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Indian Summer Flower Cookies

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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 8
Course: Dessert, Snack
Cuisine: AIP, Autoimmune Protocol, Paleo
Ingredients Equipment Method

Ingredients
  

For the cookies:
  • ⅓ cup tigernut flour
  • ¼ cup arrowroot flour
  • ¼ cup + 1 tablespoon coconut flour
  • ¼ teaspoon baking powder
  • Pinch sea salt
  • ⅓ cup palm shortening, melted
  • ¼ cup honey
  • 3 tablespoons coconut milk
  • 1 tablespoon unflavored gelatin powder
For the citrus icing:
  • ½ cup palm shortening, soft but not melted
  • 2 tablespoons pomegranate juice
  • 1 tablespoon honey
  • 1 tablespoon arrowroot flour
  • 2 drops Citrus Fresh Young Living essential oil (optional or sub with lemon juice)
For the garnish:
  • Edible flowers

Equipment

  • Baking sheet
  • parchment paper
  • Hand-mixer

Method
 

To make the cookies:
  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Combine the tigernut flour, arrowroot flour, coconut flour, baking powder, and salt in a bowl. Mix well.
  3. Combine the palm shortening, honey, and coconut milk in another bowl and stir well. Sprinkle the gelatin powder over the liquid and stir well with a whisk, making sure the gelatin is completely dissolved.
  4. Add the liquid mixture to the dry ingredients and mix well with a spatula to obtain a smooth dough.
  5. Spoon out heaping tablespoons of dough and line them up on the baking sheet, leaving space around so they can spread during baking. Flatten them up a little with your fingers to approximately ¼-inch to ⅓-inch thick.
  6. Bake in the oven until the edges turn golden, about 15 minutes. When done, allow to cool down before transferring to a cooling rack with a spatula.
To make the citrus icing:
  1. Combine the ingredients for the icing in a bowl or tall container and mix with a hand-mixer until smooth and creamy, about 30 seconds.
To decorate the cookies:
  1. Spread some citrus icing on top of each cookie and decorate with edible flowers.