Ginger Cookies - AIP and Vegan


Cooking Time

18 minutes

Yields

24

Ingredients

1 cup tigernut flour (they're not nuts!)

1 cup cassava flour

1/4 cup coconut sugar

2 tbsp powdered ginger

2 tsp baking soda

1 tsp Ceylon cinnamon

1/2 tsp Himalaya salt

1/2 cup coconut oil, melted

1/4 unsweetened apple sauce

1/4 cup molasses

Directions

Preheat oven to 350F. Sift all of the dry ingredients together in a mixing bowl, getting rid of lumps. Mix in all of the liquid ingredients until well combined. Scoop the dough onto a silicone or parchment covered baking sheet using a 1 tablespoon measure. Bake for 18 minutes, and allow to cool on a rack before eating. You'll burn your mouth if you eat them hot! 

Notes

I just love gingercookies, and as it is now fall, my favourite time of the year; these will be perfect for Thanksgiving and Halloweeny events. Even up to the holiday season! They're light and fluffy on the inside, with a bit of a crisp on the outside. The tigernut flour is low carb, high fiber, and a good source of prebiotics (the stuff that feeds the good bacteria in your gut). The cassava flour is higher carb, low fiber, but works well for this recipe. The coconut sugar is a low GL sugar, but it is still sugar! So go easy on these. The fiber and prebiotics in the tigernut flour may cause a bit of flatulence for anyone whose gut microbiome is out of whack, so try just one cookie first and give it some time to see how you react to it before you eat the rest of them. ;)  Tigernut flour is pretty new to the North American market, it is not a nut, and it doesn't come from tigers, so I have no idea why they called it that! It's a tuber, that kind of looks like a nut, so that part I get. They're sort of sweet, and good as a nut alternative if you're allergic or have been unable to reintroduce nuts and seeds on the AIP. Or even with nuts, if you can eat them.



Credit

my own cravings