Description
These small batch AIP/Paleo Crinkle Cookies are a delight. They make the perfect soft and cake-y holiday cookie that are also coconut-free and cassava-free.
Ingredients
Units
Scale
- 1/2 cup tigernut flour
- 1/4 cup arrowroot starch (plus more for coating cookies)
- 1/4 cup carob powder or cacao powder (Modified AIP or Core AIP reintroduction)
- 1/4 cup maple sugar or coconut sugar
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1 TBSP gelatin
- 2 TBSP apple cider vinegar
- 2 TBSP hot water
- 3 TBSP olive oil
- 1 tsp pure vanilla extract
Instructions
- Heat oven to 350F and line a large sheet pan with parchment paper.
- In a large bowl combine tigernut flour, arrowroot starch, carob or cacao powder, maple or coconut sugar, sea salt, and baking soda.
- In a small bowl, combine gelatin, apple cider vinegar and hot water and whisk to combine until frothy.
- Make a well in the center of the dry ingredients and fold in olive oil, vanilla and gelatin egg.
- Place batter into fridge for 15-20 minutes.
- Once chilled, scoop out clumps of the chilled dough and roll them into 8-9, 1-inch-sized balls using your hands.
- Place about 1/4 cup arrowroot starch in a wide bowl to coat balls of dough.
- Generously coat each ball of dough in the arrowroot starch and place onto prepared cookie sheets.
- Bake 10-12 minutes in the middle rack of the oven.
- Allow to cool for 2-3 minutes before transferring to a wire rack to cool completely.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Cookies