AIP Friendly Tigernut Flour Snickerdoodle Cookies
Snickerdoodles feel like one of those nostalgic treats that should be off the table when you're navigating a strict elimination protocol, but this batch proves otherwise. Tigernut flour brings a naturally sweet, slightly nutty base that mimics the tender crumb of a classic cookie without any grains, gluten, or nuts — tigernut is actually a small root vegetable, making it a surprisingly perfect fit here. A bloomed gelatin egg stands in for conventional eggs, binding the dough beautifully while keeping the ingredient list completely protocol-friendly. Coconut oil, honey, vanilla powder, and Ceylon cinnamon round out the dough, and every single one of those ingredients earns its place on a compliant pantry shelf. The finishing touch — rolling each ball in a honey-and-cinnamon paste before baking — gives you that signature crackly, spiced coating without a single nightshade or refined sugar in sight. They come out of the oven looking golden at the edges and just barely set in the center, then firm up into a perfectly chewy cookie as they cool. With 18 cookies per batch, you'll have enough to share, freeze for later, or quietly eat over the sink while they're still warm.
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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 tigernut flour
- 2 tbsp arrowroot starch
- ½ tsp baking soda
- 1 tsp cream of tartar
- ½ tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
- ⅓ cup coconut oil, melted and cooled
- ¼ cup honey
Ingredient notesAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/3 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~2/3 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp vanilla powder
For the cinnamon coating
- 2 tbsp honeyIngredient notes
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/3 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
AIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~2/3 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 1 tsp ground ceylon cinnamon
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
Make the gelatin egg: sprinkle the gelatin powder over the cold water in a small bowl and let it bloom for 2 minutes, until the surface is fully wrinkled and the gelatin has absorbed the water. Whisk vigorously for about 30 seconds until frothy and slightly thickened, then set aside.
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