Ginger molasses cookies with sweet potato (AIP)
mace for AIP
sweet potato purée
baked and blended*
red palm oil
or coconut oil
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.