

photo by littlebitesofbeauty

- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
20
ingredients
- 70 g tapioca starch
- 100 g tigernut flour (I used Organic Gemini)
- 1⁄4 teaspoon finely chopped rosemary
- 1⁄2 lemon
- 40 g melted coconut oil (I used Protein World)
- 10 g fresh lemon juice
- 25 g coconut milk
- 20 frozen blueberries
- 1⁄4 teaspoon finely chopped rosemary
directions
- Preheat the oven to 350°F.
- In a mixing bowl combine tigernut flour and tapioca and mix well.
- Add in the lemon zest and finely chopped rosemary and, when it’s well mixed, add all the remaining wet ingredients and knead well with your hands until you get a nice and compact ball of dough.
- Helping yourself with a rolling pin, roll down the dough on a wooden board (or, if you don’t have it, you can simply place a sheet of parchment paper on the table) until ¼ of an inch thick.
- Using a circular cookie cutter, cut out your AIP Lemon Rosemary Cookies and place a frozen blueberry in the middle of each one.
- Place your cookies on a baking pan lined with parchment paper and bake for 15 minutes.
- Sprinkle the remaining lemon zest and chopped rosemary on top and you are ready to enjoy your AIP cookies!
- Make sure to let them cool down completely before storing them in an air tight container so they maintain their friability.
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RECIPE SUBMITTED BY
littlebitesofbeauty
United States