Lemon Blueberry AIP Paleo Cookies
Try this Lemon Blueberry AIP Paleo Cookies recipe, or contribute your own.
Try this Lemon Blueberry AIP Paleo Cookies recipe, or contribute your own.
- pinch of sea salt
- 1/4 teaspoon baking soda
- 1/3 cup avocado oil (or any liquid oil)
- 1 tablespoon gelatin (i use this brand)
- 1/4 cup maple syrup (or see notes)
- 1/3 cup coconut flour (this brand or this brand)
- 1 teaspoon vanilla powder (or extract)
- zest from 1 lemon (i used meyer lemon)
- 1/4 cup dried blueberries (or chopped dried cherries or c
- for aip: sweeten with maple syrup or honey (omit
- Carbohydrate 0.00425625 g
- Cholesterol 15.2515625 mg
- Fat 5.753740625 g
- Fiber 0 g
- Protein 0.060296875 g
- Saturated Fat 3.6439175 g
- Serving Size 1 1 cookie (7g)
- Sodium 40.86 mg
- Sugar 0.00425625 g
- Trans Fat 0.402783125 g
- Calories 51 calories
Step-by-step
- Add oil to a mixing bowl.
- Sprinkle gelatin over oil, then stir in well.
- Next stir in maple syrup.
- Combine well with a mixing spoon or spatula.
- Add in coconut flour, vanilla, baking soda, sea salt, and lemon zest.
- If dough is too soft you can firm it up by putting it into the fridge for 15 minutes (this will also give the coconut flour time to better absorb the oil).
- Line a baking sheet with parchment paper.
- Mix in dried blueberries, and form into balls, then smoosh down into round, flat cookie shapes.
- Bake for 8 to 12 minutes at 350*F until lightly golden on the bottom.
- LET COOKIES FULLY COOL BEFORE HANDLING. They will hold together once fully cool.
- I store the cookies in the fridge in an air tight container.
My Delicious Lemon Blueberry AIP Paleo Cookies
As a busy working mom, finding time to bake is a luxury. But when I do, I crave something wholesome, something that aligns with my healthy lifestyle and won't leave my kids with a sugar crash. These lemon blueberry AIP paleo cookies are the perfect answer. They're quick to whip up, incredibly flavorful, and surprisingly easy, even on a hectic weeknight. The vibrant zing of lemon perfectly complements the juicy sweetness of blueberries, creating a delightful balance that satisfies my sweet tooth without the guilt. Plus, they’re AIP-compliant, so I don’t have to worry about any inflammatory ingredients causing any issues.
What I love most about these cookies is their versatility. They're easily adaptable to whatever I have on hand. Sometimes I swap out the blueberries for chopped dried cherries, adding a rich, almost wine-like complexity. The recipe also provides guidance on substituting sweeteners, which is especially helpful when I want to experiment with different flavor profiles. Whether I'm packing them for a busy day at the office or serving them as a healthy treat for my family, these cookies always seem to disappear quickly. The process is straightforward – perfect for even the most amateur baker. It’s less about intricate techniques and more about simple, wholesome ingredients coming together in a beautiful, delicious way.
The preparation time is minimal, and the baking process is equally straightforward. The hardest part is really waiting for them to cool – the aroma while they're baking is intoxicating! And the end result? A batch of delightful, subtly sweet, and tangy cookies that are perfect for any occasion, from a simple afternoon snack to a more elaborate gathering. Knowing exactly what goes into these cookies, using high-quality ingredients, gives me peace of mind. I can enjoy them guilt-free, knowing I'm providing my family with a treat that's both delicious and nourishing.
Tips and Tricks:
- Gelatin: Make sure to use a good quality gelatin. I've found that the brand I mention in the ingredient list is reliable. It helps bind the cookies and give them a nice texture.
- Coconut Flour: Coconut flour can absorb liquid differently depending on the brand, so it might take a little trial and error to get the dough consistency just right. Don't worry, a slightly firmer dough just means you'll end up with slightly thicker, chewier cookies.
- Sweetener: Adjust the amount of maple syrup to your preference. If you want sweeter cookies, add a touch more. I find that the balance of the lemon and the blueberries makes it unnecessary to add more.
- Cooling: This is crucial! Let the cookies cool completely before handling. They’ll become firm and hold their shape once they've cooled down, but handling them too early could cause them to crumble.
- Storage: Storing them in an airtight container in the refrigerator helps preserve their freshness. They’ll stay delightful for a few days.
These cookies aren't just a sweet treat; they're a testament to how simple, healthy baking can be. A perfect combination of flavor and functionality for the busy woman, the health-conscious individual, or anyone who appreciates a delicious, easy-to-make dessert.
