I have a sweet tooth. I always have. Despite the fact that I have not had refined sugar in over a year & that I often go weeks without sweets, the fact is, I like them and I love to bake. I don’t think I will ever separate food from emotions, no matter how many Whole30’s I do. I don’t even want to. Food is a passion. Food equates health, nurturing & creativity to me, and I love it.
Last night, after my internal tug of war was over, I made cookies. I wanted something light, healthy & not super sweet. I took to the internet for some AIP cookie recipes. I definitely feel that the addition to egg makes baked goods a whole other level of heavy. Even the healthiest of paleo treats feel heavy in my stomach, but not these.
I browsed my way to EatHealThrive blog, and landed on her Molasses Cookies , but I didn’t have molasses on hand, or maple syrup… but I had honey, gelatin & lemon. So I whipped up a cookie. The recipe is rather changed, different amounts of flours & all, but I still wanted to highlight the source of inspiration because our little AIP community is small, and we are all just digging deep in to the depths of our pantry’s and hearts to make yummy compliant foods! #ittakesavillage
nighttime photography is so sad ^, and these are LEMON cookies, they begged to be photographed in sunshine, so I did!
Makes 6 large cookies or 12 small ones.
What you’ll need:
measuring spoons & cups
8 minPrep Time
15 minCook Time
23 minTotal Time
- 1/4 cup + 1 tbsp coconut flour
- 1/4 cup tapioca flour
- Pinch salt
- 1 tsp cinnamon
- 1/2 tsp homemade baking powder (for gluten free, corn free, aluminum free recipe here)
- 1/2 tsp beef gelatin, I use Great Lakes
- 1/4 cup melted pastured lard, I use FatWorks
- 1/4 cup coconut cream, room temperature
- 3 tbsp honey or maple syrup
- Zest of one lemon
- Preheat oven to 325F
- Whisk together flours, salt, baking powder, cinnamon & gelatin.
- Add in lard, cream, honey (or syrup) & zest.
- Mix with a spatula until dough form.
- Line baking sheet with parchment paper.
- Drop spoonfuls of dough 2 inches apart
- Bake for 15- 18 minutes until golden.
- Let cool completely before handling.
- If you place them under a fan it will expedite process:)