October 31, 2016

AIP Vanilla Cookies

Armed with my freshly made tapioca flour, I was ready and excited to create a new cookie recipe! These cookies are SO good. Yup. It’s true! I made two batches of cookies, one with paleo ingredients (using almond flour) and one using AIP ingredients (coconut and tapioca flour). To my astonishment, the coconut flour ones turned out better! Coconut flour is a staple but a hard one to use. It is quite finicky and likes to be paired with eggs in baking to ward off any dryness. However, since eggs aren’t AIP, I sometimes have to be creative in both binding and keeping things moist. These cookies are the PERFECT way to use coconut flour! I mean, cookies? Bring it!

The cookies do look extremely dry, but please believe me; they are NOT as dry as they look! They are cake-y and delicious but dry is not an adjective that I would use to describe them!

AIP Vanilla Cookies

  • ¼ cup of Coconut Oil (room temp)
  • ¼ cup of Raw Honey
  • 1 teaspoon of Vanilla
  • ½ cup of Coconut Flour
  • ¼ cup of Tapioca Flour
  • ¼ teaspoon of Baking Soda
  • Pinch of salt

  1. Preheat oven to 350*F.
  2. In a food processor, pulse the coconut oil, honey, and vanilla.
  3. Add the coconut flour, tapioca flour, baking soda, and salt and pulse a few more times. It should be a wet dough.
  4. Put the dough in the freezer for about 15 minutes to help the dough firm up a bit.
  5. Scoop about a tablespoon of dough into your hand and flatten on a cookie sheet.
  6. Bake for 10 minutes and let cool for a couple of minutes before digging in!


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