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    Cassava Flour Iced Sugar Cookies (AIP, Gluten-Free, Dairy-Free)

    Today I’m sharing this perfect sugar cookie cut-out recipe from Gabriella at Beyond the Bite. She creates and posts healing recipes for Lyme patients. They are Autoimmune Protocol Paleo compliant and absolutely delicious, as she is a professionally trained chef.

    I came across her cookie recipe on pinterest a few months ago when I was looking for a holiday dessert recipe to try out. I hadn’t made cut-out cookies in years, and I missed it so much! I made them for Halloween and again for Christmas. I even used spirulina, charcoal and turmeric to dye the frosting green, black and orange for the halloween cookies!

    These cookies worked out perfectly. I’m so grateful to Gabriella at Beyond the Bite for posting these. You can view the original recipe post here.

    These cookies are in compliance with the autoimmune protocol paleo diet and gluten-free, dairy-free and grain-free. I hope you enjoy them! 

    Cassava Flour Iced Sugar Cookies

    Recipe by Beyond the Bite  |  Yields 1.5 – 2 dozen

    1 1/2 cup Cassava flour
    1/2 tsp. sea salt
    1/2 tsp. baking soda
    2/3 cup non-hydrogenated palm shortening
    1/2 cup maple syrup
    1 Tbs. vanilla extract

    Vanilla Icing
    1/2 cup full fat coconut milk
    1/2 cup non-hydrogenated palm shortening
    1 Tbs. vanilla powder
    1/4 cup maple sugar
    1/4 cup Otto’s cassava flour


    1. Preheat oven to 350 degrees.
    2. Beat shortening, maple syrup, and vanilla in a standard mixer or food processor.
    3. In a separate bowl, whisk together dry ingredients. Add the dry to the went and beat until just combined. (Robin’s note: The dough is very wet, so I chilled it in the fridge for a couple hours before handling, and it made it much easier to roll out!)
    4. Transfer the dough to a large sheet of parchment paper dusted with flour, use your hands to pat the dough down into a round circle, sprinkle it with flour, and then place another piece of parchment on top of it. Use a roller to roll out the dough to 1/4 inch thick, then cut into desired shapes, continuing until all of the dough is used.
    5. Put the sheet in the oven and allow the cookies to bake for 10-12 minutes until golden brown on the bottom. Remove from the oven and allow to cool completely before frosting.
    6. To make the frosting, puree coconut milk, maple sugar, vanilla, and shortening in a food processor. Add in cassava flour 1 tablespoon at a time, then allow the mixture to puree for another 5 minutes until smooth. Once the cookies have cooled, frost them with the icing and enjoy.


    Recipe Notes from Gabriella
    Add 1/3 cup maple sugar for more sweetness to the cookies if desired.

    Replace vanilla powder with vanilla extract in the frosting if not on AIP.

    In order to get the proper consistency of icing, do not stir the coconut cream into the coconut milk before using. Simply scoop out 1/4 cup of both cream and 1/4 cup of water to make the 1/2 cup measurement. 

    For strict AIP coconut milk, make your own or use Natural Value brand. Alternatively you can use 1/2 cup of pure coconut cream.

    I’ve made these into bars in a 8 inch pan, baking for 15 minutes at 350 degrees.



    Keep taking back your health,
    Robin Shirley

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