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Ginger molasses cookies with sweet potato (AIP)

Prep Time20 mins
Cook Time10 mins
Course: Dessert
Servings: 12


  • 1 cup tigernut flour
  • ¼ cup arrowroot starch
  • ¼ tsp baking soda
  • 1 tsp cinnamon
  • 2 tsp ginger
  • ¼ tsp nutmeg mace for AIP
  • Pinch salt
  • 1 Tb grass-fed gelatin
  • 2 Tb grass-fed collagen
  • ¼ cup sweet potato purée baked and blended*
  • 2 Tb red palm oil or coconut oil
  • 2 Tb maple syrup
  • 1 Tb blackstrap molasses
  • Optional: maple sugar or coconut sugar for topping


  • Preheat oven to 375ºF and line a large baking sheet with parchment paper.
  • Whisk together dry ingredients thoroughly: tigernut flour, arrowroot, baking soda, spices, salt, gelatin and collagen. If you have a stand mixer or hand mixer, you can use that.
  • Add in sweet potato, palm oil, maple syrup and molasses and stir until well-combined.
  • Scoop 1.5 Tb balls on a large cookie sheet, leaving 1-2 inches in between each cookie; use a cookie scoop if you have one. Gently flatten to ½ an inch thick.
  • Option: sprinkle a pinch of maple sugar or coconut sugar on top of each cookie.
  • Bake for 10 minutes.
  • Remove from oven and allow to cool 5-10 minutes before transferring to a baking rack to cool completely.
  • Due to the perishable nature of the ingredients, cookies should be stored in the fridge beyond 1 day, and for up to 1 week. They also freeze well for occasional snacking.


* I recommend baking sweet potato ahead of time and freezing it, or baking these cookies on a week when you are already making sweet potato. Alternately, you can find canned versions for a quick fix.