Disclaimer: I tried the recipe for these AIP Lemon Rosemary Cookies 3 times before I decided to share it on my blog. I wanted to make sure they were as good as I thought, and ensure the dough had the best texture possible…
Try them out and tell me if I got it!
Well, these are their AIP compliant recreation, which of course is much healthier and has no butter at all. Also, since there is absolutely no sugar nor sweetener in there, I thought that adding lemon juice and chopped rosemary could be a great touch to enhance the flavor. 
The buttery feel comes from the impalpable tapioca starch, that perfectly matches with the coarser consistency of Organic Gemini tiger nut flour creating the perfect melt-in-your-mouth bite!
If you are not following the AIP diet but still want to enjoy some incredible, delicious and guilt free butterless“butter cookies” you can also replace the lemon juice for Limoncello… and the taste it’s even better!!
But let’s get to the actual recipe now, and I will explain all that to you in the procedure!!
So, now that you tried the recipe, what do you say? Don’t you agree on that these AIP Lemon Rosemary Cookies taste like actual butter cookies?
Let me know your feedback in a comment below and if you think of any way this recipe could be better, please don’t forget to share!!
- Yield: 20 1x
Ingredients
- For the Cookies:
- 100 gr Tigernut Flour (I used Organic Gemini)
- 70 gr Tapioca Starch
- Zest of ½ Lemon
- ¼ tsp finely chopped Rosemary
- 40 gr melted Coconut Oil (I used Protein World)
- 10 gr freshly squeezed Lemon Juice
- 25 gr Coconut Milk
- 20 frozen Blueberries
- For the Toppings:
- Zest of ½ Lemon
- ¼ tsp finely chopped Rosemary
Instructions
- 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.
- Category: Dessert
- Cuisine: Italian
