AIP Gingerbread Cookies

Showing up to a holiday table with a plate of cookies nobody has to ask questions about takes real pressure off this time of year. These use blackstrap molasses and real spice instead of wheat flour and brown sugar, and cutting shapes out of the dough with a cutter still feels exactly like it should, right down to the flour dusted across the counter. Roll the dough between two layers of parchment paper, chill it briefly so it holds a clean edge, and the shapes come out sharp instead of smeared.

Blackstrap molasses is one of the few sweeteners that actually pulls its weight nutritionally. Iron and manganese both show up in real amounts here, not just a straight sugar swap for cane sugar. Ginger's gingerols have been studied in small trials for a possible calming effect on inflammation, distinct from the warmth they add to the flavor. That is real nutritional weight tucked inside a holiday cookie.

Bring these to the table you would have brought regular gingerbread to. Nobody needs to know what is missing from them, only what they taste like.

Ingredients

• 1/2 cup coconut flour
• 1/4 cup plus 1 tablespoon tapioca starch
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 2 teaspoons powdered ginger
• 3 tablespoons unsulphured blackstrap molasses
• 2 tablespoons avocado oil
• 2 tablespoons honey
• 2 teaspoons vanilla powder (see note below)
• 2 teaspoons apple cider vinegar
• 1 tablespoon gelatin
• 1 tablespoon hot water

Vanilla note: The source calls for pure vanilla extract, which is alcohol-based and excluded on strict AIP. Use vanilla powder in the same quantity.

Gelatin egg note: The 1 tablespoon gelatin whisked with 1 tablespoon hot water acts as the binder in place of conventional eggs, which are excluded during AIP elimination.

Method

1. Preheat the oven to 350 F. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the coconut flour, tapioca starch, sea salt, baking soda, cinnamon, and powdered ginger until evenly combined.
3. Add the blackstrap molasses, avocado oil, honey, vanilla powder, and apple cider vinegar to the dry ingredients. Stir until the mixture starts to come together into a crumbly dough.
4. Make the gelatin egg: combine the gelatin and hot water in a small bowl. Whisk quickly and continuously for about 30 to 45 seconds until the mixture is smooth and beginning to set. It should look glossy and slightly gel-like. Add it to the dough immediately and fold until fully incorporated. The dough should be cohesive and slightly tacky.
5. Place the dough on a sheet of parchment paper and cover with a second sheet. Roll to between 1/8 and 1/4 inch thickness. Thinner cookies will be crisper; thicker ones stay chewier.
6. Refrigerate the dough, still between the parchment sheets, for 10 to 12 minutes. This makes the dough easier to cut cleanly.
7. Remove from the refrigerator and cut into shapes with cookie cutters. Transfer the shapes to the prepared baking sheet. Gather and re-roll the scraps as needed.
8. Bake for 8 minutes. The cookies will look underdone when they come out; they firm as they cool. Do not overbake.
9. Allow the cookies to cool on the baking sheet for at least 10 minutes before moving them. They are fragile when warm.

*Adapted from Heal Me Delicious*