These biscuits are inspired by the principles of the Autoimmune Protocol, which avoids ingredients that may commonly cause irritation for some people. Instead of grains or eggs, the recipe relies on naturally AIP-friendly ingredients such as tigernut flour, arrowroot and coconut. The result is a delicate biscuit with a lightly crumbly texture and a subtle, naturally sweet flavour.
They are easy to prepare and require only a few simple ingredients. Once baked and cooled, the biscuits develop their characteristic crisp, slightly sandy texture. Enjoy them on their own, or serve them with a warm drink for a small, comforting moment during the day.
About the ingredients used in this recipe
Tigernut flour
Despite the name, tigernuts are not nuts but small root vegetables. Tigernut flour is naturally grain-free and has a mild, slightly sweet flavour that works well in baking. In AIP recipes it is often used because it provides gentle sweetness and structure without relying on grains or nuts.
Arrowroot or tapioca flour
Arrowroot and tapioca flours are starches commonly used in grain-free baking. They help bind ingredients together and give baked goods a lighter texture. In AIP recipes they are often used to replace traditional flour and help create a more delicate crumb.
Desiccated coconut
Desiccated coconut adds flavour, texture and a small amount of natural fat to the dough. In AIP-friendly baking it can help improve the structure of grain-free biscuits while giving them a pleasantly crumbly texture.
Coconut oil
Coconut oil is a naturally dairy-free fat that works well in grain-free baking. It helps bind ingredients together and gives biscuits a tender, slightly crisp texture once baked. In AIP recipes it is often used in place of butter.
Coconut yoghurt
Coconut yoghurt is a simple plant-based alternative to dairy yoghurt. Its gentle acidity and creamy texture can help soften doughs and add moisture to baked goods. In grain-free recipes it is often used to improve texture while keeping the recipe dairy-free.
- 130 g Tigernut Flour
- 90 g Arrowroot Flour
- 4 tbsp Desiccated Coconut
- 50 g Coconut Oil, melted
- 60 g Coconut Cream or Coconut Yoghurt
- 1 tsp Bicarbonate of Soda
- 1 tsp Lemon Juice
- Salt
- Vanilla and cinnamon to taste
Mix the dry ingredients together.
Add the melted coconut oil and coconut cream or yoghurt, then bring together into a dough.
Chill in the fridge until firm enough to shape.
Roll out between two sheets of baking paper and cut into shapes as desired.
Bake in a preheated oven at 180°C for about 11–15 minutes, depending on thickness.
Allow to cool on a wire rack — this is when they develop their crumbly texture.
Serving ideas: These biscuits can be enjoyed on their own, but they are also delicious filled with AIP-friendly spreads. Try them with gently cooked fruit purée such as apple, pear or berry compote. They also pair well with mashed roasted apple with cinnamon, coconut butter or a smooth tigernut cream.
Texture tip: The biscuits may feel slightly soft when they come out of the oven. As they cool, they develop their characteristic crisp and crumbly texture.
Storage: Store the biscuits in an airtight container at room temperature for up to 6–8 days.
Nutritional values per piece
Energy (Kcal): 96
Fat: 6.2 g
Protein: 0.5 g
Carbohydrates: 7.8 g
of which sugars: 1.9 g
Fibre: 2.9 g
Please note that these values are for reference only, as ingredient variations may lead to differences in nutritional content. We recommend considering this when preparing the recipe.
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