AIP SHORTBREAD COOKIES

What makes a shortbread a shortbread? Traditionally, a cookie is called a shortbread when it has a high fat to flour ratio. This delicious AIP recipe gets all of its fat content from creamy and delicious raw coconut butter. This recipe is an ode to all those who have done AIP for some time and found that you really need to keep an eye on total sugar consumed—even sugar from fruits and vegetables. If that’s you, don’t despair! You can still enjoy cookies with this simple and easy recipe, which gets all its sweetness from the natural sweetness of coconut and tiger nut—with no added sweetener needed!

AIP SHORTBREAD COOKIES RECIPE

Ingredients:

• 120g of tiger nut flour (about 1 cup)

• 60g of coconut butter

• 1/4 tsp salt

• 1/4 tsp baking soda

• 1/4 tsp cream of tartar

• 2 tbsp alcohol free vanilla

• Approximately 1/2 cup water

Directions:

• Preheat oven to 350 degrees Fahrenheit

• Combine dry ingredients (tiger nut, salt, baking soda, cream of tartar) in a medium mixing bowl

• In a heat safe bowl, melt the coconut butter

• Add vanilla to melted coconut butter and combine

• Add about 1/4 cup water to the coconut butter mixture and stir to thin it out

• Add coconut butter mixture to dry ingredients and combine

• Add remaining water a little bit at a time until a sticky dough forms

• Roll dough into 12 balls and place on a parchment lined baking sheet

• Press each cookie ball down gently with a fork

• Bake at 350 degrees Fahrenheit for approximately 15 minutes

• Allow to cool and enjoy!