For the Cookies:

  • 100 gr TigerNut Flour
  • 70 gr Tapioca Flour
  • Zest of ½ Lemon
  • ¼ tsp finely chopped Rosemary
  • 40 gr melted Coconut Oil
  • 10 gr freshly squeezed Lemon Juice
  • 25 gr Coconut Milk
  • 20 frozen Blueberries

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.


Recipe from Little Bites Of Beauty

Leave a comment

Comments will be approved before showing up.