Paleo Gingersnaps... made with cassava flour!
 
Prep time
Cook time
Total time
 
These paleo gingersnaps are nut, seed, dairy, egg, and grain free so they are perfect for folks on the paleo autoimmune protocol (AIP).
Author:
Recipe type: Dessert
Serves: 24 small cookies
Ingredients
  • 1 cup cassava flour
  • ½ teaspoon ginger
  • ½ teaspoon cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • ⅓ cup palm shortening
  • 1 tablespoon gelatin, dissolved in 3 tablespoons hot water
  • ⅓ cup coconut sugar
  • ¼ cup molasses
  • ¼ cup coconut sugar
  • 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a silicone pan liner.
  2. Whisk together the flour, spices, salt and baking soda in a small bowl.
  3. By hand in a larger bowl or using a stand mixer, beat the shortening, ⅓ cup coconut sugar, and gelatin/water mixture until light and fluffy.
  4. Beat in the molasses and stir in the dry ingredients to make a soft, smooth dough.
  5. In a small bowl, mix the ¼ cup coconut sugar and 1 teaspoon cinnamon together.
  6. Shape dough into small balls (slightly rounded teaspoon) and roll each in the cinnamon-sugar.
  7. 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).
  8. Bake for 10-13 minutes, or until they are firm.
  9. 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.
Recipe by Gutsy By Nature at https://gutsybynature.com/2015/01/25/paleo-gingersnaps-cassava-flour/