If you’re looking for AIP desserts to enjoy during the holidays, you have to try these AIP Gingerbread Cookies. It’s a family friendly AIP Christmas cookie.
What is tigernut flour?
Tigernuts are a small root vegetable that is ground down into flour.
Is tigernut flour AIP?
Sine tigernut aren’t actually nuts but tubers, they are AIP compliant. It does have a nutty flavor so keep this in mind when using tigernut flour.
What can I use instead of tigernut flour?
I wouldn’t recommend switching out gluten free flours or using subsitutes. Gluten free flours are not the same and can’t be used interchangeably. When you switch out one flour, it may mean changing the entire recipe.
Is cassava flour AIP?
Yes, cassava is a root vegetable therefore it’s AIP compliant. Cassava flour comes from the peeled, dried and ground root of the cassava plant. You can find these in the grocery store. They are usually called yucca.
Is tapioca flour AIP friendly?
Yes. Like cassava flour, tapioca flour or tapioca starch also comes from the cassava. Tapioca flour specifically comes from the root of the cassava similar to cassava flour but through a different process. To create tapioca flour, the cassava root is turned into a wet pulp then the starch is essentially squeezed from the pulp. The starchy liquid is then dried and what remains is the flour.
Is there an arrowroot flour substitute?
Tapioca flour or starch is sometimes a good substitute for arrowroot flour. The substitution works in this recipe but not all. They are very similar but from completely different plants. They both have a neutral flavor so they don’t interrupt the flavor of your dish. If you’re looking for more information about arrowroot vs tapioca starch check out this article from ehow.com.
I’ve used a combination of all three flours (arrowroot, cassava and tigernut) in this recipe. I like using a combination of all three as they have a different texture and flavor. I feel like using a combination gives me the best results when baking.
How to make AIP Gingerbread Cookies
In a large bowl combine the shortening, molasses and maple sugar. In a small bowl combine the dry ingredients the set aside.
Using a hand mixer cream the wet ingredients. Next add the flour mixture and stir to combine. Then add the coconut milk one tablespoon at a time. Add just enough so that the dough starts to form a ball. If it’s too sticky add little more tapioca flour. Just want just enough flour/moisture so that you can form a ball.
Once everything is combined, form a ball with the dough and flatten it slightly. Next wrap the dough in plastic wrap and place it in the refrigerator for about one hour.
Preheat oven to 350 degrees. Grease the baking sheet and then set aside.
Roll dough on arrowroot starch sprinkled parchment paper or solid surface counter tops to 1/4-1/2 inches. Don’t make them any smaller than 1/4 inch otherwise they will burn. Additionally, you need to make them all the same size so that they all cook evenly.
Cut into shapes and place on the baking sheet. A metal spatula is very helpful in separating the dough from the paper and transferring the dough cutouts from the paper to the baking sheet.
Place the baking sheet into the oven for 12 minutes. Take care not to let the edges of the cookies burn. Let the cookies cool before eating or icing.
The final step is icing the cookies. You can either spread the icing on using a pastry knife or pipe it on with a bag as shown in the photos. Please note that this step is optional.
Tips for making the best AIP Gingerbread Cookies
- The cookies need to be the same thickness so that they all cook evenly.
- The cookies need to be between 1/4-1/2 inches.
- If the cookies spread during cooking, they may have had too much moisture in them and been too thin. I’d suggest adding a little more tapioca flour and increasing the thickness of the dough.
- I used a piping bag, a Wilton frosting tip (tip 55) and a twist quick decorating coupler. The coupler I used is no longer available however; these couplers would work as well. I bought this set of ‘writing tips’ and just used tip 55 (each tip has a number etched on it).
If you love this AIP Gingerbread Cookies recipe then you’ll love these other AIP desserts.
- AIP Ginger Cookies (aka AIP Gingersnaps) If you’re looking for the flavor of gingerbread without rolling out dough or frosting then I’d recommend this cookie. It’s the same ginger flavor but without the additional steps.
- AIP ‘Chocolate’ Chip Cookies (coconut free)
- AIP Chocolate Cake
- Gooey Apple Sheet Cake
- AIP Pumpkin Pudding
- No Bake Pumpkin Pie
- AIP Coconut Pumpkin Panna Cotta
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AIP Gingerbread Cookies
Equipment
- Wire Cooling rack
- Hand Mixture
- Piping bag and tip (optional)
Ingredients
- 3/4 cup Palm Shortening plus additional 1 tablespoon for greasing baking sheet
- 2 tablespoons Blackstrap Molasses
- 1/4 cup Maple Sugar coconut sugar is a good substitute
- 3/4 teaspoon Vanilla Powder
- 1 cup Arrowroot Starch Tapioca Starch is ok, plus additional for rolling out dough
- 1/2 cup Cassava Flour
- 1/4 cup Tigernut Flour
- 1 tablespoon Gelatin I used Vital Proteins
- 1 teaspoon Baking Soda
- 1/2 teaspoon Cream of Tartar
- 1/2 teaspoon Salt
- 1 teaspoon Ground Cinnamon
- 2 teaspoon Ground Ginger
- 3 tablespoons Coconut Milk
- AIP Vanilla Frosting for Decoration (optional)
Instructions
- In a large bowl combine the shortening, molasses and maple sugar. In a small bowl combine the dry ingredients the set aside.
- Using a hand mixer cream the wet ingredients. Next add the flour mixture and stir to combine. Then add the coconut milk one tablespoon at a time. Add just enough so that the dough starts to form a ball. If it’s too sticky add little more tapioca flour. Just want just enough flour/moisture so that you can form a ball.
- Once everything is combined, form a ball with the dough and flatten it slightly. Next wrap the dough in plastic wrap and place it in the refrigerator for about one hour.
- Preheat oven to 350 degrees. Grease the baking sheet and then set aside.
- Roll dough on arrowroot starch sprinkled parchment paper or solid surface counter tops to 1/4-1/2 inches. Don’t make them any smaller than 1/4 inch otherwise they will burn. Additionally, you need to make them all the same size so that they all cook evenly.
- Cut into shapes and place on the baking sheet. A metal spatula is very helpful in separating the dough from the paper and transferring the dough cutouts from the paper to the baking sheet.
- Place the baking sheet into the oven for 12 minutes. Take care not to let the edges of the cookies burn. Let the cookies cool before eating or icing.
- The final step is icing the cookies. You can either spread the icing on using a pastry knife or pipe it on with a bag as shown in the photos. Please note that this step is optional.
Notes
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
We love these biscuits! I subbed olive oil in for the palm shortening because I can't get it where I am and these still turned out lovely!
Yeah. That's made my day. And good to know about the palm shortening substitute! Thank for sharing.