Gingerbread is my all-time favourite cookie. Here’s a wonderful AIP-friendly recipe for the holidays!
Here is my first big recipe overhaul…in perfect time for the holidays!
It was very important to me to achieve the taste and consistency of the gingerbread recipe I grew up making every Christmas season. We tweaked it a fair bit back then too; my brother is diabetic so we tried “sugar-less” versions, we tried different flours, used egg-replacers, tried various icings, and we definitely increased ALL the spices! It was also a ginormous recipe, so I have adjusted that too. Try your own adjustments – this recipe is pretty resilient to change!
Gingerbread Cookies (makes approx 4 doz)
1/2 c. palm shortening or coconut oil
1/2 c. sugar (brown, coconut, etc.)
2 Tbsp applesauce
3/4 c. molasses
1 c. coconut flour (+ 1/2 c. depending)
3/4 c. tapioca starch
3/4 c. cassava flour
1 Tbsp ginger
2 tsp cinnamon
1 tsp nutmeg (if tolerated – not AIP)
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