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AIP Lemon Rosemary Cookies recipes
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AIP Lemon Rosemary Cookies

I tried the recipe for these AIP Lemon Rosemary Cookies 3 times before I decided to share it on my blog. I wanted to make sure they were as good
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Snack
Cuisine: American
Keyword: AIP, lemon cookies, lemon rosemary cookie, Paleo
Servings: 20
Calories: 60kcal


For the Cookies:

For the Toppings:

  • Zest of ½ Lemon
  • ¼ tsp finely chopped Rosemary


  • Preheat the oven to 350 F.
  • In a mixing bowl combine tigernut flour and tapioca and mix well.
  • Add in the lemon zest and finely chopped rosemary and, when it’s well mixed, add all the remaining wet ingredients and knead well with your hands until you get a nice and compact ball of dough.
  • Helping yourself with a rolling pin, roll down the dough on a wooden board (or, if you don’t have it, you can simply place a sheet of parchment paper on the table) until ¼ of an inch thick.
  • Using a circular cookie cutter, cut out your AIP Lemon Rosemary Cookies and place a frozen blueberry in the middle of each one.
  • Place your cookies on a baking pan lined with parchment paper and bake for 15 minutes.
  • Sprinkle the remaining lemon zest and chopped rosemary on top and you are ready to enjoy your AIP cookies!
  • Make sure to let them cool down completely before storing them in an air tight container so they maintain their friability.


Calories: 60kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Sodium: 1mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg