Paleo AIP “Chocolate” Snowflake Christmas Cookies
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I may be a 24 year old married woman, but I still bake cookies every Christmas eve and save a couple for the big guy. Santa has gone through quite a few stages with me. From store-bought sugar cookies, to home made, to gluten free, and now to grain free, paleo AIP cookies. However, hands down my favorite Christmas cookies that I’ve ever made are these paleo AIP “chocolate” snowflake Christmas cookies. They’re rich, creamy, and totally grain, egg, dairy, egg, nut, and gluten free.
After all of the craziness of the holidays, the last thing I want to do is make complicated desserts. These cookies are super easy and quick to make!
Back in my strictly gluten free days I would just get all-purpose gluten free flour for Christmas cookies. When I was first diagnosed with Hashimoto’s disease, I understood the need to go gluten free. However, I didn’t really realize that grains, nuts, and nightshades were also irritating my autoimmune disease. So, these days, all purpose gluten free flour is bit problematic. Gluten free flours usually have grains like rice flour and nightshades like potato starch. Not to say that gluten free flour is a bad choice as an occasional treat if tolerated, but it’s not autoimmune protocol compliant, and it really just doesn’t work for me personally.
Cassava flour is a major lifesaver as a grain free, gluten free flour for me. Cassava is a root vegetable, and it’s my favorite flour to bake with. I use Moon Rabbit Cassava flour, and my treats come out perfect every time.
I highly recommend getting some Moon Rabbit Cassava flour here that I used in these cookies, here.
I’ve also recommended this great carob powder before and used it in these cookies. Why use carob powder? Not only is it sweet, delicious, and chocolate-y, but it’s permitted on the autoimmune protocol and is also great for anyone recovering from adrenal fatigue. Not only is chocolate not allowed on the AIP as it’s a bean, but it technically has caffeine which can wear out your adrenals even further.
Grab some carob powered here and sit back and enjoy the best chocolate substitute ever!
Now, let’s get into the cookie recipe! Santa is in for a treat with this one.Print
- 1 cup cassava flour
- 1/4 cup arrowroot starch
- 1/4 cup carob powder
- 1/4 cup coconut milk
- 2 tbsp coconut cream (slightly melted)
- 1/4 cup coconut oil (melted) + 1 tbsp to grease pan
- 1 tbsp maple syrup
- 3 tbsp coconut flakes
- 1/2 tsp baking soda
- Preheat the oven to 375 F
- Combine cassava, arrowroot, carob powder, and 2 tbsp coconut flakes and stir until combined
- Add melted coconut oil and coconut cream and stir
- Slowly add coconut milk while stirring
- Stir in maple syrup and baking soda
- Grease a pan with parchment paper with melted coconut oil
- Roll dough into about 8 balls in flatten with the back end of a spoon
- Top the cookies with the remaining 1 tbsp of coconut flakes / snow flakes 😉
- Bake for 12 minutes
- Serve with coconut milk and enjoy!
I just love the snowflake element of these cookies created by adding the coconut flakes. It’s so much fun and is a great visual alternative to powdered sugar. They add great flavor, texture, and really bring in a seasonal element.
Plus, the coconut cream give these cookies a great creamy texture. The exterior has a nice little crunch, but they’re nice and gooey when you bite in them.
I’m excited for Christmas for a lot of reasons, but being able to eat these cookies again is definitely on my list!
I hope you all have a Merry Christmas, and an amazing holiday!
What are you having for a Christmas treat?
This recipe was shared on the Phoenix Helix AIP Recipe Roundtable!