It’s true that the Autoimmune Protocol (AIP) isn’t just an elimination diet, it’s a protocol that stresses the importance of eating healing, nutrient dense foods like homemade bone broth and organ meats.
But let’s be real. Those healing foods… they just don’t feel very “holiday”, am I right?
My personal stance on AIP could be compared to a 90/10 way of thinking. 90 percent of the time, I consume healing foods, partake in daily self care habits, and get extra sleep. 10 percent of the time, I indulge in AIP friendly treats while staying up past midnight to FaceTime my bestie. To me, it is the occasional AIP rule breaking that keeps me on track.
While these treats don’t necessarily break any of the AIP rules, but they surely can’t be considered a healing or nutrient dense food.
Finding recipes to replace your favorite holiday treats helps keep you from feeling isolated.
For anyone currently following an AIP diet, have I got a recipe for you. These grapefruit and blueberry cookies are a spin off of my AIP friendly sugar cookies, which happened to be my saving grace last Christmas while on phase one of the diet. The recipe was so good and so simple, that I modified it slightly to make 3 new cookie recipes, all of which are included in my free holiday ebook, The Paleo Cookie Exchange. (Grab your free copy here.) This means that by perfecting only one recipe, you can indulge in Fluffy Sugar Cookies, Creamy Thin Mints, Gingerbread Cookies, or these Grapefruit Sandwich Cookies with Blueberry Preserves. Don’t miss out!
- 3/4 cup coconut flour
- 3/4 cup arrowroot starch
- 1/2 cup coconut sugar
- 1/2 cup organic powdered sugar (homemade powdered sugar for AIP/Paleo)
- 2 teaspoons baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 tablespoon gelatin
- 3/4 cup palm shortening
- 1 teaspoons vanilla powder
- zest of 1/4 a grapefruit
- 3 Tablespoons unsweetened applesauce
- 2 Tablespoons grapefruit juice ( juice of about 1/4 a large grapefruit)
- organic blueberry preserves
- Preheat oven to 350° F. 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 lemon zinger cookie cutters (these come in a set of 2, one with a hole in the center, both have scalloped edges)
- 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 slide the parchment off the cookie sheet and allow to cool before touching, otherwise the cookies will crumble. Chill cookie sheet between baking cookie batches.
- Let completely cool before adding about a teaspoon of blueberry preserves to the center of the cookie, and top with a cookie with the center cut out. Sprinkle with powdered sugar to finish.