Lemon Blueberry Cookies – AIP, Paleo, Egg-free

I decided it was time to revisit the AIP chocolate chip cookie recipe I posted a couple years ago. For those who don’t eat eggs, nuts, grains, and refined sugars, I think this new version makes a nice little cookie! I use meyer lemon zest and blueberries but feel free to sub in chocolate chips, carob chips, or whatever you please.

For those who like to use low carb granulated sweeteners, I will be honest this recipe seems to work best with a liquid sweetener like maple syrup, as it helps to soften the gelatin in the cookie. But I still enjoy this cookie when baked with a granulated low carb sweetener too! Just know that if you use a granulated sweetener it will be a much more crisp cookie, and more crumbly too, and while my picky palate found the gelatin granules slightly detectable, I still enjoyed the crisper cookie version when made with a granulated sweetener.

AIP Cookies - egg-free, nut-free, lemon + blueberry paleo cookies

AIP Cookies - egg-free, nut-free, lemon + blueberry paleo cookies

Lemon Blueberry AIP Paleo Cookies

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

Ingredients

  • 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

Instructions

  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.

AIP Cookies - egg-free, nut-free, lemon + blueberry paleo cookies

Estimated nutrition info per cookie (recipe makes 8 cookies) if using a low carb sugar alcohol. If you want to reduce carbs even more substitute in dark chocolate chips in place of blueberries:

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Estimated nutrition info per cookie (recipe makes 8 cookies) if using maple syrup:

label for cookie

Shared at: Allergy Free Wednesday + Paleo AIP Recipe Roundtable

 

26 thoughts on “Lemon Blueberry Cookies – AIP, Paleo, Egg-free

  1. This is just the kind of cookie I was about to go searching mercifully for today. And thanks to Eileen’s roundtable, *poof!* there did your cookie magically appear!
    I can’t eat root starches anymore and need a coconut-flour-only recipe. Thank you for this. (I’m going to go bake now.)

    1. Hi Samantha!

      This is the most awesome comment!! Thank you! And I hope you enjoy these (starch-free) cookies too!!

      xx

  2. I’m in the process of making these right now and I’m so excited! I was wondering if something could be added to these cookies to make them a bit chewier, would butter (the only form of dairy I’m not intolerant to) and/or coconut milk do anything for them? I know coconut flour is so precise that I’m always weary of experimenting with it.

    Anyway, let me know if you have any recommendations for quantity of other ingredients I could try adding!

    1. Hi Loukia!

      So the cookies turn out nice and slightly chewy when I use a liquid sweetener. Is there a liquid sweetener you like baking with? As for using a granulated sweetener, they turn out much more crisp and a bit crumbly. I am assuming that adding a Tablespoon or 2 of coconut milk would likely soften them up. Actually, if you refer to my other egg-free coconut flour chocolate chip cookie, they were much softer with a light chew as I added water to the batter, so you can also give them a try. http://www.forestandfauna.com/chocolate-chip-cookie-aip/

      Thank you!

    2. I’ve never tried using a liquid sweetener before because I don’t tolerate sugars, I don’t know of any liquid sweeteners that wouldn’t spike my blood sugar. But after letting the batter sit in the refrigerator for a few minutes before forming into balls, they were quite crumbly so I added some coconut milk and it began to bind quite well!
      They turned out amazing!! Absolutely love these, and they were a hit with my mom as well

      <3

  3. I must have done something wrong because I could not get it to become a dough, the oil kept separating. So I filtered the extra oil away and added some coconut flour. Still looked odd. Did not have much hope for a good outcome but surprise surprise…. they are delicious!Thanks!

  4. These are so fantastic! I haven’t made them with lemon but with extra vanilla and cinnamon they are THE BOMB! It is also great raw or as cookie dough! I love that its only flour is coconut flour and it is fairly quick and easy. Great job!

  5. Mind. Blown. These are outstanding! My husband and I have been doing AIP introduction for the last 30 days and needed a sweet fix. These were just the ticket!

  6. Thank you for this recipe.
    I can’t tolerate any sweeteners except the liquid stevia. Is there a way to use that in this recipe instead of the maple syrup?
    I’m not sure how to make up the bulk

  7. My cookies were oily and even though I doubled the amounts, I only got 11 cookies. I used maple syrup, but not a lot because I’m on a low sugar diet. Not sure what happened. 🙁

  8. THESE COOKIES!!!!! Have saved me. My sweet tooth makes AIP miserable. A friend sent me this in time to have COOKIES ON MY BIRTHDAY. I am in heaven. I ran out of lemon and blueberries and made them anyway- still delicious. Have also made with cinnamon. Dreamy, crunchy, delicious and buttery cookies. Thank you for this lifesaver.

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