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 “Patience is the secret to good food.” ~ Gail Simmons

There are two clear truths that I hold self-evident:
  1. The Paleo Autoimmune Protocol helped save my life, and
  2. A talented baker I am NOT.

Put a skillet in my hand and watch me conjure magic. But man…my oven and I need some serious relationship work.

If you’re not familiar, the Autoimmune Paleo Protocol (affectionately known as AIP) is a nutrient-dense healing diet designed to reset the body, heal the gut and minimize inflammation.

Since finding out I had about 5 different chronic diseases, I figured this was a great way to turn over a new wellness leaf. And it did, in fact, rescue me.

While I am no longer on a strict AIP template, I continue to practice one life-changing tenet: eating dinner for breakfast. Starting out my day with grass-fed meat, roasted veggies and tuber or two is quite literally the Breakfast of Champions.

And although my son The Judgey Bear is quite content to nosh on cumin-dusted lamb patties and smoked paprika sweet potato fries for breakfast, sometimes he pines for something more indulgent (that is still nutrient-dense, mind you).

An AIP Cookie Recipe is Born

One morning, my friend Emily over at Recipes That Nourish shared a recipe for Cassava Chocolate Chip Breakfast Cookies. Suddenly, my salivary glands tingled. Dinner for breakfast just wasn’t going to cut it today.

I busted out my Otto’s Cassava Flour and whipped up a batch. If you’re unfamiliar, cassava flour is the hot new Paleo-friendly flour on the block that’s made from the whole yucca tuber. Its elasticity and denseness make it a lovely replacement for wheat flour.

As such, her cookies were o- o- o-mazing. I realized the infinite possibilities of delicious flavor combinations that would please even the most “discerning” toddler palates.

Now even though I no longer practice the autoimmune protocol, I fully empathize with what can seem a dauntingly limited diet.

So, I was determined to create a similar cookie option for those on AIP or egg-sensitive and would delight your littles. Cause I got you, child.

But in order to make it AIP-compliant, I’d need to swap out the eggs for another binder and chose grass-fed gelatin. 

I decided the cookie I would craft would be a blissful blueberry confection, pillowy-soft and delectably delightful. 

At least, in my fluffy kitten- and rainbow-ridden mind, it was.

In reality, it turned out like, well, this:

Cookie Mishap - Featured - Maverick Kitchen

And woooooooowww that is a cookie face only a mother could love! Blueberry mayhem and a rubbery texture suitable for pacifer material.

If cookies could be hit by an ugly stick, these took a beating.

I believe my folly was in replacing the egg with “gelatin eggs” as a binder, for extra gut-healing power.

Luckily for me, my monolithic son, The Judgey Bear, is indiscriminating to how a food actually looks and promptly snarfed three of them.

Why am I showing you the dark side of my cookie adventure? Because I was recently inspired by this entertaining recipe fail post by Heather of Mommypotamus.

As someone I worship for beautiful, delicious recipes, I appreciated Heather’s candor and vulnerability in revealing the sometimes messy road to pastry perfection.

But I was not to be deterred from my mission. I searched the universe for a new flavor inspiration.

And then, these citrine beauties showed up in my Door 2 Door Organics delivery box.

Meyer Lemons - Featured - Maverick Kitchen

In case you were wondering, these are Meyer lemons, which are sweeter and less acidic than their standard sisters. An early spring favorite, a Meyer lemon’s soft tang and spicy bergamot rind are extraordinary for baked goods.

Suddenly, inspiration struck.

I vividly remember savoring cranberry lemon scones at a baby shower party years before my pilgrimage to Paleo. I was determined to recreate the bright, lively flavor without the processed powdered sugar and glutinous gook.

The question was, how to bind the batter. And I realized after making a super-quick cassava flatbread with no binder, I decided to take a chance on the cassava’s innate elasticity.

The results?

AIP Cassava Breakfast Cookies - Featured - Maverick Kitchen
BOOOOOM chaka laka chaka laka. A citrusy es-plosion of flavor (in my mouth, not in my oven). A satifying, chewy bite.

It tasted of…cran-lemony redemption.

Bitten Cookie - Featured - Maverick Kitchen

Bon Jovi would be proud of this full recovery. And hopefully not get punched while eating them.

Bon Jo

Without further ado, let’s get to the photo tutorial! (Click here to jump to a printer-friendly version of this recipe.)

