When I started following the autoimmune protocol, I didn't give much consideration to the holidays. Honestly, I didn't think I would make it past the first week of the diet, but here I am, making AIP sugar cookies and hot cocoa. I'm still following AIP (with some reintroductions), and I likely will comply with the protocol for a majority of my life. But that is a different story for a different day. Today… cookies and cocoa.
Christmas week may be upon us, but this recipe is a can't miss. If nothing else, try the cocoa!
AIP Sugar Cookies
Ingredients
- 3/4 cup Coconut Flour
- 3/4 cup Arrowroot Starch
- 1/2 cup Coconut Sugar
- 1/2 cup Organic Powdered Sugar make your own powdered sugar by blending 1/2 cup coconut sugar along with 1/4 cup arrowroot starch in a food processor for AIP
- 2 tsp Baking Powder
- 1/4 tsp Salt
- 1 Tbsp gelatin
- 3/4 cup Palm Shortening
- 2 tsp Vanilla
- 1/4 cup Unsweetened Applesauce
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and place in the fridge to chill.
- In a mixing bowl, combine the dry ingredients.
- Using a hand or stand mixer, slowly add in the wet ingredients.
- Mix until the dough forms a ball.
- Using two sheets of parchment paper, roll out the dough to 1/4" thick. Cut out the dough with various cookie cutters.
- Place each cookie cut out on the chilled, parchment lined cookie sheet. Bake for 10-12 minutes or until the cookies are just starting to brown.
- Carefully the parchment off the cookie sheet, and allow to cool before touching, otherwise the cookies will crumble. Chill cookie sheet between baking cookie batches.
Tried this recipe?Let us know how it was!
AIP Hot "Cocoa"
Ingredients
- 6 oz water
- 6 oz full fat coconut milk **
- 1 Tablespoon maple syrup **
- 2 teaspoons carob powder
- 1 teaspoon mct or coconut oil
- 1/2 teaspoon cinnamon
- 1/2 teaspoon vanilla
Instructions
- Bring water and coconut milk to a low boil and remove from heat.
- Measure syrup, carob, oil, cinnamon, and vanilla into a blender while waiting for liquid to boil.
- Pour liquid into blender and blend until well combined.
Notes
**substitute coconut milk for water and omit maple syrup for a lighter version
Tried this recipe?Let us know how it was!
Can I switch out the palm shortening with something else? I have everything but that! ??♀️
I don’t think it would work as well with anything else. If you tried anything, I would suggest maybe grass fed butter or coconut oil, but I’m thinking the texture will be different with either.
If you try it, please let me know how they turn out!
These cookies are amazing! I love the texture, soft and a bit crispy at the same time. They aren’t crumbly, they really hang together! They kept their shape well in the oven. Thank you for sharing the recipe, it’s very much appreciated!
I’m confused about the powdered sugar. You say to make your own “by blending 1/2 cup granulated sugar along with 1/4 cup arrowroot starch in a food processor for strict AIP.” Granulated sugar isn’t AIP. Did you mean coconut sugar? Or maple sugar? Although I’m guessing the cookies would have come out much darker if you had used one of those. Thanks! 🙂
Nice catch, I actually always use either coconut sugar, xylitol (derived from birch bark), or some combination of the two. I’ve never used maple sugar for this recipe, but I’m sure it would work.
They do turn out a golden creamy color, especially if you blend in a bit of xylitol with the coconut sugar.
These look so yummy! I will have to try this recipe out!
They are perfect comfort recipes for anyone following the autoimmune protocol. Even my standard american diet eating fam loved them! I hope you enjoy 🙂
They are perfect comfort recipes for anyone following the autoimmune protocol. Even my standard american diet eating fam loved them! I hope you enjoy 🙂
Ooooh! It looks delicious!
Josie
http://www.FineandFeathered.me
Thank you, Josie!
Thank you, Josie!