Cinnamon Spiced "Shortbread" Cookies
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
Combine all dry ingredients in a mixing bowl.
Melt the shortening and coconut butter together. Stir in honey.
Remove from heat and sprinkle the gelatin across the top, letting it “bloom” for a couple of minutes.
Stir vigorously to combine the gelatin, removing any clumps that may have formed.
Pour wet ingredients into the dry ingredients and combine. The dough may be a little more crumbly than a traditional cookie dough!
Use a small cookie scoop to scoop onto a cooking sheet (I use a Silpat brand liner). Press the dough balls down to flatten.
Bake at 350 for 12-15 minutes, until edges begin to brown.
Dust with the powdered sugar.