google-site-verification: google4c4e91524a372ef4.html
top of page
image of Indian meal


Reduce pain and inflammation and start healing your body with real, nourishing food!

Shortbread Cookies with Pink Frosting (Paleo, AIP)

AIP Shortbread cookies

Beet powder from amazon to use natural coloring. I ended up making two types of cookies – plain cookies with a pink frosting and some pink cookies(with the beet color added to the dough)! The cookies were absolutely delicious!  My husband who is very finicky when it comes to cookies, loved them!  So there you go!  I made it for our wedding anniversary last week and he was really pleased!

You can watch my video tutorial for making these cookies by clicking on the link below:

Shortbread Cookies with Pink Frosting (Paleo, AIP)

Recipe Type: Cookies

Author: Indira Shyju

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 6-8

Scrumptious shortbread cookies with a delicious pink frosting that are grain free, dairy free and coconut free!


  1. For the cookies:

  2. 3/4 cup Tigernut flour

  3. 1/2 cup arrowroot flour

  4. 1/4 tsp sea salt

  5. 1/8 tsp baking soda

  6. 1 tbsp grass fed gelatin powder (I like Great Lakes brand)

  7. 1/3 cup coconut oil or palm shortening softened (use palm shortening for coconut free)

  8. 3 tbsp maple syrup

  9. 1 tsp vanilla extract

  10. 1 – 2 tsp beet powder (optional for pink colored cookies)

  11. For the pink frosting (enough to frost 6 cookies):

  12. 2 tbsp palm shortening softened

  13. 1 tbsp coconut milk

  14. 1/2 tbsp maple syrup

  15. pinch sea salt

  16. 1/4 tsp vanilla extract

  17. 1 tsp beet powder


For the cookies:

  1. In a sheet of parchment paper, add the flours, the salt, baking soda and gelatin. Mix using a spatula to get an uniformly mixed mixture. Keep aside.

  2. In a large mixing bowl, add the softened coconut oil (or palm shortening), the maple syrup and vanilla extract. Mix using a spatula to blend everything together (you can use an electric mixer or you can just use your hands)

  3. Next add the dry flour mixture into the bowl and continue to mix until all the flour is blended together. use your hands to knead the dough until you get a completely wet dough. At this stage, if you want the cookies to be pink you can add the beet powder and knead again to mix the color well into the dough. Depending upon the color of your beet powder, you may need anywhere between 1 – 2 tsp of it.

  4. Pre heat oven to 375 F. Line a baking tray with parchment sheet.

  5. Roll the dough into logs (about 1 inch dia) and cut them into about 1/4 inch rounds.

  6. Place the cookies on the baking tray and bake at 375 F for about 10 minutes or until they are golden brown on the bottom. Take out of the oven and let cool for 15 minutes.

For the forsting:

  1. In a small mixing bowl, add all the ingredients and mix using an electric mixer till you get a creamy consistency. If your coconut milk is too watery, you may need to add a bit more palm shortening. Place the frosting in the refrigerator until you are ready to frost the cookies.


The frosting recipe is enough to frost about 6 cookies. Double the recipe to make enough frosting for all the cookies.


#nutfreeglutenfreeshortbread #dairyfreeshortbread #glutenfreeshortbread #aipcookies #paleocookies #AIPshortbreadcookies #grainfreecookies #AIPpinkfrosting

bottom of page