AIP Paleo • Vegan • Grain free • Gluten free • Dairy free • Egg free • Nut free
My favourite AIP cookies! This is such a simple combination and creates so much flavour. If you could call cookies refreshing, then this what these are for me! They have a little crunch with chewy pineapple chunks. Made with just a touch of maple syrup and pineapple juice, they are the perfect amount of sweetness.
These cookies have a light crunchy texture so it's best not to over cook them. They freeze well, and are delicious eaten cold too!
AIP Pineapple & coconut cookies
Fan bake time : 10 - 12 minutes
Servings : 6 biscuits
Ingredients
• 1/4 cup cassava flour
• 1/2 cup tigernut flour
• 2 tbsp coconut flour
• 3 tbsp fresh pineapple juice (or orange)
• 4 tbsp maple syrup
• 1/2 cup coconut oil, melted
• 1/2 tsp baking soda
• 1 tbsp boiling water
• 3 tbsp coconut thread
• 1/3 cup coconut chips
• 1/2 cup dried pineapple, small chunks
Instructions
Preheat the oven to 180c fanbake, and line a baking tray
In a large bowl, mix together flours (sift tigernut flour) and coconut thread.
Gently melt coconut oil, stir through maple syrup and pineapple juice, and add to the flour mixture mixing well to combine.
Dissolve baking soda in boiling water, then stir through the biscuit mixture.
Gently mix through the coconut chips and dried pineapple chunks.
Roll balls of mixture and press flat into cookies on a baking sheet.
Bake in the middle of the oven for 10 - 12 minutes or until just golden.
Leave to fully cool before eating otherwise they will crumble.
Storage
Keep in an airtight container for 2-3 days or freeze.
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