Paleo and AIP Mixed Berry Breakfast Cookies

Delicious Paleo and AIP Mixed Berry Breakfast Cookies are great for breakfast, lunches, snack or dessert!

Course Breakfast, Dessert, Snack

Cuisine American

Keyword aip, blackberry, breakfast, cookies, paleo

Prep Time 15

Cook Time 15

Total Time 30

Servings jumbo cookies

Calories 262kcal

Author Megan

Cost $4

1-1/4 cups mixed berries , frozen
1/2 cup water
1/2 cup tiger nut flour
1/4 cup + 3 Tablespoons arrowroot
1/4 cup + 3 Tablespoons coconut sugar or maple sugar
1/3 cup coconut flour
1/4 cup coconut oil melted and cooled
1 Tablespoon + 1 teaspoon gelatin (see discount code below in Recipe notes)
1 Tablespoon cassava flour (use Otto's or Bob's, not Terrasoul or other brands which are too starchy)
1 Tablespoon apple cider vinegar
1/2 teaspoon baking soda , sifted
1/2 teaspoon sea salt

Line two smaller cookie sheets or 1 half sheet with parchment paper. Preheat oven to 350 degrees Fahrenheit.
Combine dry ingredients in a large bowl: tiger nut flour, arrowroot, coconut flour, coconut sugar, cassava flour, gelatin, baking soda and sea salt.
In a medium sized bowl whisk together the wet ingredients (excluding the berries): water, coconut oil and apple cider vinegar.
Pour the wet ingredients and the berries into the dry ingredients, stirring together thoroughly without over-mixing. (The batter will get pretty thick and solid if you use frozen berries.)
Use a large cookie scoop (2-ounce) to portion cookies onto cookie sheet, leaving about 2 inches between them (or make smaller cookies if you prefer). Bake in preheated oven for about 18 minutes, until golden brown around the edges and golden brown on top. (Check cookies sooner if you make them smaller.) Allow to cool 10 minutes before transferring to wire rack to cool completely. Cookies will firm up more as they cool.

Here's where to buy Otto's cassava flour. They provide the best price and free shipping.