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Chewy Ginger Cookies

May 26, 2017

These ginger cookies are a 'snap' to make (get it??), and most importantly, pretty dang nourishing. This is an AIP-safe Paleo recipe that's vegan, too! SO pretty much anyone can happily enjoy this tasty snack...

 

 

 

I know what you might be thinking: tigernut flour?? Well, the beauty of tigernuts is that they are not actually a nut (or even a seed), so they are not inflammatory as nuts can be for those of us with autoimmune issues or inflammation. (Is your face looking a little puffier than usual?  Or do your joints ever ache?  A lot of us have inflammation without knowing it--cutting out inflammatory foods for a month at least can yield fantastic results!)

 

The tigernut is an easily digestible root veggie, with tons of nutrients packed in the little wrinkly morsels, and when ground, makes a fluffy, mild flour that works well in baking recipes. 

 

Using the links in the recipe below such as tigernut flour not only gives you the great price on Amazon but also gives my blog a little boost which helps me create fantastic content--at no extra cost to you!  Win-WIN.  Thanks!

 

Chewy Ginger Cookies (AIP, Paleo, Grain-Free, Nut-Free)

Yields 12

 

Ingredients:

 

1 tbsp ground chia seeds + 3 tbsp warm water

2 tbsp coconut oil, softened but not liquid

3 tbsp pure maple syrup

1 tbsp molasses

1 tsp vanilla extract

1-2/3 cup tigernut flour

1/4 cup arrowroot flour

2 tsp ginger

1 tsp cinnamon

1/2 tsp baking soda

sprinkle sea salt

1-3 tbsp water if needed

 

Directions:

 

1. Preheat the oven to 350F and line a cookie sheet with a silicone baking mat or parchment paper.

 

2. Mix the chia and water or gelatin and water and let sit a few minutes to thicken.  Add in the wet ingredients, beating well, then stir in the dry ingredients.

 

3. If mixture is too dry, add in water, 1 tbsp at a time until all dry ingredients are mixed in well and a nice thick dough forms.

 

4. Divide dough into desired cookie size, roll into balls and flatten out slightly. (They won't flatten or spread much). Bake for 11 min until set but still chewy or a little longer if a well done-crispier cookie is desired, then let cool 5 min on wire rack before enjoying with a cup of Yerba Mate (if you want a burst of energy without the coffee crash later) or a soothing cup of ginger tea for a full digestion-boosting teatime!

 

 

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