AIP Friendly Cassava Flour Sugar Cookies
Sugar cookies are one of those treats that feel impossible to recreate once you've removed grains, eggs, and conventional sweeteners from the picture — but this batch proves otherwise. Cassava flour carries the dough beautifully, giving the cookies a tender, slightly chewy bite that holds its shape through cutting and baking. A gelatin egg, made by blooming unflavored gelatin in cold water and gently dissolving it, does the binding work that a conventional egg would normally handle, and it works surprisingly well. Maple syrup sweetens the dough naturally while coconut oil keeps everything moist and rich, and a whisper of Ceylon cinnamon and vanilla powder adds warmth without overwhelming that classic sugar cookie flavor. Chilling the rolled dough before cutting is the key step here — it keeps the edges crisp and clean so your shapes actually look like shapes when they come out of the oven. The batch makes 18 cookies, which is just enough to share or stash for the week ahead. Whether you're baking for a holiday spread or just craving something sweet that fits your protocol, these deliver the real cookie experience without any of the usual compromises.
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Learn more →Ingredients
18 servings
For the gelatin egg
- 1 tbsp unflavored gelatin powder
- 3 tbsp cold water
For the dough
- 2 cups cassava flour
- 2 tbsp arrowroot starch
- ½ tsp baking soda
- ¼ tsp cream of tartar
- ¼ tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
- ½ cup coconut oil, melted and cooled
- ⅓ cup maple syrup
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined maple syrup are accepted on the protocol; the ~1 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 1 tsp vanilla powder
- 1 tsp apple cider vinegar
Instructions
- 1
Make the gelatin egg: sprinkle the gelatin over the cold water in a small bowl and let it bloom for 2 minutes, then set the bowl over a small saucepan of barely simmering water and stir until the gelatin is fully dissolved and the mixture is smooth and slightly syrupy, about 1 minute. Remove from heat and let cool for 5 minutes — it should be warm but not hot.
- 2
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
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