Soft Gingerbread Cookies
AIP/Grain-Free/Nut-Free/Seed-Free/Go Wild Compliant
Makes 36 Cookies
Prep Time: 10 minutes
You know how chefs have signature dishes? This is my “signature cookie!”
These gingerbread cookies are so soft and tasty that your friends won’t know they are grain-free and packed with a prebiotic! In fact, my kids love these cookies so much that I have to hide them in the freezer or they will be devoured in one day! Ha!
I’ve provided 2 recipe options below. One option mimics a typical gingerbread cookie. I recommend choosing this first option when sharing these cookies with friends and family. The second option is a “medicinal cookie,” which contains less sugar and more healing nutrients.
As always, choose organic when possible and ask your body if it wants each ingredient.
Personalize your diet based on your body’s individual needs. Before adding each ingredient, ask your body if it wants that specific ingredient. If not, leave it out. If it does, ask how much it wants.
Feel free to venture outside of this recipe by asking your body if it wants to include other flours, herbs, or spices that aren’t listed below.
Ingredients:
2 Cups Tigernut flour (Tigernut is not a nut; it’s a root vegetable and a prebiotic)
1/2 Cup arrowroot powder
2 Tablespoons coconut flour
2-4 teaspoons ground ginger (add 2 teaspoons to mimic a typical gingerbread cookie; add 4 teaspoons for a medicinal cookie)
1/2 teaspoon freshly ground cinnamon
1 teaspoon baking soda
2 Tablespoon gelatin from grass-finished cows†
1/2 Cup unsulphured blackstrap molasses
1/2 Cup maple syrup* (reduce to 1/4 cup if making a medicinal cookie)
2 Tablespoons maple sugar (omit if making a medicinal cookie)
4 Tablespoons palm shortening†
*I infuse maple syrup with vanilla bean sticks because it adds a depth to the cookie flavor; however, beans are not Go Wild-compliant.
†Feel free to replace the gelatin with two eggs and the palm shortening with 4 Tablespoons butter from A2A2, 100% grass-fed cows.
Instructions:
Preheat oven to 350˚F.
Using an electric mixer, add all ingredients to the mixing bowl. Mix on medium speed until thoroughly combined; roughly 20-30 seconds.
Scoop by spoonful onto cookie sheet, either bare of lined with unbleached parchment paper. Optional: Roll cookies in maple sugar to coat the outside. This, of course, increases the sugar content of the cookie, but it also provides a more “typical” gingerbread cookie taste.
Bake for 6-7 minutes. If you can wait until they cool, which I usually can’t (Ha!), allow them to come to room temperature because they taste better.
Store in an air tight container in the refrigerator for up to one week or the freezer for up to 3 months.
