Aip Lemon Rosemary Cookies

1. 1

   Preheat the oven to 350°F.

2. 2

   In a mixing bowl combine tigernut flour and tapioca and mix well.

3. 3

   Add in the lemon zest and finely chopped rosemary and, when it's well mixed, add all the remaining wet ingredients and knead well with your hands until you get a nice and compact ball of dough.

4. 4

   Helping yourself with a rolling pin, roll down the dough on a wooden board (or, if you don't have it, you can simply place a sheet of parchment paper on the table) until 1/4 of an inch thick.

5. 5

   Using a circular cookie cutter, cut out your AIP Lemon Rosemary Cookies and place a frozen blueberry in the middle of each one.

6. 6

   Place your cookies on a baking pan lined with parchment paper and bake for 15 minutes.

7. 7

   Sprinkle the remaining lemon zest and chopped rosemary on top and you are ready to enjoy your AIP cookies!

8. 8

   Make sure to let them cool down completely before storing them in an air tight container so they maintain their friability.

* Per serving · 4 servings · Values may vary.