The Real Food Guide

Autoimmune Paleo – AIP Cookie Recipe


AIP cookie recipe

As I’ve said before, the diet I personally follow is designed to reduce inflammation and help with chronic issues. This diet of course is the Autoimmune Protocol or AIP for short. It cuts out eggs, dairy, nuts, seeds and nightshades and while at first glance it can seem highly restrictive, there are still plenty of foods that you can eat. Real foods like meat, vegetables and fruit are plenty, and when you eat ingredients over food products, your health with certainly benefit. (If you’re following AIP, I highly recommend getting a copy of the Autoimmune Paleo Cookbook, available as either a lovely hardcover book or instant gratification download as an eBook). It’s recommended that you limit your sweets while following AIP as high amounts of sugar can exacerbate inflammatory conditions, but this AIP cookie recipe doesn’t use any added sugar. Still, I wouldn’t make a meal out of them, despite how delicious they are. AIP cookie recipe - spice cookiesHonestly, this AIP cookie recipe came about as I was going to make some coconut-covered date rolls. (No recipe needed, really – just add a bit of water to some dates, mash into a paste, roll them into little balls or logs and coat them in coconut). The problem with date rolls are that I find dates to be almost cloyingly sweet, and I wanted something to tone it down, and really, I had a craving for some sort of baked treat. Well, thankfully roasted sweet potatoes are pretty much a staple in my house (as evidenced by my AIP Pizza, gingerbread and brownie recipes, which all use roasted sweet potatoes in part because we usually have them on hand), and they are a perfect way to temper the sweetness, and add some texture to what are some pretty delicious spice cookies. As a bonus, these cookies are nut-free, seed-free, egg-free and Autoimmune Protocol (AIP) compliant. All the spices used in these cookies are “safe” seed-free spices that work with the AIP protocol. As these were baking, my son came home and declared that they smelled like pumpkin pie, and thankfully he wasn’t disappointed to have fresh-baked cookies instead. Enjoy!

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Autoimmune Paleo (AIP) Spice Cookies

Rating: 51

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 30 cookies

Autoimmune Paleo (AIP) Spice Cookies


  • 2/3 cup of mashed roasted sweet potato (about 1 small-medium sweet potato)
  • 1-1/2 cups dates
  • 1/2 cup boiling water
  • 2 cups unsweetened shredded coconut
  • 1/8 tsp ground ginger
  • 1-1/2 tsp cinnamon
  • 1/8 tsp sea salt
  • pinch of cloves


  1. If you don't have already mashed cooked sweet potato, take one medium sweet potato and pierce several times with a fork. Microwave on high for seven minutes, covered with a moistened paper towel or damp cloth. Scrape the sweet potato away from the skin and mash with a fork, and set aside mashed sweet potato.
  2. In a small bowl add boiling water to the dates and mash with a fork until a paste-like consistency forms.
  3. In a food processor, add the sweet potato, dates and coconut, along with the ginger, cinnamon, salt and cloves. Mix with the food processor until well combined.
  4. On a cookie sheet lined with parchment paper, scoop out tablespoon sized spoonfuls of the mixture and drop onto the cookie sheet. Flatten out the balls to about a 3/8" thickness, and about 1.5" in diameter.
  5. Bake at 325F for 22-25 minutes until the cookies are stiff enough to be removed from the sheet, and edges are crisp. Allow to cool for 10 minutes before serving. Enjoy!

Vivian is the founder of the Real Food Guide and a Registered Holistic Nutritionist (RHN) who believes that each individual needs to go on their own Real Food Journey to find what works. While she herself eats a diet of real food (aka a paleo diet), some people may find that they can flourish on a vegetarian diet instead. However, universal to optimal health and well-being is good quality, nutrient-dense, Real Food.

