Paleo and AIP Mixed Berry Breakfast Cookies
Delicious Paleo and AIP Mixed Berry Breakfast Cookies are great for breakfast, lunches, snack or dessert!
Servings 8 jumbo cookies
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.
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Here is a great source for sustainable gelatin. Use code BEAUTIFUL10 for 10% off your entire order.
This is the best cookie scoop. Great for baking cookies, muffins, scooping ice cream. Excellent quality.
Calories: 262kcal | Carbohydrates: 20g | Protein: 4g | Fat: 19g | Saturated Fat: 14g | Sodium: 165mg | Potassium: 90mg | Fiber: 4g | Sugar: 8g | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg