Nut/Cassava Free Gingersnap Cookies (AIP, Paleo)
Classic Gingersnap Cookies that also happen to be AIP, Paleo and top 9 allergen free.
2 cups Beth Blends Nut/Cassava Free Grain Free Flour Blend
1 1/2 teaspoons Ground Ginger
1/2 teaspoon Salt
2 tablespoons Gelatin
1 1/2 teaspoon Vanilla Extract
1 tablespoon Blackstrap Molasses
1/4 cup Honey
1 cup Palm Shortening
2 tablespoons Maple Sugar, plus additional if needed
Preheat oven to 350 degrees. 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 completly on baking sheet, then serve.
- 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 is they aren’t completely cool.
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