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April 16 |

17 thoughts on “Autoimmune Paleo – AIP Cookie Recipe

  1. Amanda says:

    These look fantastic! Putting these on my list of things to make SOON :-)

  2. Amanda says:

    I made these last night and I made a mistake >_< I was steaming a sweet potato that I knew was too large for the recipe, but my intention was to measure out a cup for the recipe and save the rest. Except I ended up throwing the whole lot into my blender :-( I didn't realize my mistake, and added everything else and tasted the batter and was like "man, this just tastes like lightly seasoned sweet potatoes, not cookie dough. I barely taste the cinnamon!" And then it clicked. LOL! So, to save the recipe, I added extra of everything to compensate and I *think* I got the ratios right.

    I have a few questions, but they may not be valid since I'm not 100% sure if I followed the recipe correctly: are they supposed to be pretty flaccid after cooling off? And how do yours do leftover? I put mine in the fridge but I don't know if that's necessary. I planned to briefly reheat them.

    I am going to try an experiment and freeze some of the extra dough……since I made almost a triple batch o.O

    Thanks for the recipe. I'd like to try it again, but followed correctly ;-)

  3. When they’re cooled, they should be pretty stiff – not like a biscuit or a commercial cookie, but they’ll hold their shape, so it sounds like maybe they could’ve stood a few more minutes in the oven. Also, I should mention that my cookies were about 1.5″ in diameter, so they’re not very big. I’ll update a recipe to add that you’ll know they’re done when you can pick them up without them being all floppy.

    Honestly, any sort of treat lasts about 24 hours tops in this household, so I just kept them on the counter, since I knew they’d be gone by lunch the next day. Reheating them in the toaster oven might get them to crisp up a bit more and keep their shape.

    • Amanda says:

      Thanks Vivian! I think I may have had too much sweet potato in my batter after all, which could’ve affected the stiffness, too. They taste WONDERFUL, forgot to add that in my other comment :) My cookies are large, like the size of my palm. I am going to bake more from the saved batter and I will make them smaller, and thinner to see if that helps.

      • I’m glad they still tasted good despite the extra sweet potato. The resident 7yo taste-tester seems to like them well enough. Gotta say, the one benefit of going AIP is that I never have to worry about whether or not the recipe is acceptable for the ‘no nut’ rules at school.

  4. Michelle E of PA says:

    Tried these last night, love them but mine are a bit cake like. They got stiff around the edges after 30 misn but were still very soft on the inside.
    My blender wasn’t blending well so I added a lil more water (from my sweet potato steaming) to help it get motivated so I am thinking they just had too much water to really stiffen. I definitely enjoyed them in the state they are in though, just not very portable. My 20 mo old LOVES them.
    I don’t have a great blender/food processor, is it ok if I just mix with a hand blender of by hand?

    Ty for this treat.

    • Hi Michelle, I’m glad you & your little one enjoyed them! Without a blender/food processor, you’ll probably get more of a chunky dough. To get them to firm up more, you might have to try making smaller cookies. I used a tablespoon as my dough scoop and then just flattened them. You could also try baking them a bit longer.

      • Michelle E of PA says:

        Thank you
        they taste great the way they came out, I am just eating them with a fork, lol. I will try to just use a hand blender the next time and make smaller cookies. My 6 yr old gave em a go last night too and now he likes them, bought some for my co worker today, these are helping me stay on track, thank you!

  5. Angie says:

    My husband is allergic to coconut. Any thoughts to replace that?

    • If he’s okay with nuts or seeds (which aren’t AIP), you could try that? You’d want something that’s dry and not sweet and has a similar texture. I can’t think of anything that is AIP and fits the bill off-hand, but I’ll mull over it.

  6. Debby Burke says:

    I don’t tolerate dates or any other fruits, any ideas for a substitute? Are the dates essential for the cookies to hold together?

    • The date paste gives the cookies their sweetness. Aside from the dates and spices, the cookies are only coconut,and sweet potatoes, so yes, they are essential to holding the cookies together. I haven’t experimented with anything else, so you may be best to try a different recipe altogether.

  7. Kate says:

    I wish these weren’t so coconut-intensive. I have real problems digesting dry coconut products. But it does sound delicious. Could you use a dried, shredded veggie like carrots, or maybe dehydrated apple bits?

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