Root Cookies by Hayley (AIP,Vegan)

These cool, rainy, autumn days are getting shorter and shorter. Therefore, they feel more and more like cookie days. Right?

These colourful root veggie cookies developed by my dear friend Hayley of I Eat Real Food practically scream cozy, comforting and nourishing, while also bringing a good dose of sunshine with their bright colours. They are the perfect fall treat, especially for those of us who are healing illnesses and allergies. She has even written about cookie energetics! These bright bites are flourless and sugar-free – sweetened only by those adrenal-assisting, craving-satisfying, nutrient dense root veggies. They are potentially the “healthiest” cookies alive, and are so tasty!


I met Hayley when I first moved to Victoria. She contacted me through Instagram as we were both eating/living AIP. We had tea and a walk, and have been walking/talking ever since! She is a recent acupuncture grad, and is busy studying for and writing exams for her license. She has worked creating recipes for clients, and has also studied nutrition – she’s a wealth of information!

Hayley is also the creator of the original (and seriously amazing) Zucchini Cheese, so if that doesn’t tell you enough about her amazing recipes and food creations, very little will! Check out her other recipes and valuable information on autoimmunity, nutrition, Chinese medicine, health and wellness – you won’t be disappointed.

These cookies pair deliciously well with Hayley’s Herbal Coffee or my own Dandelion Coffee…. On to the recipe!


Root Cookies

Prep time: 5 minutes
Cooking time: 20 – 40 minutes
Setting time: 1 hour
Yields: 5 small cookies


  • 2 small sweet potatoes or 1 cup of root/tuber/taproot vegetable of choice, whole or chopped. (In the photo above: white and purple sweet potato, yam, plantain, parsnip, and carrot)
  • 2 tbsp. coconut butter
  • 1 tsp. coconut oil
  • Dash of sea salt, optional
  • Optional additions: home-made carob chips or chocolate, sulfite and sugar-free dried fruit, shredded or flaked coconut, chopped date, cinnamon, carob or cacao powder. 
  1. Preheat your oven to 375F. Place the sweet potatoes onto a baking sheet, pierce with a fork, and bake for 40 – 45 minutes until soft. If you have chosen carrot, parsnip, kabocha squash (or other dry moderate-high carb vegetable), or plantain: peel, chop, and steam in a steamer basket until just soft or al dente.
  2. Scoop flesh from sweet potato skin or drain vegetables of choice, measure, and transfer to a small food processor. Blend with the remaining ingredients until smooth. If the mixture is too runny you can add a little bit of shredded coconut (preferably blended into flour — do not use conventional coconut flour as this results in a different texture/taste).
  3. Transfer to a bowl and refrigerate the root puree until it stiffens, about 20 – 30 minutes. You can speed this up by placing it in the freezer.
  4. Use a measuring spoon (tbsp. size) and scoop. Shape into cookie sized pieces and place on a parchment paper lined baking pan or plate. Transfer the cookies to your freezer or fridge to set, about 30 minutes or so.

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