I’m sharing my favorite Autoimmune Paleo (AIP) cookie recipe with you today!
I’ve had my challenges with going off my diet for special gatherings around the holidays and then dealing with the sugar cravings that come back and inflammation as a result. It can be so frustrating when that happens since it takes time and a lot of effort to feel better through eating a non-inflammatory diet.
You may have shared the same struggles I have dealt with in the past.
The good news is you can participate in holiday gatherings with a treat that is healthier than the other dessert options and still remain Autoimmune Paleo compliant this holiday season!
(If you are just starting out on an AIP diet, your doctor may not allow you to have maple syrup at this healing stage. It’s better to find out for sure if you are actively being treated for inflammation or an autoimmune disease. When I was being treated by my functional medicine doctor, I wasn’t allowed to have any natural sugar or stevia. I even had to limit my fruit intake during that time. Because these cookies are so good, it’s still important to remember moderation since maple syrup should be consumed in limited quantity.)
My favorite part of this recipe is that it is quick and easy to make the cookie dough. Another perk is creating wonderful memories with my kids while making the cookie cut-outs. My kids love to make cut-out cookies and it was my daughter that convinced me to make this recipe just so she could do the cut-outs!
Just a tip, these cookies freeze well. Feel free to make them when you have some family time before things get too hectic and make it a family activity. Then, freeze them until you need them for that special celebration or holiday gathering.
And one more tip! These AIP cut-out cookies are a great dessert of choice when you’re attending a party or cookie exchange and think there may be people there with food allergies or sensitivities. This recipe is free of the top eight most common food allergens.
This is my favorite AIP cookie recipe and it’s an adaptation of Our Grain-Free Life’s AIP Paleo “Oatmeal” Raisin Cookies. I changed the recipe up quite a bit, but I just wanted to give credit to Anne Turner for the foundation she gave me to make my favorite AIP cookie recipe!
If you’ve been on an AIP diet for some time, chances are you may have most or all of these ingredients in your pantry.
If some of the ingredients below are new to you, I’ve included a couple of ways for you to get them.
All but one of the ingredients I use for these cookies can be found here. The tigernut flour is cheaper there than on Amazon, but if you prefer to shop from Amazon I’ve included links below to the ingredients for your convenience.
There is a special ingredient I use called Coconut Cream Concentrate which is the same thing as coconut butter, but it’s smoother and tastes better. Coconut Cream Concentrate helps the cookies with their flavor and texture. Otherwise, I included an Amazon link below to a brand of coconut butter I used to use before I found Healthy Traditions Coconut Cream Concentrate.
Here are Amazon links for the ingredients of Autoimmune Paleo Christmas Cut-Out Cookies for your shopping convenience.
Coconut oil, buttery flavor (This is a key ingredient for the butter flavor.)
I hope you enjoy this recipe for AIP Christmas Cut-Out Cookies as much as my family has.
And don’t forget to make this a family activity. The kids in your life will be thrilled to make the cut-outs! This is an opportunity for a special holiday memory while still choosing to live a life of natural health and wellness!
- 1½ cup tigernut flour
- 1½ cup arrowroot starch
- 2 tablespoons gelatin
- ½ teaspoon sea salt
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- ⅔ cup maple syrup
- ⅔ cup coconut oil, Nutiva brand buttery flavor
- ⅔ cup Healthy Traditions Coconut Cream Concentrate or coconut butter
- Pre-heat the oven to 350 degrees Fahrenheit.
- Add the dry ingredients to a mixing bowl.
- Add the wet ingredients (coconut oil, coconut butter, maple syrup) into a small pan over medium heat.
- Stir until just melted and remove from heat, then immediately pour liquid mixture over the dry ingredients.
- Mix thoroughly until all the ingredients are combined into a ball of cookie dough. I use a mixer on low for a minute or two.
- Roll out cookie dough over a silicone mat for best results. Parchment paper is another option.
- Cut out cookies into the desired shape with cookie cutters.
- Place cut-out cookies on a cookie sheet with a silicone mat or on parchment paper.
- This recipe will need two cookie sheets and they can go in the oven at the same time.
- Bake for 10 minutes or until golden brown.
- After taking the cookies out of the oven, leave them on the cookie sheets for at least 30 minutes to cool completely.