Paleo Nut Free Gingerbread Cookies (AIP-Friendly, Vegan-Option)
These nut free gingerbread cookies are fun, easy, and so tasty, and you'll never know that they are paleo and AIP! Made with cassava flour and coconut flour, and sweetened with maple syrup.
Servings: 16 cookies
Calories: 134kcal
Ingredients
- 3/4 cup cassava flour plus more for rolling
- 1/4 cup coconut flour
- 1 tsp baking soda
- 1/2 tsp sea salt
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/3 cup maple syrup
- 1/2 cup coconut oil or ghee, for paleo
- 2 tbsp blackstrap molasses
Icing
- 1/4 cup coconut butter
- 2 tbsp coconut oil
- 1 tsp honey or maple syrup, for vegan
Instructions
- In a large bowl, mix together cassava flour, coconut flour, baking soda, sea salt, ginger, and cinnamon.
- In separate bowl, whisk together maple syrup, coconut oil and molasses.
- Add wet ingredients to dry and mix together until a dough form.
- Wrap the dough in a plastic wrap, and let it chill in the fridge for 20 minutes to set.
- Preheat the oven to 350 degrees F.
- Remove the dough from the fridge and line a baking sheet with parchment paper.
- Place the dough on another sheet of parchment paper.
- Place another sheet of parchment paper on top of the dough to prevent from sticking, and use a rolling pin to roll the dough into an even 1/4 inch layer.
- Cut into shapes and use a spatula to gently place the cut-out dough on the prepared baking sheet. Repeat with the remaining dough.
- Bake for 10-11 minutes until the cookies are slightly browned on the outside, but still soft at the center.
- Cool on the baking sheet for 20 minutes before removing. The cookies will firm up more as they cool. Cool completely before decorating with icing.
- Make the icing: Melt coconut butter by microwaving in 10 second increments. You can also place the jar in a bowl of hot water for several minutes. Be careful not to heat up too quickly as coconut butter can separate if that happens.
- Add coconut oil and and honey and stir together.
- You can drizzle the icing over the cookies, or place it in a piping bag to decorate. Work quickly as the coconut butter will harden as it cools.
- Wait until the icing is completely cooled before enjoying the cookies.
Nutrition
Serving: 1cookie | Calories: 134kcal | Carbohydrates: 11g | Protein: 1g | Fat: 10g | Saturated Fat: 8g | Sodium: 166mg | Potassium: 40mg | Fiber: 1g | Sugar: 4g | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg