AIP Baking…. It Can be Done! (Fresh Ginger Spice Cookies)

Confession. I love to bake. Weird, because I prefer savory foods, but I enjoy the science of combining ingredients and coming up with something sweet and enjoyable. In the years of being gluten free I had mastered baking with coconut and almond flours, but really relied on eggs. Attempting to bake egg free scared me, especially since I don’t have access to this gelatin that everyone raves about on all the AIP blogs, but I wanted cookies so I thought the time for experimentation had come.

The plan was to use dates to sweeten them, add in tons of fall spices and I hoped a banana would act as an egg. The plan worked and I have cookies!!!! Honestly, the skeptic in me expected a gooey mess and was more than pleasantly surprised when I took these out of the oven.

**A note about “AIP Treats”: While it is true that these cookies and other treats on this blog are made with AIP friendly ingredients, it should be noted that the AIP diet is primarily about nutrient density and healing and with that in mind treats should be reserved for special occasions. This are occasional foods, not everyday food. Treat often are higher in sugar content (even fruit) and as sugar causes inflammation for many of us following AIP, we need to make treats an occasional part of our lives.

Fresh Ginger Spice Cookies
(GF, NT, DF, egg free, processed sugar free, AIP compliant)

Serves: makes 9 cookies

– 1 medium banana
– 3 pitted dates
– 3 T coconut flour
– 1 1/2 T coconut oil
– 3 T shredded coconut
– 2 t grated fresh ginger + 1/4 t ground ginger
– 1/8 t apple cider vinegar
– 1/8 t baking soda
– 1/4 t cinnamon
– 1/4 t cloves
– pinch of sea salt
– about 2 T water

– preheat oven to 180C/ 350F
– place all ingredients (except water) in small food processor and pulse until combined
– drizzle in up to 2 T water until you get a cookie dough consistency (should form a ball and pull together on the side of the bowl). The amount of water will depend on how dry your dates are, brand of coconut flour, etc.
– use a small cookie scoop to form 1 inch balls and place on a greased cookie sheet
– flatten with a fork to form crossed lines on the cookies
– bake 18-20 minutes until edges are brown
– let cool on tray for a few minutes to harden a bit and then transfer to a cooling rack

– makes 9 soft cookies

Bonus Tip:
The easiest way to grate fresh ginger is to keep chunks of it in the freezer. Take out a chunk and grate it while frozen using a microplane.

This recipe was shared on the Phoenix Helix Auto Immune Protocol Recipe Roundup.

0 thoughts on “AIP Baking…. It Can be Done! (Fresh Ginger Spice Cookies)”

Leave a Reply

Your email address will not be published. Required fields are marked *