AIP Sugar Cookies
  • ¾ cup tigernut flour
  • ¾ cup arrowroot
  • 1 tbs gelatin
  • ½ tsp salt
  • ½ tsp baking soda
  • ⅓ cup maple syrup
  • ⅓ cup coconut oil
  • ⅓ cup coconut butter
  • 2 tsp vanilla extract
  • Parchment paper, baking sheet/stone
  1. Preheat the oven to 350 degrees Fahrenheit and place a piece of parchment paper
  2. Combine all dry ingredients in a large mixing bowl with a whisk to eliminate clumps from tigernut flour.
  3. Combine all wet ingredients in a large bowl using a hand mixer on low for less than a minute.
  4. Slowly add dry ingredients to wet ingredients and mix with a fork. Dough will be moldable and you can continue mixing with your hands until totally combined. Add raisins and fold in.
  5. Option #1: Form cookie dough into a large ball, and using a rolling pin, roll out between to sheets of parchment. Cut out cookies with a cookie cutter or a glass cup.
  6. Option #2: Roll cookie dough into small balls the size of your palm. Flatten on top of pre-lined baking sheet or stone.
  7. Option #3: Use a melon ball scoop or small ice cream scoop and scoop out dough onto pan. Flatten with hand.
  8. After you have filled the pan with raw cookies, place in oven for 7-10 minutes.
  9. After the time is up, transfer parchment paper (with cookies on top) from the pan to a cooling rack immediately.
  10. Let cool for 15 minutes to two hours before serving (Note: The cookies will CRUMBLE badly unless allowed to cool.)
Recipe by our grain-free life at