AIP Gingerbread Cookies and Frosting

These AIP Gingerbread Cookies and Frosting taste just like my great-grandmother’s cookies. You can join the cookie decorating fun, even while on a healing diet!

COOKIES!!!  I thought I would have to give up baking when I went on the AIP, but I have found ways…  This year, I had a powerful yearning for gingerbread.  I found my great-grandmother’s recipe for gingerbread, and adapted it, since the original had tons of sugar, and many non-compliant ingredients.  

I learned something during this process which has saved me. In this recipe and any others that require rolling the dough (even my AIP pie crust!), place the dough between two sheets of parchment paper before rolling. This keeps your dough from drying out with too much flour! Try it!

One last thing. You will need a food processor for this recipe. There is just no getting around it. A good friend of mine tried to use a blender, and it didn’t work. Fortunately, Santa brought her a food processor, and it worked beautifully!

Now, I pass this recipe on to you with warm wishes for a simple, lovely holiday season.

Happy baking!!!!

💗,

Wendi

AIP Gingerbread Cookies and Frosting

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: DessertCuisine: AIP, PaleoDifficulty: Easy

Yield

2

dozen

Dough Prep time

25

minutes

Bake time

10

minutes

Chill

30

minutes

These AIP Gingerbread Cookies and Frosting taste just like my great-grandmother’s cookies. You can join the cookie decorating fun, even while on a healing diet!

Ingredients

• For the cookies:

• 1/2 C. 1/2 chopped, pitted dates

• 1/2 C. 1/2 blackstrap molasses

• 1/2 C. 1/2 palm shortening

• 1/2 C. 1/2 full fat coconut milk

• 1 T. 1 apple cider vinegar

• 1 C. 1 (150 g) or 5 1/4 ozs. cassava flour

• 1 1/2 C. 1 1/2 (173 g) or 6 ozs. arrowroot flour

• 1 T. 1 gelatin

• 1 1/2 t. 1 1/2 baking soda

• 1 t. 1 dried ginger

• 1/2 t. 1/2 cinnamon

• 1/2 t. 1/2 cloves

• 1/2 t. 1/2 cream of tartar

• For the frosting:

• 1/2 C. 1/2 palm shortening

• 1/4 cup 1/4 arrowroot flour

• 1 T. 1 maple syrup

• Items for coloring: carob powder, cinnamon, beet juice, blueberry juice, pomegranate juice, whatever…

Directions

• For the cookies:
• In a food processor, cream together dates, molasses and shortening until fluffy and without lumps.  You may need to scrape down the sides of the bowl multiple times to get everything fully incorporated.
• Add vinegar to coconut milk, and set aside.
• In separate bowl, mix the remaining eight ingredients.
• With processor on, gradually add the coconut milk mixture through the feeder tube.   Add dry ingredients in batches, processing until the dough comes together in a ball. (Note: If your dough is too wet, simply add 2 tablespoons of cassava flour at a time, until you have a stiff, workable dough.  No worries.) Wrap dough in plastic, and chill it in the refrigerator for thirty minutes.
• Preheat oven to 375 degrees F. Roll dough in batches between two pieces of parchment paper to 1/4”.  No less, though! Cut into shapes and place on lined cookie sheet. Bake for 10 minutes. Let cool before decorating.
• For the frosting:
• Mix first three ingredients in a bowl with a hand mixer fitted with a whisk attachment.  Divide frosting to desired number of colors. Add colorings.  Pipe onto cooled cookies.

Recipe Video

Notes

• For best results, weigh your flour!

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