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A little sweet treat to enjoy for the month of love. Serve these on a dessert board or by themselves just because you deserve it! These AIP shortbread cookies could also be glazed with carob glaze or iced with an AIP-friendly icing.
- 1¼ cup coconut flour
- ¼ cup cassava flour
- 1 cup coconut oil, melted and room temperature
- ½ cup maple syrup
- 1 tablespoon maple sugar
- 2 teaspoons vanilla (or more, depending on preference. I've done up to 4 teaspoons)
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- 1 teaspoon apple cider vinegar
- Preheat oven to 325 degrees F.
- Mix melted coconut oil, maple syrup and maple sugar and set aside.
- Mix all dry ingredients adding baking soda last followed by the apple cider vinegar.
- Mix wet and dry ingredients well to form your dough.
- Wrap dough in plastic wrap or parchment and place in fridge for 20 to 30 minutes.
- Take dough out to knead and roll out into a “sheet” about ½-inch thick.
- Take cookie cutter(s) of choice to cut out your cookies (I used cookie cutters about 4-inch square).
- Place on a baking sheet lined with parchment paper.
- Bake at 325 degrees F for 10 to 12 minutes.
- Carefully place on a cooling rack and allow to cool for 30 minutes. Enjoy!
3 comments
Hello!
¿Can you swipe the tapioca flour for tapioca starch?
Thank you!
Just pulled these out of the oven – pretty and tasty. But baker beware….make the cookies smaller than your think if you want them to not fall apart. As in, one quarter of a mason jar lid…bite sized. I also subbed coconut sugar for the maple sugar (just didn’t have any) so that does work, too
Stubbs, What does one quarter of a mason jar lid even mean? Just use inches or centimeters