Whip up a batch of these AIP digestive biscuits and then pour yourself a cup of tea and enjoy. They are delicious, even if you are not on an AIP diet.
Not often do I wish to remake a recipe of mine. I always prefer to opt for something new and enjoy the creative process of baking. These AIP Digestive Cookies are a unique exception. I crave them all the time.
When I made them for the first time, I was hoping to accomplish an AIP treat that could taste close to the original store bought Digestive. I couldn’t hope my recipe would have come out this well! They are literally addictive! 
These AIP Digestive cookies have absolutely no grains, dairy nor eggs and their sweetness comes from the delicious tigernut flour, the spices and the dehydrated pomegranate powder.
And the cool thing is these cookies are actually good for who’s on the AIP diet as they are filled with ingredients that are powerful anti- inflammatories, like ginger and turmeric, or great tummy healers like gelatin.
Not only is gelatin the perfect egg replacer for AIP baking (which does not allow eggs, flax nor chia seeds), it is also one of the main foods recommended to heal leaky gut.
So there you go: you can intake some of the foods that are on the “must eat” list of your AIP guidelines while indulging with some delicious cookies!
And just to be clear, whether you are following the Auto Immune Protocol or not, these cookies are the perfect replacement for the original “not-so-healthy” store bought Digestive cookies and I bet you’ll love them.
How to Make Homemade AIP Digestive Cookies
Prepare the Dough
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Combine Dry Ingredients:
- In a large mixing bowl, combine the cassava flour, tigernut flour, sweet potato starch, gelatin, pomegranate powder (if using), ginger powder, cinnamon, and ground turmeric.
- Mix well to ensure all dry ingredients are evenly distributed.
- Add Wet Ingredients:
- Add the melted coconut oil, coconut milk, and coconut water to the dry ingredients.
- Combine with your hands until you form a compact ball of dough.
Shape the Cookies
- Roll the Dough:
- Place the dough on a flat surface between two sheets of parchment paper.
- Roll out the dough with a rolling pin until it is about 1/4 inch thick.
- Cut the Cookies:
- Use a round cookie cutter to create circles from the dough.
- Optional: Decorate the cookies with a stencil to create little flowers, or use a toothpick to make designs by hand, or leave them plain.
Bake the Cookies
- Prepare for Baking:
- Place the cookies on a parchment-lined baking sheet.
- Bake:
- Bake the cookies in the preheated oven for 30 minutes, or until they are golden brown.
- Cool and Serve:
- Remove the cookies from the oven and let them cool completely on a wire rack before serving.
Recipe Notes
- Texture Tip: To recreate the grainy texture of traditional digestive biscuits, use coarsely ground cassava flour, such as Yoki Cassava Flour.
- Storage: Store the cookies in an airtight container at room temperature for up to a week.
- Customization: Feel free to adjust the spices according to your preference. Adding a bit more cinnamon or ginger can enhance the flavor.
Homemade AIP Digestive Cookies
- Total Time: 45 minutes
- Yield: 20 cookies 1x
Description
Whip up a batch of these AIP digestive biscuits and then pour yourself a cup of tea and enjoy. They are delicious, even if you are not on an AIP diet.
Ingredients
- 1 1/4 cups cassava flour (150 g)
- 1 cup tigernut flour (100 g)
- 1/3 cup sweet potato starch (40 g)
- 2 tbsp gelatin (12 g)
- 1 tbsp pomegranate powder (optional)
- 1/2 tsp ginger powder
- 1/2 tsp cinnamon
- 1/2 tsp ground turmeric
- 1/4 cup melted coconut oil (50 g)
- 3 tbsp coconut milk (40 g)
- 3 tbsp coconut water (50 g)
Instructions
Prepare the Dough
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Combine Dry Ingredients:
- In a large mixing bowl, combine the cassava flour, tigernut flour, sweet potato starch, gelatin, pomegranate powder (if using), ginger powder, cinnamon, and ground turmeric.
- Mix well to ensure all dry ingredients are evenly distributed.
- Add Wet Ingredients:
- Add the melted coconut oil, coconut milk, and coconut water to the dry ingredients.
- Combine with your hands until you form a compact ball of dough.
Shape the Cookies
- Roll the Dough:
- Place the dough on a flat surface between two sheets of parchment paper.
- Roll out the dough with a rolling pin until it is about 1/4 inch thick.
- Cut the Cookies:
- Use a round cookie cutter to create circles from the dough.
- Optional: Decorate the cookies with a stencil to create little flowers, or use a toothpick to make designs by hand, or leave them plain.
Bake the Cookies
- Prepare for Baking:
- Place the cookies on a parchment-lined baking sheet.
- Bake:
- Bake the cookies in the preheated oven for 30 minutes, or until they are golden brown.
- Cool and Serve:
- Remove the cookies from the oven and let them cool completely on a wire rack before serving.
Notes
- Texture Tip: To recreate the grainy texture of traditional digestive biscuits, use coarsely ground cassava flour, such as Yoki Cassava Flour.
- Storage: Store the cookies in an airtight container at room temperature for up to a week.
- Customization: Feel free to adjust the spices according to your preference. Adding a bit more cinnamon or ginger can enhance the flavor.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Baking
- Method: Baking
- Cuisine: Scottish
Hi , I tried this recipe too, but it was a bit of a fail. I was suspicious that the amount of fat and water wasnt enough for 290g total flour. And I was right…I followed the recipe as expected but the dough was *really* dry and crumbly… I tried adding more coconut milk and coconut oil until I got a dough, and baked it but it didnt come out anywhere near expected. Are the instructions wrong? Can you please advise what to do next time?
This recipe did not work for me either. The dough was too crumbly, even after adding more coconut milk/water. I used about half of it as a pie crust: pressed it into a pie plate, baked for about 15 min, and filled with and AIP pudding.