Nut/Cassava Free Gingersnap Cookies (AIP, Paleo) (Edit recipe)

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Classic Gingersnap Cookies that also happen to be AIP, Paleo and top 9 allergen free.

PREP TIME

15 minutes

COOK TIME

10 minutes

INGREDIENTS

9

Serves: 24

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Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Put coconut sugar on a small plate and set aside.
  2. Combine the flour blend, vanilla powder, ginger, salt, and gelatin in a large mixing bowl.
  3. Add in the molasses, maple syrup and palm shortening and then stir to combine.
  4. Roll about 2 tablespoons of dough per cookie in your hand. Then roll it in the coconut sugar before placing it on the baking sheet. Using the bottom of a glass, gently press down on the cookie so it’s somewhat flattened. Leave about 2 inches between cookies.
  5. Bake until edges are golden-brown, about 10 minutes. Let cool completely on baking sheet, then serve.

Notes

Keep in a resealable container at room temperature for 2-3 days. // If you only have vanilla powder, use 3/4 teaspoon as a substitute for vanilla extract. // 2 cups of Beth Blends Nut/Cassava Free Grain Free Flour Blend equals 8 ounces or 1 – 8oz bag // It’s best to let the cookies cool completely on the baking sheet before touching them. They may crumble if they aren’t completely cool.

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About This Recipe

Show nutritional information
This is our estimate based on online research.
Calories:172
Fat:10 g
Carbohydrates:19 g
Protein:1 g
Cholesterol:0 g
Sodium:271 mg
Fiber:3 g
Sugars:5 g
Sugar Alcohol:0 g
Calculated per serving.
Autoimmune Protocol Baked Goods Coconut Free Cookies Dairy Free Egg Free Gluten Free Grain Free Nightshade Free Nut Free Paleo Shellfish Free Sugar Alcohol Free

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