Easy AIP cookies made with just a few simple Autoimmune Protocol (or AIP) diet approved ingredients! My husband says these are his favorite cookies these days!
Why these AIP cookies work
Aside from being an allergy-free food, these cookies are so amazing and delicious! They are made with natural sugars, few ingredients, and come together in as little as 25 minutes! They have a chewy center and lightly crisp exterior layered that is made with coconut sugar and cinnamon. The combination creates a mouthwatering experience in every bite!
Ingredients for AIP cookies
The flour we use is AIP, non GMO, paleo, grain-free, soy free, nightshade free, gluten-free, additive free, seed and legume free, and dairy-free.
How to make this cookie recipe
First mix the ingredients together in a bowl until it forms a dough ball.
Next using a cookie scoop, scoop out individual balls and place each dough ball on a baking sheet lined with parchment paper.
In a small bowl make the cinnamon sugar coating.
Using your hands, roll each scooped dough into a round ball and place in the cinnamon sugar one at a time. Roll around to coat.
Repeat for each ball, keeping them about 2-inches apart. If needed, bake them on two trays as these cookies do spread during baking.
Bake and let the snickerdoodle cookies cool almost completely before eating so they have time to settle and harden slightly.
AIP flour blend
To make it easier, we make our Snickerdoodle AIP Cookies using Beth’s Blends, Grain Free Flour Blend that is created from my very special foodie friend, Beth of Bon Aippetit! Many gluten-free flours are in AIP cookies, cakes, muffins, and other baked goods with the right combination. Beth’s Blends make it easier because the combination is already provided in a premixed flour.
Check out Beth Blend’s AIP products, and please use our exclusive discount code Delightful and receive 10% off!
These AIP cookies are snickerdoodles, but can also have so many variations by skipping the cinnamon sugar coating. Follow the instructions for mixing the cookie batter and blend in ½ cup vegan chocolate chip morsels, or a favorite dried fruit such as blueberries, cranberries or dates and turn these cookies in to chocolate chip cookies, cranberry cookies, blueberry cookies, or date cookies!
Storing the cookies
Store these snickerdoodle cookies on the counter in an airtight container for up to 5 days. I found that when they were stored longer than that or in the refrigerator it altered the taste.
BTW What is AIP
AIP is an autoimmune protocol, implementing a diet to reduce inflammation, and pain caused by autoimmune diseases. Such diseases include lupus, inflammatory bowel disease (IBD), celiac disease (hello gluten-free everything!), and arthritis. These symptoms can be high uncomfortable and debilitating, but with the right diet the symptoms can be greatly reduced.
The good news is you can eat cookies again if starting or on an AIP diet! Afterall, a cookie here and there just makes life so much more beautiful😊.
If you make these AIP cookies from Delightful Mom Food I would love to see your creations and share it! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER to be featured and for more recipe inspiration! And don’t forget to rate the recipe in the recipe area and leave a comment below!
AIP Snickerdoodle Cookies
- Preheat the oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper.
- In a medium size bowl mix together the flour and baking soda. Add in the maple syrup, coconut sugar, coconut oil, and vanilla extract and mix to form a dough ball.
- Using a cookie scoop, scoop out individual balls and place each dough ball on a baking sheet lined with parchment paper.
- In a small bowl mix together the coating ingredients: 1 tablespoon each of cinnamon and coconut sugar.
- Using your hands, roll each scooped dough into a round ball and place in the cinnamon sugar one at a time. Roll around to coat. Repeat for the remaining dough and set it on the prepared baking sheet 2 inches apart. The cookies will spread as the bake.
- Bake for 10 minutes until set and lightly golden. Remove from the oven and let the cookies cool almost completely before transfering to a cooling rack to finish cooling.