These Paleo AIP Christmas Cookies are a delightful treat for the holiday season. Made with tigernut and coconut flour, they are grain-free and autoimmune protocol friendly. Packed with festive flavors like cranberries, apricots, and orange zest, they're perfect for sharing with loved ones.
Ingredients: 2 cups tigernut flour. 1/2 cup coconut flour. 1/2 cup maple syrup. 1/3 cup melted coconut oil. 1/4 cup coconut milk. 1 teaspoon vanilla extract alcohol-free. 1/2 teaspoon baking soda. 1/4 teaspoon sea salt. 1/4 cup dried cranberries unsweetened. 1/4 cup chopped dried apricots. 1/4 cup chopped dark chocolate optional, AIP-compliant. 1 tablespoon finely grated orange zest.
Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and place parchment paper on a baking sheet. Combine the coconut flour, sea salt, baking soda, and tigernut flour in a big bowl. Mix the coconut milk, vanilla extract, melted coconut oil, and maple syrup in a separate bowl. Mix the wet and dry ingredients together until a dough forms. Orange zest, chopped apricots, dark chocolate if using, and dried cranberries should all be folded in. Drop dough onto the baking sheet that has been prepared using a cookie scoop or spoon, then gently flatten it with your hands. Bake until golden brown around the edges, 10 to 12 minutes. After five minutes of cooling on the baking sheet, move the baked goods to a wire rack to finish cooling.
Prep Time: 20 minutes
Cook Time: 12 minutes
benny oschmann
