AIP Sweet Beet Cookies Recipe #aip

AIP Sweet Beet Cookies Recipe

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 9 servings (1 cookie per serving) 1x
  • Category: Dessert
  • Cuisine: American


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
  • 23 Tablespoons (3045 ml) of hot water, extra if needed
  • extra honey, to drizzle


  1. Preheat the oven to 355°F (180°C).
  2. Combine the coconut flour and baking powder in a bowl. Set aside.
  3. Melt the gelatin in the hot water and set aside until completely dissolved.
  4. 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.
  5. 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.
  6. 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.
  7. Bake in the oven for 10 minutes, rotating the tray after 5 minutes.
  8. 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