AIP / Allergy Friendly Key Lime Thumbprints

Apr 17, 2024

Its not often we get to work with award winning restaurants to develop a dessert recipe (or three!), but when we do, we savor every last bite!

The below recipe was developed by Pastry Chef, Savannah Foltz, of Supperland in Charlotte, NC.  She crafted a 100% AIP, allergy-friendly dessert board for a recent event, and this morsel was a part of it!  The other 2 desserts on the board included: Mini Pineapple Upside Cakes and Raspberry Brownie Bites.

Okay, hope you enjoy these as much as we do!

Key Lime Thumbprints


Cookie (1 package yields 15 cookies) 

Coconut Key Lime Custard Filling (NOTE: This filling recipe yields enough to fill 2 packages of cookie mix.  So cut in half, or enjoy the other half of the filling for another purpose!)

  • 1 large ripe avocado
  • 6 tablespoons lime juice
  • 1 lime, zested
  • ½ teaspoons maldon sea salt 
  • ¾ c coconut manna, melted
  • ½ c coconut oil, melted
  • ⅓ c maple syrup 
  • The smallest amount of blue spirulina powder (this is simply for color and was skipped the night of the dinner) 


  • Prepare cookie dough according to package instructions. 
  • Make 1 inch dough balls and bake at 350°F for 10 minutes on pachment.
  • As soon as they come out of the oven, while still very hot, use the back of a tablespoon to create a crater (or thumbprint). Allow to cool fully. 
  • Meanwhile, combine all ingredients for the key lime custard in a vitamix or the like and blend until completely smooth. 
  • Fun tip: Add spirulina if you wish for a greener color!  Note, spirulina is not AIP elimination phase compliant.
  • Use a 1oz scoop to portion custard into each thumbprint. Serve at room temperature. 


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