Vanilla Cookies (AIP, Paleo)

Vanilla Cookies (AIP, Paleo)

“Hey, you made sugar cookies!”

This was my fellah’s response after munching on one of these totally scrumpsh Vanilla Cookies. These delicious bites are certainly reminiscent in flavour of sugar cookies, but they aren’t crunchy like a typical sugar cookie. Instead they are wonderfully soft and a wee bit chewy – nomNOMnomalicious.Vanilla Cookies Alt A

I really dig the addition of sweet potato to the cookie dough – it speaks to that “sugar cookie” taste without, of course, actually adding any refined sugar at all. And yaaaay for that! Vanilla Cookies Alt B

The dough for these Vanilla Cookies is splendid in that it’s super easy to work with so that you can roll and then cut out all the fun seasonal shapes you like. We thought the mittens were just darling.Vanilla Cookies Alt C

Have fun and happy nomming!

Vanilla Cookies (AIP, Paleo)
 
Prep time
Cook time
Total time
 
Serves: 10-12 cookies
Ingredients
  • ¼ c. coconut flour
  • 2 tbsp. arrowroot flour
  • pinch of sea salt
  • 3 tbsp. palm shortening, melted
  • 2 tbsp. honey
  • ¼ c. white sweet potato, peeled, cooked, mashed and cooled (I use the Hannah or Jersey variety.)
  • 1 tsp. vanilla
Instructions
  1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. Mix the coconut flour, arrowroot flour and sea salt together in a bowl. Make a well in the center and add the melted palm shortening and honey. Combine with an electric mixer.
  3. Add the sweet potato and vanilla. Beat until dough is formed -- roughly 30-45 seconds.
  4. Divide dough in half for ease of rolling.
  5. Roll first half between two sheets of parchment to ¼ inch. Use a cookie cutter to cut into shapes. Cut one or two at a time. Transfer to prepared baking sheet using a thin spatula.
  6. Reshape dough into a ball; roll, cut and continue in this manner until all cookie dough is used.
  7. Bake for 10-12 minutes until golden around edges. Remove from the oven and allow to cool for 10 minutes.
  8. Remove the cookies to a wire rack and allow them to cool completely.
 

 

 

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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 9 comments for this article
  1. abbey at 4:48 am

    WOW I’ve been obsessing over this recipe since seeing on instagram. Have them in the oven & the dough tastes insane. I’m thinking a gingerbread version could be made with the addition of spices & swapping the honey for molasses

    • Martine Partridge Author at 11:15 pm

      Hi, Abbey. So glad you’re enjoying this recipe! I love your idea about a gingerbread version. And I totally agree about the dough — I had to stop myself from scooping out spoonfuls to eat. 😉

  2. Oriana at 9:40 pm

    Hi,

    These sound amazing. Any ideas on what I could replace palm shortening with? I live in a rural area and am finding it hard to get ingredients for AIP so have been stuck with meat, vegetables and fruit for my first week. Would love to get more adventurous!

    • Martine Partridge Author at 4:33 pm

      Hi, Tina. Apologies for my late response — I took a break from blogging. I can’t say if replacing the coconut flour with cassava or tigernut would work, as I haven’t tried it. If you experiment, do let me know. 🙂

    • Martine Partridge Author at 6:52 pm

      Hmmmm…good question. It is a bit about the optics of a sugar-like cookie. 😉 But I worry a bit about using yams or orange sweet potato in this recipe because I find them more moist than the white potato counterparts. I wouldn’t want the cookie dough to suffer, but if you experiment, let me know!

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