Paleo Chunky Ginger Spice Cookies (gluten free, grain free, dairy free, egg free, *nut free, soy free, vegan

• Produce

  • 2 tsp Ginger, ground

• Canned Goods

  • 3 tbsp Applesauce, thick unsweetened

• Condiments

  • 1/4 cup Blackstrap molasses

• Baking & Spices

  • 1 tsp Baking soda, aluminum-free
  • 1 cup Brown sugar, light
  • 2 cups Chestnut flour
  • 1 tsp Cinnamon, ground
  • 1/2 tsp Clove, Ground
  • 1/2 tsp Kosher salt
  • 6 oz Palm shortening
  • 1/4 cup Sugar, raw
  • 5/8 cup Tapioca flour

Found on fromjessicaskitchen.com

Description

Ingredients

• 2 cups (226 grams) chestnut flour
• ½ cup + 2 tablespoons (78 grams) tapioca flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground clove
• ½ teaspoon kosher salt
• 1 teaspoon aluminum-free baking soda
• 6 ounces (169 grams) palm shortening
• 1 cup (155 grams) coconut sugar (or light brown sugar), packed
• ¼ cup blackstrap molasses
• 3 tablespoons (60 grams) chunky, unsweetened applesauce
• ¼ cup raw sugar for topping

Directions

• NOTE: Cook Time is for large cookies. Yield is for smaller cookies. PREP TIME is for 3 dozen cookies.
• Preheat Oven Temperature to 375 degrees F. Line 1-3 baking sheet pans with parchment paper. Larger cookies need one pan. Smaller cookies need three pans.
• Combine and whisk flours, ginger, cinnamon, clove, salt, and baking soda in a medium bowl, set aside.
• In a stand mixer fitted with a paddle attachment, or a hand mixer, add palm shortening, coconut sugar, molasses, and applesauce to beat on low speed until the sugar gets absorbed by the shortening, then increase speed to medium for 2-3 minutes. Reduce speed, then add the dry blend. Mix until just combined. Scrape any unmixed cookie dough left at the bottom of the bowl with a rubber spatula.
• Add raw sugar to a small bowl, set aside.
• For 12 large cookies (about 4-inches round): use a large ice cream scooper to scoop cookie dough then transfer to baking sheet pans.
• For 3 dozen smaller cookies (1½-inch rounds): use a mini ice cream scooper to scoop dough then transfer to baking sheet pans.
• After all the dough has been scooped, grab each and place one side into the raw sugar, gently pressing the cookie into the sugar to flatten to about a ½-inch thickness. Transfer the cookies back onto the baking sheet pans, spaced about 2-inches apart.
• Bake large cookies 13-15 minutes. Bake smaller cookies 9-11 minutes. The lower baking times will yield chewier cookies.
• Let cookies cool directly on the baking sheets for 15-20 minutes to fully set before serving.
• Note: Dough can be frozen, in an airtight container, for up to a month. For single-serve baking: scoop out individual cookies, place on a baking sheet and freeze. When frozen, transfer to a freezer-safe ziplock bag. Thaw for at least 4 hours or up to a day, refrigerated. Then bake amount of cookies desired.
• To make ahead: prepare the dough then plastic wrap, or transfer into a plastic container, keep refrigerated for up to two days. Let it come to room temperature (set on the counter for an hour) before baking.
• *Note on allergies: although this may be considered a nut-free cookie since it doesnt contain almond, cashew, or other tree nuts, however, chestnut is actually a nut. For those with a nut allergy, consult with your doctor.
• Note on Paleo: raw sugar is not considered Paleo by many, if on a strict Paleo diet, omit the raw sugar for the topping. Also, when using coconut sugar for strictly Paleo, use fresh coconut sugar that feels soft in the package and doesnt appear to be dry for best results.