Paleo AIP GingerSnap Cookies (Nut-free, Egg-free, Coconut-free, Vegan)

I’ve been a fan of ginger ever since I can remember.  If I’m not mistaken my love for this spicy root began when I was little and my family and I would go out for sushi.  No one ever wanted to eat their pickled ginger slices, so of course, I gobbled it all up (along with my miso soup, California and cucumber rolls).  Ever since then, I’ve loved it, and it’s a good thing too, because I’ve sure needed my fair share of it’s medicinal properties for stomach issues, head colds, and nausea.  Now, while today’s recipe isn’t exactly “medicinal,” it sure is allergen friendly. With my Otto’s cassava flour sugar cookie recipe being such a hit, I decided to base the cookie off of it, but with a few minor tweaks.  The result?  A perfectly thick, chewy cookie with hits of winter spices and just the right amount of sweetness.  Because I still don’t handle dense carbs like cassava very well, my taste tester for this recipe was my older brother. And man, was he impressed! He said he isn’t sure how I manage to make such amazing recipes without all the “normal stuff,”  a comment leaving me pretty confident that you too will love these cookies just as much as he did.  

GingerSnap Cookies

Ingredients

• 1 1/5 cups cassava flour
• 2/3 cup non-hydrogenated palm shortening
• 1/2 cup maple syrup
• 1/4 cup mollasses
• 1 tsp vanilla extract
• 1 tbsp ground ginger
• 1/2 tsp cinnamon
• Pinch of nutmeg and cloves *OMIT FOR AIP
• 1/2 tsp baking soda
• 1/2 tsp sea salt

Process

• Using a mixer, beat together shortening, maple syrup, molasses, vanilla extract, and spices.
• Beat in baking soda, salt, and flour until a smooth dough has formed.
• Preheat oven to 350 degrees.
• Roll dough into balls, coat in additional sugar of choice (optional) and place on a parchment lined baking sheet, baking for 12 minutes until just golden on the bottom.
• Allow cookies to cool completely on cookie sheet before serving.

 

Notes: roll in coconut sugar or maple sugar and a pinch of ginger for added taste.  For a keto-friendly, probiotic rich cream cheese icing, use 2 parts Nancys cream cheese, 1 part unsalted butter, powdered swerve to taste, dash of vanilla extract and lemon juice, and almond milk (or) heavy cream to thin the icing out.

 

 

 

Psalms 9:9-10 “The Lord is a refuge for the oppressed, a stronghold in times of trouble”