Ube Cookies (AIP, Paleo)

Ube is always a fun ingredient to use when baking. The natural color is bright and fun, the taste is lovely. Ube is a purple sweet potato or yam that is originally from the Philippines. It is often used in baking due to its color and nutty flavor with a hint of vanilla.

I happened to find this local Hawaiian honey from Hilo and noticed they had ube honey. I had to buy it. I wanted to use a basic recipe that would highlight the ube flavor and color. I hope you try it and love it as much as my family does. Enjoy. https://naturalhihoney.com/shop/ols/products/ube-honey

Ube Cookies (AIP, Paleo)

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Hawaiian Ube Cookies

Yield: 51x2x3x4x5x

Author: Martha Saunders

Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ube is always fun to use in the kitchen, gorgeous color and super tasty.

IngredientsUSMetric

• 1 cup tigernut flour
• 1/2 cup tapioca flour
• 1 Tbsp gelatin
• 1/4 tsp baking soda
• 1/8 tsp sea salt
• 1/4 cup coconut oil (melted)
• 1/4 cup ube honey (the brand I like: https://naturalhihoney.com/shop)
• 1 tsp vanilla

Instructions

1. Mix all of the dry ingredients together in a medium bowl.
2. Add the wet ingredients and stir well. It may take a little time to come together in a batter, just keep stiring.
3. Scoop about 10 cookies onto a cookie sheet lined with parchment paper. Press down slightly to flatten a little.
4. Bake on 350 degrees for 10-12 minutes, until edges are just slightly golden brown.

Notes

Keep in an airtight container for up to 3 days or freeze for up to 3 months.