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

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

15 minutes

10 minutes

Difficulty:

Intermediate

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
Calculated per serving.

by Beth Blends

View original recipe

Serves: 24

Ingredients

2 cups Beth Blends Nut/Cassava Free Flour Blend (8oz bag)
1 1/2 tsp ground Ginger
1/2 tsp Salt
2 Tbsp Grass Fed Gelatin
1 1/2 tsp Vanilla Extract
1 Tbsp Molasses, Blackstrap
1/4 cup Honey
1 cup Organic [*Spectrum Brand, sustainably sourced] Palm Oil Shortening
2 Tbsp Maple Sugar, plus additional if needed

Shop

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.