Nut/Cassava Free Gingersnap Cookies (AIP, Paleo)
Classic Gingersnap Cookies that also happen to be AIP, Paleo and top 9 allergen free.
Ingredients
- 2 cups2 cups2 cups Beth Blends Nut/Cassava Free Flour Blend (8oz bag)
- 1 1/2 tsp1 1/2 tsp1 1/2 tsp ground Ginger
- 1/2 tsp1/2 tsp1/2 tsp Salt
- 2 Tbsp2 Tbsp2 Tbsp Grass Fed Gelatin
- 1 1/2 tsp1 1/2 tsp1 1/2 tsp Vanilla Extract
- 1 Tbsp1 Tbsp1 Tbsp Molasses, Blackstrap
- 1/4 cup1/4 cup1/4 cup Honey
- 1 cup1 cup1 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
- 2 Tbsp2 Tbsp2 Tbsp Maple Sugar, plus additional if needed
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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
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper. Put coconut sugar on a small plate and set aside.
- Combine the flour blend, vanilla powder, ginger, salt, and gelatin in a large mixing bowl.
- Add in the molasses, maple syrup and palm shortening and then stir to combine.
- 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.
- 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
Autoimmune Protocol Baked Goods Coconut Free Cookies Dairy Free Egg Free Gluten Free Grain Free Nightshade Free Nut Free Paleo Shellfish Free Sugar Alcohol FreeThis 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. |
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