Vegan • Gluten free • Dairy free • Egg free • Nut free
These classic ginger raisin cookies are full of flavour, a little spicy and can be made with raisins, sultanas or dates. They are seriously morish and a perfect delicious treat.
These cookies need to be firmed up in the freezer or fridge to set and hold together. The AIP diet encourages a diet of fresh vegetables and meat making these freezer kept biscuits ideal for an occasional treat.
Key Ingredients
• cassava flour - a low carbohydrate flour
• tiger nut flour - a beautifully textured flour with a nutty flavour
• coconut thread - you can use desiccated coconut but the biscuits will have less texture
• coconut sugar - this is to be used to a minimum on the AIP diet, so eat these as a treat!
• coconut oil - make sure it's completely melted.
Ginger raisin snap cookies
Cook Time : 12 minutes
Servings : 10 - 12 biscuits
Ingredients
• 1/2 cup tigernut flour
• 1/2 cup cassava flour
• 1/2 cup coconut thread
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• 100g coconut oil (2/3 cup melted)
• 2/3 cup coconut sugar
• 1/2 cup sultanas or raisins
• 1 tsp cup baking soda
• 3 tbsp boiling water
Instructions
Preheat the oven to 170c fan bake and line a baking tray.
In a large bowl mix together flours (sift tigernut flour), coconut and spices.
In a medium bowl gently melt coconut oil. Add the coconut sugar and mix to combine.
Make a well in the middle of the dry mixture and stir in the wet mixture, it will form a dry crumbly texture.
In a small bowl dissolve baking soda in boiling water. Add to cookie mixture and stir.
Stir through raisins, sultanas or dates.
Roll small 8 - 10 balls and place on a baking tray. Flatten down.
Bake in the middle of the oven for 10 - 12 minutes.
Cool on the tray and then carefully transfer them to a container or baking sheet that will fit in the freezer.
Place in the freezer to set. The cookies will otherwise be crumbly.
Storage
Keep in an air tight container in the freezer for up to 2 months.