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Cassava Flour Gingerbread Cut-Outs {grain-free, vegan, Paleo)


  • Author: Camilla
  • Prep Time: 8
  • Cook Time: 10
  • Total Time: 18 minutes
  • Yield: 24 2 to 3-inch (5 to 7.5 cm) cookies 1x

Description

Perfectly textured, scrumptious gingerbread cookie cut-outs, made with cassava flour! They are naturally grain-free, vegan, Paleo, gluten-free, and easy to make, too.


Scale

Ingredients

  • 1 and 1/2 cups (192 g) cassava flour
  • 1 and 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 2/3 cup (128 g) non-hydrogenated vegetable shortening (see notes for options)
  • 1/4 cup (36 g) coconut sugar (see notes for options)
  • 1/4 cup (60 mL) maple syrup (see notes for options)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350F (175C). Line a cookie sheet with parchment paper.
  2. In a medium bowl, whisk the cassava flour, ginger, cinnamon, baking soda, salt, nutmeg, and cloves.
  3. Place the shortening, coconut sugar, maple syrup and vanilla in a large bowl. With an electric mixer, mix on medium speed until fluffy. Add the flour mixture, stir with a wooden spoon until completely blended.
  4. Divide the dough into two portions. Place a piece of wax paper or parchment paper on a flat surface; place half of dough on it and roughly press it out with fingertips. Cover with a second piece or wax/parchment paper. With a rolling pin, roll to 1/8-inch thickness.
  5. Cut out one shape; peel/nudge away dough outside of cutter. Keeping cutter in place, slide a metal spatula under cut-out and cutter (this keeps the dough in shape) and move to prepared cookie sheet. Remove cutter.
  6. Repeat with remaining dough. The dough can be re-rolled many times (it will not compromise the dough, at all). Space the cookies about 1 -inch (2.5 cm) apart on sheet.
  7. Bake one sheet at a time in the preheated oven for 9 to 10 minutes until set and golden brown. Cool on cookie sheet for 3 minutes before (carefully) transferring to a wire rack to cool completely.
  8. The cookies are somewhat delicate while warm. They will be perfectly firm once completley cooled! They are crisp-tender and about as close to perfect as a gingerbread cookie cut-out can be!

Notes

Storage: Store the cooled cookies in an airtight container at room temperature for 5 days or the freezer for up to 6 months.

Alternative fats: An equal amount of plant-based butter (e.g., Earth Balance Buttery Sticks) can be use din place of the shortening. I have not tested the recipe with coconut oil, nor dairy butter, but softened versions of either will most likely work.

Alternative Sweeteners: An equal amount of brown sugar can be used in place of the coconut sugar. For a darker, richer cookie, use molasses (not blackstrap) in place of the maple syrup. You can also use 100% sugar (i.e., 1/2 cup coconut sugar or brown sugar, no syrup or molasses). The cookies will be slightly crisper.

Tip: Note that cassava flour and tapioca starch are not equivalent ingredients. The latter cannot be used in place of the former in this recipe.

  • Category: Cookies
  • Method: Baking

Nutrition

  • Serving Size: 1 cookie
  • Calories: 93
  • Sugar: 4 g
  • Sodium: 49.9 mg
  • Fat: 5.8 g
  • Saturated Fat: 2.7 g
  • Carbohydrates: 10.9 g
  • Fiber: .5 g
  • Protein: .3 g
  • Cholesterol: 0 mg

Keywords: cassava flour, grain-free, vegan, egg-free, nut-free, dairy-free, gingerbread cut-ous, cookie cut-outs, gluten-free