AIP Sweet Beet Cookies Recipe
Baking on autoimmune protocol requires some creativity, but it can be done. Make this AIP sweet beet cookies recipe the next time you’re in the mood for a treat.
Baking on AIP
The list of “forbidden” foods on AIP can make meal planning a challenge, and that goes double for dessert.
Avoiding sugar actually isn’t a huge challenge, but when you combine that with all the other things that could cause inflammation, well, we have our work cut out for us.
Stevia is a good alternative to sugar for some, but it’s not AIP-friendly. Ditto for agave, date sugar, and molasses.
Flour also tends to show up often in baked goods, but that’s not safe for your AIP diet. Unfortunately, neither is almond flour, because it is nut-based.
But wait – there’s more! Many baked goods contain dairy, which is another potential obstacle for AIP sweets.
As you can see, it’s no small task to produce an AIP treat, but I don’t stop there. I also insist that AIP desserts taste good too.
Because otherwise, what’s the point?
How I Made AIP Cookies
With all-purpose flour and almond flour out of the question, I decided to use coconut flour for this recipe. Coconut flour is gluten-free and contains lots of nutrients, most noticeably manganese.
It is very absorbent, so recipes relying on coconut flour typically call for extra liquid.
These cookies get their sweetness from honey and beets. Honey is acceptable for AIP (although don’t go overboard), and the natural sweetness in beets is a good choice for a more wholesome treat. Vanilla extract also adds some sweet flavor.
To achieve the right consistency without eggs, I used gelatin. Remember to mix the gelatin with hot water and dissolve it to reap the benefits.
To add fat, I opted for coconut oil, which is a great choice for AIP baking. Everyone should stay away from vegetable and canola oil, but butter is off-limits specifically for autoimmune protocol.
Even with those modifications, I think you’ll find these pretty-in-pink cookies to be quite satisfying!
More AIP Desserts
As you can see, you have to get pretty tricky to enjoy dessert on AIP – but it’s worth it!
Lucky for you, I’ve done all the complicated work of recipe creating and testing so you can enjoy the best of the best!
Check out my favorite AIP dessert recipes. They’re egg-free, nut-free, gluten-free, dairy-free, and totally delicious!
Beets add a lovely, pink tint and a deep, earthy flavor to these cookies.
- 5.3 oz (approx. 1 cup + 5 Tablespoons) (147 g) of coconut flour
- 1 teaspoon (4 g) of baking soda
- 3 teaspoons (6 g) of gelatin
- 2 Tablespoons (30 ml) of hot water
- 1 beet (82 g), cooked and peeled
- 5 Tablespoons (75 ml) of honey
- 4 Tablespoons + 1 teaspoon (70 ml) of coconut oil, melted
- 1 teaspoon (5 ml) of vanilla extract
- 2-3 Tablespoons (30-45 ml) of hot water, extra if needed
- extra honey, to drizzle
- Preheat the oven to 355°F (180°C).
- Combine the coconut flour and baking powder in a bowl. Set aside.
- Melt the gelatin in the hot water and set aside until completely dissolved.
- Chop the cooked beet into smaller pieces, then place into a mini food processor along with the honey, melted coconut oil, vanilla and (completely melted) gelatin. Blitz until smooth, scraping down the sides to ensure even blitzing.
- Tip the wet, bright pink mixture into the bowl of coconut flour and mix well to combine. If the mixture seems too dry, add 2-3 tablespoons hot water until it comes together.
- Form 9 portions from the dough (each approximately 1.6oz / 45g), using the palm of your hands to compress into a ball then shape into a cookie shape. Place onto a tray lined with parchment paper.
- Bake in the oven for 10 minutes, rotating the tray after 5 minutes.
- Remove and allow to cool completely before enjoying with a cup of tea!
All nutritional data are estimated and based on per serving amounts.
- Calories: 155
- Sugar: 8 g
- Fat: 9 g
- Carbohydrates: 14 g
- Fiber: 6 g
- Protein: 3 g