AIP-Friendly Cassava Breakfast Cookie Recipe

Here’s what you’ll need:

  • 2 cups Otto’s Cassava Flour
  • 1 scoop Vital Proteins collagen peptides
  • ½ tsp baking soda
  • ½ tsp cream of tartar
  • 2 carrots, finely shredded
  • 1 tsp sea salt
  • 2 Meyer lemons
  • ½ cup coconut oil, melted
  • 3/4 cup Grade A Dark maple syrup
  • 2 tsp alcohol-free vanilla extract
  • 1 cup dried cranberries

Cookie Ingredients - Featured - Maverick Kitchen

First, mix all of your dry ingredients (flour, salt, baking soda, cream of tartar, collagen) in a large mixing bowl.

Mixing Dry Ingredients - Featured - Maverick Kitchen

Finely shred the carrot by hand or with a food processor.

Shredded Carrot - Featured - Maverick Kitchen

Mix the wet ingredients (carrot, maple syrup, apple cider vinegar, lemon juice + zest) in a second mixing bowl. 

Pour into the dry ingredients and mix well by hand. 

Mixing Wet Ingredients - Featured - Maverick Kitchen

You should end up with a slightly sticky, firm batter.

Blended Cookie Batter - Featured - Maverick Kitchen

Mix in the cranberries to incorporate into the batter.

Mixing Cranberries - Featured - Maverick Kitchen

Scoop a palm-size blob and roll into a ball. Place on a baking sheet lined with parchment paper, and press down to flatten into a saucer shape. Of the flying variety, that is. You should get around 16 small cookies.

Pop the tray in the oven and bake for 8 – 12 minutes, depending on your oven. Keep the light on to check for doneness because they dry out quickly. And to unfairly taunt you with unrequited deliciousness.

Baking Paleo Cookies - Featured - Maverick Kitchen

Remove from the oven and allow to cool for a few minutes.

Fresh Baked Paleo Cookies - Featured - Maverick KitchenWhen ready, take a bite!

If you’d like to go crazy with cassava, here are a few delicious autoimmune paleo protocol recipes from my friends around the Crunchy Corral:

Final Thoughts

While these are no oversized triple death by chocolate cookie bricks you’ll find at the bakery, they are bright, satisfying and packed with gut-healing goodness. These are also super fun to dip into your favorite dairy-free milk.

These are also super fun to dip into your favorite dairy-free milk.

I hope you enjoy this recipe and would love to hear more suggestions for making AIP-friendly treats with cassava. What this and many of my real food antics continue to show me is that beauty truly is in the eye of the beholder.

Or as with food, in the mouth of the be-eater.

Just go with it.

Click the image below to check out Otto’s and get messy!

Bag image

Printable Recipe

AIP Cranberry Lemon Cassava Breakfast Cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 16 cookies
Ingredients
  • 2 carrots, finely shredded
  • 2 cups Otto’s Cassava Flour
  • 1 scoop Vital Proteins collagen peptides
  • ½ tsp baking soda
  • ½ tsp cream of tartar
  • 1 tsp sea salt
  • 2 Meyer lemons
  • ½ cup coconut oil, melted
  • ¾ cup Grade A Dark maple syrup
  • 2 tsp alcohol-free vanilla extract
  • 1 cup dried cranberries
Instructions
  1. Preheat oven to 350 degrees.
  2. Finely shred the carrots by hand or food processor.
  3. Mix the dry ingredients in a large mixing bowl.
  4. Mix the lemon juice, zest, carrots, and other wet ingredients in another bowl.
  5. Pour the wet ingredients into the dry.
  6. Add the dried cranberries and mix well to incorporate.
  7. To save time, mix all ingredients together in a blender except the cranberries and lemon zest.
  8. Scoop a palm-sized blob of dough and roll into a ball. Then flatten into a saucer shape and place on a stainless steel baking tray lined with parchment paper.
  9. Bake for 12 minutes and watch for doneness.
 

What did you think of these cookies? How would you improve them?


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Lea, The Maverick Mama

Head Chef at MavericKitchen
Lea is Head Chef of MavericKitchen, where she offers real food for thought on healing nutrition, holistic health, and progressive parenting. She is a seasoned digital marketer and doting mother of the monolithic Judgey Bear, her delicious deputy in smoking out sneaky toxins in the food we eat and products we use. She lives in the gardens of New Jersey where she feverishly hunts down elusive farmers’ markets and pastured egg purveyors.