There is only 4 days until Christmas! I cannot believe it – I was hoping that my winter break would last longer however it is already slipping away too quickly. I have been really struggling lately with all of the Christmas baking smells in the air, so I decided I needed to get to work and play around with a cookie recipe. For a year now, due to an in-depth allergy test and my progressing autoimmune disease, I now adhere to a strict Autoimmune Paleo AIP diet, as well as completely avoiding all gluten, dairy, grains, nuts, seeds, soy, legumes and eggs. This has evidently turned baking into a huge experiment(al disaster) most of the time. However, I am impressed with myself because after a day of baking, I finally have a recipe that works and tastes incredible.
For this recipe, I started by melting down the honey and coconut oil in metal/glass measuring cups on low heat on the stovetop. Once they were liquid, I poured them in with the salt and vanilla. Then I mixed in the baking soda and coconut flour. An important step is to let the batter sit for 10 minutes after it has all been mixed to allow the coconut flour to absorb all the wet ingredients. If you are also following a strict Autoimmune Paleo AIP diet, then you won’t want to consume too many of these a day as they do have honey in them, which should only be an occasional treat. Also this recipe includes pure vanilla extract, however the vanilla should be baked off enough that it shouldn’t bother you. If you choose to add chocolate to this recipe, ensure that it is pure cocoa (dairy & sugar-free)! So, let’s get baking!
Autoimmune Paleo AIP Cookies
- ¼ cup Coconut Oil
- ¼ cup Honey
- ½ teaspoon Pure Vanilla Extract
- ¼ teaspoon Salt
- ¼ teaspoon Baking Soda
- 6 tablespoons of Coconut Flour (I use Bob’s Red Mill Organic High Fiber Coconut Flour)
- ¼ cup of raisins OR pure cocoa nubs OR blueberries
- Preheat the oven to 325°F (note: my oven runs hot, so you may need to adjust this for yourself).
- Line your baking pan with parchment paper.
- Mix together the coconut oil, honey, vanilla extract and salt.
- Add the baking soda and coconut flour and mix well until combined.
- Stir in the ¼ cup of your choice (raisins, pure cocoa nubs OR blueberries).
- Let the dough sit for 10 minutes so the coconut flour can absorb the liquid ingredients.
- Take some dough into your hand and roll it into a ball then flatten in your palms.
- Place the flattened dough onto the cookie sheet and gently flatten a little more with your fingers – they should be about 1 inch across.
- Bake for 8 minutes, or until slightly brown. Let the cookies sit on the cookie sheet for 10 minutes after they are taken out of the oven, then transfer them onto a cooling rack to continue cooling.
These cookies are so satisfying and delicious – definitely hit the spot after going a year without cookies. I would recommend eating these with a glass of coconut milk or water as, with any coconut flour recipe, they are drier than most cookies. I wish you all a Merry Christmas or Happy Holidays and a Happy New Year!