AIP / Paleo Crispy Cinnamon Thin Cookies - Coconut-free

• Condiments

  • 1/4 cup Maple syrup

• Baking & Spices

  • 3/4 cup Arrowroot flour
  • 1 tsp Baking soda
  • 1 tsp Cinnamon, ground
  • 1/2 cup Palm shortening
  • 1/4 tsp Sea salt, fine
  • 1 cup Tigernut flour

• Desserts

  • 1 tbsp Gelatin

Found on asquirrelinthekitchen.com

Description

Ingredients

• 1 cup tigernut flour
• 3/4 cup arrowroot flour
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/2 cup palm shortening
• 1/4 cup maple syrup
• 1 tablespoon gelatin powder (Great lakes - red can)

Directions

• Warm up the oven to 350 degrees F.
• In a large bowl, mix together the tigernut flour, arrowroot flour, baking soda, salt, and cinnamon. Set aside.
• In a small dish, melt the palm shortening (45 seconds in the microwave) and add the maple syrup. Mix well.
• Sprinkle the gelatin powder over the liquid and whisk for a few seconds, making sure there is no clump.
• Pour the liquids over the dry ingredients and mix well with a spatula until your form a homogeneous dough.
• Use a tablespoon to scoop out small portions of cookie dough. First roll the dough between your hands to form a ball, then gently flatten into a cookie.
• Arrange the cookies on a parchment lined baking sheet. The cookies will spread just a little while baking.
• Bake in the oven for 12 minutes.
• Bon appétit!