Gingerbread Cookies (AIP)

When I was in culinary school the head patisserie chef was from Austria. As a young man he worked in the royal family kitchens and shared his gingerbread recipe with us.

These cookies are reminiscent of that recipe. When baking the whole house smells spicy and warm. Perfect for the holidays and all winter long.

For this bake I used King Arthur gingerbread spice mix. Made things even easier!

I love these and they always bring me comfort with a hot cup of tea. I hope you enjoy.

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Gingerbread Cookies (AIP)

Yield: 11-12

Author: Martha Saunders

Prep time: 5 MinCook time: 12 MinTotal time: 17 Min

I love making these cookies, the house smells spicy and warm. Enjoy

Ingredients

• 1/3 cup palm shortening or ghee
• 2 Tbsp maple syrup
• 2 Tbsp molasses
• 1/2 tsp vanilla
• 2/3 cup tapioca flour/starch
• 1/2 cup + 1 Tbsp tiger nut flour
• 1 Tbsp gelatin
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp ground ginger
• 1/8 tsp allspice
• 1/8 tsp nutmeg
• 1/8 tsp ground cloves

Instructions

1. Preheat oven to 350 degrees. Put a piece of parchment paper on to a cookie sheet and set aside.
2. Mix all wet ingredients in a small bowl.
3. Mix all dry ingredients in a separate small bowl. Stir to combine.
4. Add the dry ingredients into the wet and stir until smooth.
5. Scoop small ice cream scoop to make 12 cookies.
6. Bake for 10-12 minutes.
7. Let cool completely before eating.

Notes

If you are looking to sweeten it up you can roll the cookie in turbinado or coconut sugar before baking. (not truly AIP, but makes for an added crunch)

Did you make this recipe?

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