Ingredients
Scale
- 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