AIP Lemon Rosemary Cookies

AIP Lemon Rosemary Cookies

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…

Rosemary Cookies

Try them out and tell me if I got it!

You know those butter cookies that melt in your mouth and at each bite you feel so guilty because it seems like you’re eating a delicious waterfall of butter?

AIP Lemon Cookies

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.

aip Cookies & Pastries

The buttery feel comes from the impalpable tapioca starch, that perfectly matches with the coarser consistency of Organic Gemini tigernut flour creating the perfect melt-in-your-mouth bite!

Whole 30 Lemon Rosemary Cookies

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!!

AIP Lemon Rosemary Cookies

AIP Lemon Rosemary Cookies recipes

Preparation
time:

00:10

Cooking
time:

00:15

No. of
servings:

20

    For the Cookies:

For the Toppings:

  • Zest of ½ Lemon
  • ¼ tsp finely chopped Rosemary

NOTE: for the non AIP version, you can replace the lemon juice and coconut milk with 25 gr of Limoncello.

  1. Preheat the oven to 350 F.
  2. In a mixing bowl combine tigernut flour and tapioca and mix well.
  3. 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.
  4. 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.
  5. Using a circular cookie cutter, cut out your AIP Lemon Rosemary Cookies and place a frozen blueberry in the middle of each one.
  6. Place your cookies on a baking pan lined with parchment paper and bake for 15 minutes.
  7. Sprinkle the remaining lemon zest and chopped rosemary on top and you are ready to enjoy your AIP cookies!
  8. Make sure to let them cool down completely before storing them in an air tight container so they maintain their friability.

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!!

Love you and I will catch you next time!! Ambra

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24 Comments

  • Melany September 9, 2016 11:13 am

    Ambra, thanks for sharing this great recipe, I tried it out and you are right! It feels like there’s butter in there!! They are so good!?

    • ambra September 9, 2016 6:56 pm

      That’s awesome Melany! I am so excited about that!! Snap a photo next time you make them, I can’t wait to see your creation!!

  • Max September 9, 2016 11:14 am

    Seems like a great recipe!! Why isn’t Limoncello AIP?

    • ambra September 9, 2016 6:58 pm

      Hi Max! Limonecello is not AIP because the Auto Immune Diet does not allow sugar nor alcohol, even though while cooking (given that it evaporates) you can use it in very small quantities. It’s up to you, but if you want to be strict it’s better to go with lemon instead.

  • Vanesa September 9, 2016 11:19 am

    Love the lemon-rosemary combo! And tigernuts are one of my favorite grain free flours! I will try this recipe for sure!!

    • ambra September 9, 2016 6:56 pm

      I am telling you: the flavor is fantastic!!! Can’t wait for you to try it!!

  • Ashley Collins September 10, 2016 10:37 pm

    So delicious! I love the look of these lemony beauties!

    • ambra September 11, 2016 3:06 pm

      Ashley, thank you so much!
      I love matching lemon with rosemary, they create such an awesome nuance of flavor!!
      Can’t wait for you to try these. You’ll love them! <3

  • Niki September 19, 2016 10:42 pm

    I live in New Zealand, we don’t have tigernut flour, what can this be replaced with please?

    • ambra September 20, 2016 12:38 am

      Hi Niki,
      Sometimes tigernut is also labeled as “chufa” so you can look for that too…
      As for the replacements, if you are not on the AIP nor allergic to nuts, you can use almond meal and the cookies will come out great.
      If you need to keep this AIP, you can try to replace it with coconut flour instead but the proportions might vary as these 2 flours perform a bit differently. I need to try that too…
      Let me know what you decide to go for!! ?

  • Vanessa Tassone September 21, 2016 6:55 am

    I just made this recipe and found it quite difficult! In Australia we are not use to recipes that state liquid ingredients in grams. I had to google all the liquid quantities to convert them and so not sure I got it right because the mixture is extremely crumbly!

    • ambra September 21, 2016 9:08 pm

      Ciao Vanessa,
      thanks so much for taking the time to write. Your feedback is really important to me as it allows me to improve my recipes.
      The reason why I always put the liquid measurements in grams is because I use the same scale for everything: I put my mixing bowl on top and I start adding in ingredients as I find this quicker and more convenient. Could you try to measure the liquid ingredients like this too? Also, here in Italy we don’t use cups and I am struggling finding them 🙁
      [CONTINUES BELOW]

      • ambra September 21, 2016 9:14 pm

        As per the consistency, I will retest the recipe again (thanks again for telling me). I purposely kept it low in oil and fat and that’s what might have given you the issue. To work with it, I put the dough on a piece of parchment paper and, as I start pressing it down with a rolling pin, it really stays together and it’s ready to be cut into cookies. Try to add a bit more coconut oil to your dough and things should get easier.
        Again, sorry for the inconvenience and I hope you found my answer helpful!!

        Ambra

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  • teresa November 10, 2016 6:18 pm

    as far as i know tapioca flour is not allowed on aip – could you give me some ideas what can i use to replace it???

    • ambra November 10, 2016 7:48 pm

      Ciao Teresa,
      tapioca and cassava are allowed on the AIP (http://autoimmune-paleo.com/stocking-the-aip-pantry/) even though they might give some gluten cross reactivity issues to some people. If you are one of them, I would recommend replacing tapioca with arrowroot.
      Let me know how it goes and I hope this helped!!
      Ambra

      • teresa December 26, 2016 2:41 am

        I made those with arrowroot and it worked perfectly! I use this recipe without rosemary for chritmas tarte crust and it appeared to be just perfect! 🙂

        • ambra December 26, 2016 9:20 am

          Nice!! I am so glad to hear that Teresa!! Thanks so much for letting me know!!
          Ambra

  • teresa November 10, 2016 7:56 pm

    thanks for such hurry answer! i will let you know for sure :)))

  • Mahsa November 12, 2016 11:03 am

    Hi from NewZealand! I can’t seem to find tigernut in NZ…can I replace with cassava flour? Thank you

  • Laura June 6, 2017 8:30 pm

    Any chance you could convert the recipe to
    Cups for us? I am trying to
    Figure it out via google but I am
    Getting a lot of different answers that don’t match up. I’m dying to make these for my kids. I have all the ingredients ready to go! I struggle so badly finding things they will eat on aip. Thanks for any help!

    • ambra June 7, 2017 7:05 am

      Laura, I am so glad you want to try my cookies. They are amazing and I am sure you are going to love them!
      On this page you can read more about WHY I like to measure in grams: http://littlebitesofbeauty.com/why-i-prefer-to-measure-in-grams/ and you can find a link to buy the baking scale I use. It’s affordable ($9.99), tested and it works well!
      Alternatively, I put the link to conversion site that works pretty well.

      Let me know how it goes and if there’s anything I can do to help!

      Ambra

  • Laura June 6, 2017 8:39 pm

    Hi! I’m dying to try this recipe but could you possibly help and transfer to cups? I’m googling it and getting multiple answers:( it’s so hard to
    Find aip recipes my kids will eat so I’m desperate!! Thank you!!

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