Crispy Gingerbread Cut Out Cookies (paleo, vegan, AIP)
No need for you to miss out on holiday treats with this easy recipe.
Servings: 40 small cookies
Calories: 57kcal
Ingredients
For the cookies :
- 180 grams tigernut flour (no substitutions)
- 140 grams arrowroot (see notes below for substitutions)
- 1 teaspoon ground cinnamon
- ⅛ teaspoon cloves
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- Pinch of sea salt
- 1 Tablespoon blackstrap molasses
- 3 Tablespoons maple syrup
- 4 Tablespoons extra virgin olive oil
- 3 Tablespoons water
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla extract
For the optional icing :
- coconut butter barely warm
For an optional coconut free icing :
Instructions
- Preheat oven to 360°F (180°C)
- In a large bowl, combine all the dry ingredients (tigernut flour, arrowroot, cinnamon, ginger, cloves, baking soda and salt)
- In a separate bowl combine all the liquid ingredients (blackstrap molasses, maple syrup, olive oil, water, lemon juice and vanilla extract).
- Add the wet ingredients to the dry ingredients and mix with a spoon to form a ball of dough.
- Place a piece of parchment paper on your work surface and transfer the ball of dough on it. Flatten it slightly with your hands and put a second parchment paper on top of the dough. Roll out the dough to 3/16 inches (5 mm) between the 2 parchment papers, using a rolling pin.
- Cut out your cookies into any shape you like.
- Use a cake server or spatula to carefully transfer the cookies to a baking sheet lined with parchment paper.
- Once the baking sheet is full (I got 20 small cookies per pan), bake for 10-15 minutes or until golden. (I usually bake it for 12 minutes but I always start checking a little earlier just to be sure).
- While your first batch is cooking, re-roll the dough and start over until there isn't any dough left.
- Once all the cookies are cooked, allow them to cool down completely before eating or decorating.
Optional:
- If you want, you can decorate the cookies. For that, you can either spread the icing on using a knife or pipe it on with a piping bag. Chill until frosting is set. Voilà! Bon appétit!
Notes
Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.
If you are not cassava intolerant, you can use tapioca flour instead of arrowroot. Both are AIP compliant. If you are not on the AIP diet you can use potato or corn starch instead of arrowroot.
You can of course adapt spice quantities according to your own taste.
Baking time is 10-15 minutes. Most of the time I bake them for 12 minutes but I always start checking a little earlier just to be sure they are not burning. From one oven to another baking time will vary. So make sure to keep an eye on your gingerbread cookies once they hit 10 minutes in the oven.
If you don't have a cookie cutter, you can use a knife to cut your cookies in any shape you like. You can cut the shapes in a parchment paper and then use them as a pattern.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used. Please note that the nutrition facts don't take into account the optional icing.
Nutrition
Calories: 57kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 28mg | Potassium: 13mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg