AIP Gingerbread Cookies
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5.0
3 reviews
Excellent
AIP Gingerbread Cookies
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These AIP Gingerbread Cookies are totally gluten, dairy and refined sugar free but taste shockingly like the real deal! With these AIP Christmas cookies, there’s no need for you and your AIP compliant family to miss out on a holiday tradition. This recipe fits the Vegan, Paleo and AIP diets.
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Ingredients
- 3/4 cup palm shortening plus additional 1 tablespoon for greasing baking sheet
- 2 tablespoons blackstrap molasses
- 1/4 cup maple sugar coconut sugar is a good substitute
- 3/4 teaspoon vanilla powder
- 1 cup arrowroot starch Tapioca Starch is ok, plus additional for rolling out dough
- 1/2 cup cassava flour
- 1/4 cup Tigernut Flour
- 1 tablespoon gelatin I used Vital Proteins
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoon ground ginger
- 3 tablespoons coconut milk
- AIP Vanilla Frosting for Decoration (optional)
Instructions
- In a large bowl combine the shortening, molasses and maple sugar. In a small bowl combine the dry ingredients the set aside.
- Using a hand mixer cream the wet ingredients. Next add the flour mixture and stir to combine. Then add the coconut milk one tablespoon at a time. Add just enough so that the dough starts to form a ball. If it’s too sticky add little more tapioca flour. Just want just enough flour/moisture so that you can form a ball.
- Once everything is combined, form a ball with the dough and flatten it slightly. Next wrap the dough in plastic wrap and place it in the refrigerator for about one hour.
- Preheat oven to 350 degrees. Grease the baking sheet and then set aside.
- Roll dough on arrowroot starch sprinkled parchment paper or solid surface counter tops to 1/4-1/2 inches. Don’t make them any smaller than 1/4 inch otherwise they will burn. Additionally, you need to make them all the same size so that they all cook evenly.
- Cut into shapes and place on the baking sheet. A metal spatula is very helpful in separating the dough from the paper and transferring the dough cutouts from the paper to the baking sheet.
- Place the baking sheet into the oven for 12 minutes. Take care not to let the edges of the cookies burn. Let the cookies cool before eating or icing.
- The final step is icing the cookies. You can either spread the icing on using a pastry knife or pipe it on with a bag as shown in the photos. Please note that this step is optional.
Notes
- The cookies need to be the same thickness so that they all cook evenly.
- The cookies need to be between 1/4-1/2 inches.
- If the cookies spread during cooking, they may have had too much moisture in them and been too thin. I’d suggest adding a little more tapioca flour and increasing the thickness of the dough.
- I used a piping bag, a Wilton frosting tip (tip 55) and a twist quick decorating coupler. The coupler I used is no longer available however; these couplers would work as well. I bought this set of ‘writing tips’ and just used tip 55 (each tip has a number etched on it).
Nutrition Information
Show Details
Serving
1cookie
Calories
128kcal
(6%)
Carbohydrates
11g
(4%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
3g
(15%)
Sodium
128mg
(5%)
Potassium
55mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin C
1mg
(1%)
Calcium
14mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 128 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 128kcal | 6% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Sodium | 128mg | 5% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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