Holiday are special times that call for special treats. Just because you are on a restricted diet doesn’t mean that you cannot enjoy certain treats. Here’s a recipe that uses cassava flour for those on a Paleo or AIP diet.
I used to love to make roll out cookies with my son when he was little (and we still make them together when we can). However, now that we have moved into a more paleo/AIP diet, we can add some root starches and flour. I wanted to try using cassava flour for these rollout cookies as I heard that this flour acts just like wheat flour in a dough.
I must say that it is easier to get a good dough using cassava flour than other grain free flours like almond or coconut flour. The cookies can be made very thin and they have a nice crispness. This recipe is simple and the cookies have a great taste!
As you can see in the blog photo, some of the cookies are very small and these I made into sandwich cookies. I used my Apricot Jam for the filling and I used this Buttercream Frosting. To keep the frosting AIP, do not use the stevia, but add more honey if need be. Another recipe for frosting is in the recipe below.
If you are on SCD or GAPS are require starch free recipes here are a few (some with videos) that you may enjoy!
Grain Free and Gluten Free Roll Out Cookies
Sometimes I use a little cinnamon to decorate the cookies. Even though there are “natural” colorings available to use for decorating, if you are on the AIP, GAPS or the SCD you do not want to chance using something like that.
You could use coconut whipped cream to decorate these cookies. Here is the link to that video/recipe. If anyone has any SCD or GAPS legal ways to decorate cookies please let me know in a comment below.
- 1 1/2 cup cassava flour
- 1/4 cup honey + 2 Tbsp if you want it sweeter (or use 1/4 tsp stevia if not on AIP)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup palm shortening (room temperature)(I like this one)
- 1 Tbsp vanilla
- Where to find salt, sweeteners and spices
- In a food processor add the honey, palm shortening and vanilla and mix
- Add the baking soda, salt and flour and mix until well combined
- Place half of the dough on one large piece of parchment that is secured to the table (use masking tape)
- Place the other half of the dough on a second piece of parchment that is secured to the table
- With your hand make an oval with the dough
- Cover with plastic wrap and roll out with a rolling pin making it about 1/8 – 1/4" thick and as even as possible
- Take your favorite cookie cutters and cut out the shapes, using a spatula to place on another parchment lined cookie sheet
- When you are done with all the dough, put all the extra dough into another oval and roll out
- Again cut shapes – you may be able to get 3 passes out of the dough
- Bake on 325º) F for about 14 – 16 minutes (depending on how thick) until lightly browned
- Let cool on the cookie sheet until hard then finish on a rack
- Store in cookie tin at room temperature
- If you are frosting them, use this recipe and then store in refrigerator
- Cuisinart electric hand beater (where to buy) or food processor
- Rolling pin (buy a rolling pin like this one)
- Cookie sheets stainless steel (where to buy)
- Parchment paper (where to buy parchment paper)