Go Back

Lemon Blueberry AIP Paleo Cookies

Prep Time 10 minutes
Total Time 10 minutes
Servings 8 cookies
Author Andrea Wyckoff


  • 1/3 cup avocado oil or any liquid oil
  • 1 Tablespoon gelatin I use this brand
  • 1/4 cup maple syrup or see notes
  • 1/3 cup coconut flour this brand or this brand
  • 1 teaspoon vanilla powder or extract
  • 1/4 teaspoon baking soda
  • pinch of sea salt
  • zest from 1 lemon I used meyer lemon
  • 1/4 cup dried blueberries or chopped dried cherries or chocolate chips
  • For AIP: sweeten with maple syrup or honey omit vanilla


  1. Add oil to a mixing bowl. Sprinkle gelatin over oil, then stir in well.
  2. Next stir in maple syrup. Combine well with a mixing spoon or spatula.
  3. Add in coconut flour, vanilla, baking soda, sea salt, and lemon zest.
  4. If dough is too soft you can firm it up by putting it into the fridge for 15 minutes (this will also give the coconut flour time to better absorb the oil).
  5. Line a baking sheet with parchment paper.
  6. Mix in dried blueberries, and form into balls, then smoosh down into round, flat cookie shapes.
  7. Bake for 8 to 12 minutes at 350*F until lightly golden on the bottom.
  8. LET COOKIES FULLY COOL BEFORE HANDLING. They will hold together once fully cool. I store the cookies in the fridge in an air tight container.

Recipe Notes

Sweeteners: I also made these cookies with a granulated maple sugar and they came out nice and crispy, but you could also just barely pick up the texture of the gelatin granules in the cookies. If you are on a restricted diet where you cannot have eggs and can only use a granulated sweetener (coconut sugar, lakanto, etc) it will work, but you will get a more crisp and crumbly cookie.

Coconut Flour: For this recipe to work properly you need to use a very dry, fibrous, and absorbent coconut flour. It will not work with some of the new coconut flours on the market that are simply ground up dried coconut. I link above to the brands of coconut flour that work the best in this recipe.