It is that time of year when everything gets super busy. At the very time when the spirit is about family and friends, life seems to scream by at fast pace. Thats why I came up with these cookies. One base, two ways. You can have two kinds of autoimmune paleo protocol compliant cookies in under 30 minutes. Not only can you sneak a sample of the dough, they taste amazing fresh out of the oven, freeze well and can be transformed into any shape you want. The dough is perfect to roll out, and can be refrigerated for use at a later date.
*Notes: I used Nutiva Organic Shortening (a blend of red palm and coconut). To make cookies as pictured, follow directions. To save for late, wrap dough in plastic wrap and refrigerate up to one week. Let warm on the counter for one hour before using. To make cut out cookies, roll dough on a floured surface (using tiger nut flour) cut out using desired shape. Bake 8-10 minutes depending on size of cutout.
- ½ c softened palm oil shortening
- 2 tbsp coconut oil
- ¼ c coconut sugar
- 2 c tigernut flour
- ½ c tapioca starch
- ¼ tsp baking soda
- ¼ tsp sea salt
- 2 tbsp honey, melted
- 2tbsp blackstrap molasses, melted
- 1 tsp each ginger and cinnamon
- To make base dough, cream first 3 ingredients together
- add flours, soda and salt
- mix well
- Divide into two portions
- To make the sugar cookie dough, add honey to one portion.
- To make the gingerbread, add molasses and spices
- To make as pictured, scoop 1 tbsp portions and rounded into balls
- Place onto greased cookie sheet. Flatten with a fork
- Bake for 12 min in preheated 350 deg oven
- Pull out of oven but leave to cool at least 5 min on cookie sheet. They will harden and make it easier to transfer off sheet. If you try to remove beforehand, the cookies will crumble.
*This post was shared on AIP Recipe Roundtable at Phoenix Helix