Paleo Anti-Inflammatory Spice Cookies (nut-free, coconut-free, refined sugar-free)
Loaded with turmeric, black pepper, and ginger, these unique, yummy, and easy Paleo Anti-Inflammatory Spice Cookies are nut-free, coconut-free, and refined sugar-free! They're made with cassava flour, so they're also great for your gut health! This is exactly the type of healthy holiday cookie recipe you need!
Ingredients
- 8tablespoonspalm shorteningor butter, if dairy is tolerated
- 3eggs
- 2/3cupcoconut sugaror sucanat if coconut-free
- 1tablespoonorganic blackstrap molasses
- 1tablespoonground turmeric
- 1tablespoonground ginger
- 1tablespoonground black pepper
- 2 teaspoonsground cinnamon
- 5dropsorange essential oilor 1/2 teaspoon orange extract
- 1/2teaspoonsalt
- 1/2teaspoonbaking soda
- 1-1/2cupscassava flour
Instructions
Preheat the oven to 350 degrees Fahrenheit and line 2 cookie sheets with unbleached parchment paper.
Combine palm shortening (or butter) and eggs, coconut sugar, and molasses in the bowl of a stand mixer fitted with the paddle attachment.
Whip together on medium speed until smooth and combined.
Add the spices, essential oil (or extract), salt, and baking soda and continue mixing.
Finally, add the cassava flour and mix until the ingredients come together to form a dough.
Lay a piece of parchment paper on a flat surface.
Using a rolling pin, roll the dough out to 1/4" to 3/8" thickness.
Use cookie cutter of choice to cut out cookies. I used a ring from a wide-mouth Mason jar -- about 3" across -- and made 18 cookies. Number of cookies will vary depending on cutter used.
Bake 13 to 15 minutes, or until golden.
Transfer immediately to a cooling rack and cool completely before frosting.