For my AIP friends, these cookies are heaven! they honestly taste very much like real Gingernuts, they just don’t break your teeth. :/
- 1/4 cup coconut oil, melted
- 3 tablespoons maple syrup, rice malt syrup or raw honey
- 1 teaspoon vanilla essence
- 1 tablespoon gelatin powder
- 1/2 cup cassava flour
- 1/4 cup tigernut flour
- 1/2 teaspoon baking powder
- pinch pink salt
- 1-2 heaped teaspoons 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 and form a ball.
- Roll out dough between two baking paper sheets, dough thickness can be 3-6mm.
- Peel away the top sheet and cut dough into desired shapes or using a 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!
|Amount Per Serving|
|% Daily Value*|
|Total Fat 13.73 g||21.1%|
|Sodium 127.38 mg||5.3%|
|Total Carbohydrate 30.43 g||10.1%|
|Dietary Fiber 0.31 g||1.2%|
|Sugars 11.41 g|
|Protein 3.32 g|
|Vitamin A 0.0 %||Vitamin C 0.01 %|
|Calcium 5.5 %||Iron 3.51 %|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Clean Lunchbox
- Cassava flour and tigernut flour work really well together and are AIP friendly, however you could swap one for another flour, (tapioca or buckwheat flour). The cookies will be a different texture.
- Try added a little nutmeg to the dough aswell. If you are not so keen on ginger, this can also be substituted for another spice
These cookies freeze well. I actually like then straight from the freezer, they are kinda chewy.