Cinnamon Spiced "Shortbread" Cookies

Cinamon spiced shortbread cookies.jpg

Because I needed some cookies in my life, and these were the ingredients I had on hand! By now you know of my affinity for cinnamon and that I put it in pretty much any sweet treat this time of year. I used a great AIP friendly recipe for powdered sugar found in the Paleo Cookie Exchange cookbook from @grassfedsalsa @flabstofitness @barefootprovisions and it’s AMAZING!! Head over their insta profiles or visit: www.grassfedsalsa.com and
www.flabstofitness.com to pick up your e-book and start your holiday baking!

•1/2 cup Tigernut Flour
•1/4 cup Otto’s Cassava Flour
•1/2 tsp Baking Powder
•2 tsp ground cinnamon
•1 tsp ground cloves
•4 tbsp Coconut Butter
•1/2 cup plus 1 tbsp Palm Shortening
•3 tbsp raw honey
•3/4 tbsp grass-fed gelatin

 

  1. Combine all dry ingredients in a mixing bowl.

  2. Melt the shortening and coconut butter together. Stir in honey.

  3. Remove from heat and sprinkle the gelatin across the top, letting it “bloom” for a couple of minutes.

  4. Stir vigorously to combine the gelatin, removing any clumps that may have formed.

  5. Pour wet ingredients into the dry ingredients and combine. The dough may be a little more crumbly than a traditional cookie dough!

  6. Use a small cookie scoop to scoop onto a cooking sheet (I use a Silpat brand liner). Press the dough balls down to flatten.

  7. Bake at 350 for 12-15 minutes, until edges begin to brown.

  8. Dust with the powdered sugar.