Just like Gingernuts only AIP!
If you like coconut cream, they would be amazing served warm with a dollop of coconut cream and a sprinkle of cinnamon. We love a strong ginger flavour in our cookies; you can adjust the ginger powder to your liking. Create your own funky shapes or use fun cookies cutters to suit any occasion.
1/4 cup coconut oil, melted
3 tbsp maple syrup, rice malt syrup or raw honey
1 tsp vanilla essence or paste
1 tbsp gelatin powder (grass fed)
1/2 cup cassava flour
1/4 cup tigernut flour
1/2 tsp baking powder
pinch pink salt
1-2 heaped tsp ginger powder (ground ginger)
Preheat oven to 180°C and line an oven tray with baking paper, set aside.
Place all ingredients in a bowl and combine well using a metal spoon.
Tip dough out onto a clean bench and knead slightly to form a ball. Roll out dough between two baking paper sheets, thickness can be 3-6mm. Peel away the top sheet and cut dough into desired shapes or using a Christmas cookie cutter. Gently transfer cookie shapes to the prepared oven tray and repeat with remaining dough.
Bake cookies for 12-15 minutes or until they are golden at the edges.
Remove from oven and allow them to cool completely.
Store cookies in an airtight container in the pantry – if you have any left!
I double this recipe every time and they don’t last a day…..