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AIP Lemon Rosemary Cookies

Ambra Torelli
Course Dessert
Cuisine Italian
Servings 20


  • 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


  • 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.