AIP Sugar Cookies
These AIP Sugar Cookies are crisp around the edges, but still chewy on the inside. Plus, they don’t fall apart! These cookies retain that soft and crispy AIP sugar cookie charm. You will definitely want to add them to your holiday baking list!
Ingredients
- ⅔ Cup Cassava flour
- 2 Tablespoons Arrowroot flour
- 1 Tablespoon Coconut flour
- ¼ Teaspoon Baking soda
- ¼ Teaspoon Salt
- 3 Tablespoons Palm shortening
- 2 Tablespoons Coconut oil
- ¼ Cup Maple syrup
- 2 Tablespoons Coconut milk
- 1 Teaspoon Vanilla extract
Instructions
- Preheat your oven to 375 degrees Fahrenheit
- Mix the coconut oil and palm shortening together until it is smooth. If your coconut oil is rock solid, you may need to soften it so it can fully mix with the palm shortening.
- Next add the maple syrup, coconut milk, and vanilla and mix again. Don’t worry if your ingredients start to separate, or if they aren’t fully blending together (if some of the ingredients are cold, it may separate). When you add the flour it will all come together.
- In a separate bowl, add the flours, soda, and salt together. Mix the dry ingredients.
- Next, add half of the dry ingredients to the wet ingredients and stir. Make sure to stir well before adding the second half of the dry ingredients.
- For normal sugar cookies, you can bake them right away. The dough does not spread so you will want to press your cookies down to your desired thickness.
For cut out cookies
- For cut out sugar cookies, take the dough and refrigerate or freeze for 10-15 minutes before you start to handle the dough.
- Once the dough is chilled, dust your work service with Tapioca starch or arrowroot starch, then start to roll out the cookies and cut them into shapes.
- Bake in the preheated oven for 7-9 minutes.
- This recipe will make about 24, small cut out cookies.
Notes
The key to making this dough easy to work with is to freeze or refrigerate for 10-15 minutes before handling. Another tip for making dough easier to work with for cut out cookies is to dust the dough, rolling pin, and cookie cutters with arrowroot flour or tapioca flour.
You can make this dough ahead of time and store it in the refrigerator to bake later. But, if you plan on using it to make cut out cookies you will need to let it thaw for a few minutes so that it is not too solid to work with.
If you don’t want to make cut out cookies, then you can bake the dough right away. Roll the dough into a log and cut it into ¼ inch discs or scoop onto the cookie sheet and press the dough flat. This dough does not spread, so however thick you would like your sugar cookies, that is how thick you should cut them.