AIP Gingerbread Cookies & Frosting

9 thoughts on “AIP Gingerbread Cookies & Frosting”

  1. Thanks Wendy, they look amazing. I Want to make these for sure. My tradition for gingerbread includes chocolate. Do you think a little carob powder added in would work? How do they taste without the frosting, still yummy?

    1. Sure! I made frosting for decorating using carob. One thing I’ve learned on the AIP is that each person is different, and we have to do what works for us individually. Incidentally, these should be eaten right away! I’ve found that baking with cassava flour, baked goods wilt pretty quickly, unlike things baked with gluten. I don’t know why. 🤷🏼‍♀️ Let me know how they turn out! -Wendi

  2. Hi there,
    Just curious about the gelatin as I’m not a fan of what it does to food haha even in tiny amounts. Is it essential in your recipe? I love working with Cassava and found it blends amazing with almond flour in baking–puffs it all up!

    1. Hi, Judy! I’m using gelatin to replace eggs. How I WISH I could use eggs in my baking recipes – and almond flour, too – but those are avoided on the AIP. Folks who are sensitive to nuts could react to almond flour. If you tolerate it, I say, go for it! I bet it would be delightful. Thanks for stopping by! 🙂

      1. Thank you Wendy, very clever! These are for one of my sons who needs to be on the AIP for about 6 months and I want to make sure he doesn’t miss out on gingerbread this year!

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