Ginger molasses cookie dough bites recipe (AIP)
This recipe is gluten free, dairy free, AIP, paleo and soy free.
- 3/4 cup tigernut flour
- 3 tbsp tapioca starch (or arrowroot starch)
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1 pinch Salt
- 1 heaping tbsp raw honey
- 1/4 cup molasses
- 2 tbsp coconut oil, melted (add up to 3 tbsp total if dough is too dry)
- 1/2 tsp vanilla extract
Get out all your ingredients that you'll need for this recipe
Add tigernut flour into a large mixing bowl
Add tapioca starch into mixing bowl
Add dried ginger to mixing bowl
Add cinnamon to mixing bowl
Add molasses into mixing bowl
Add vanilla extract to mixing bowl
Melt coconut oil and pour into mixing bowl
Stir all dry and wet ingredients together thoroughly until mixed
Roll into 8 balls and place on pan topped with parchment paper. Then put them in the freezer for 15 minutes or the fridge for an hour or more before serving. Store in the fridge for up to 1 week or the freezer for longer.
Enjoy them cold as will get soft if they are left out of the fridge or freezer.
Calories: 133kcalCarbohydrates: 19.3gProtein: 0.8gFat: 6.1gSaturated Fat: 3.8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.3gSodium: 5.9mgPotassium: 365mgFiber: 4.1gSugar: 5.1g