I found an AIP Paleo recipe that is gluten and dairy-free. This comes in handy if you have an allergy-challenged family member (me!) or someone who has celiac like my daughter and husband do. I added back eggs and included them in the recipe. My comments are in bold. Click on Gingerbread Cookies if you want to see the original post.
Gingerbread Cookies (AIP, Paleo)
By Meagen Ashley
Prep Time 10 minutes
Cooling Time 15 minutes
Total Time 25 minutes
Servings 16 cookies
1/4 cup coconut flour
1/2 cup arrowroot starch
1 cup tiger nut flour (I used almond flour)
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 tsp ginger
1/2 cup palm shortening or coconut oil, melted measure solid (I used coconut oil)
1/2 cup maple syrup
1 Tbsp molasses
1 tsp vanilla extract, alcohol-free
1 Tbsp gelatin (see below)
1/4 cup water for gelatin egg (I used two eggs as a replacement for gelatin and gelatin egg)
2-3 Tbsp maple or coconut palm sugar optional for topping
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large bowl, combine the dry ingredients (coconut flour, arrowroot, tiger nut (almond) flour, ginger, cinnamon, salt, baking soda). Be sure to sift the (almond) tiger nut flour.
Stir in the palm shortening, maple syrup, vanilla, and molasses until a wet, sticky dough forms.
Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy. (Skipped this. Used two eggs)
Add the gelatin egg (I replaced with two eggs) into the large bowl. Stir quickly and mix until the dough thickens again and the gelatin egg is fully incorporated into the dough.
Drop Tablespoon sized amounts of dough onto the lined baking sheet—about 6 per baking sheet, leaving lots of space between for the cookies to expand. (I found they did spread out and made big cookies.)
Sprinkle lightly with maple or coconut sugar if desired. Put in the oven and bake for 12-15 minutes or until golden brown on the edges. (I did sprinkle with coconut sugar.)
Remove from the oven and sprinkle lightly with the maple or coconut sugar again, if desired. Let cool on the pan for 15 minutes. Then move to a cooling rack to cool completely.
Store in a glass container in the fridge for up to 5 days or freeze for up to 3 months.
The cookies were a hit here. I froze half for Christmas, and the other half is gone! Thank you, Staci, for putting together this fun Virtual Cookie Exchange 🙂
Here is link to the tour:
https://stacitroilo.wordpress.com/?p=10789
Embrace your inner child with a good cookie this season. D. L. Finn
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