These paleo gingersnaps are nut, seed, dairy, egg, and grain free so they are perfect for folks on the paleo autoimmune protocol (AIP).
- 1 cup cassava flour
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1/3 cup palm shortening
- 1 tablespoon gelatin, dissolved in 3 tablespoons hot water
- 1/3 cup coconut sugar
- 1/4 cup molasses
- 1/4 cup coconut sugar
- 1 teaspoon cinnamon
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a silicone pan liner.
- Whisk together the flour, spices, salt and baking soda in a small bowl.
- By hand in a larger bowl or using a stand mixer, beat the shortening, 1/3 cup coconut sugar, and gelatin/water mixture until light and fluffy.
- Beat in the molasses and stir in the dry ingredients to make a soft, smooth dough.
- In a small bowl, mix the 1/4 cup coconut sugar and 1 teaspoon cinnamon together.
- Shape dough into small balls (slightly rounded teaspoon) and roll each in the cinnamon-sugar.
- Place the cookies about 2 inches apart on the cookie sheets and lightly press them down with your hand (they will not spread while baking like conventional recipes).
- Bake for 10-13 minutes, or until they are firm.
- Transfer the cookies to cool on a wire rack. They will get crisp as they cool, but may lose some of that crispness if you are in a humid climate.
- Category: Dessert