If you need Crunch as much as I do, you’ll love these Carob and Ginger Spice Cookies. They snap and crumble and they’re full flavoured. Carob provides depth, ginger excitement, and the cinnamon and cloves a touch of homeliness and comfort. They’re egg free, dairy free, gluten free and fully Paleo AIP. They’re so good that making them seems to have found it’s way into my weekly routine.
As I’m sure I’ve mentioned on other occasions, there’s something about having a little something in the biscuit tin that I find deeply reassuring. Emotional eating? I’m okay with that, as long as it doesn’t control us. We’re complex creatures made of spirit and memory, as much as we are of bones and blood, and those moments of sweet reward occupy a valid space in our psychology.
Having just done 3 months of the AIP, I’ve discovered I can go for months without thinking of chocolate. But coffee and cookies, they’re a different story. They are my opiates. They’re the substances which ignite my feel-good pathways, and as you know, I don’t believe it’s possible to kill the Sugar Dragon. I think the chemical reaction of pleasure and reward is so deeply embedded in our DNA that the best we can hope for is keep him under control.
It’s not easy. To be honest, I should probably renounce all treats as they trigger an unpleasant and instantaneous mucous reaction. The beauty of a Whole 30, for me, is simply to go for a month with next to no mucous – although even a banana or plain old coconut chips can produce the response. But as much as I admire more hard-core AIPers, at this point in my journey, I’m not so strong. For whatever reason – because my inflammation symptoms aren’t painful enough, or because I haven’t been diagnosed with anything in particular – for whatever reason, at this point I’m just not ready to renounce Cookies for the long term. A Whole 30 for me is tremendously difficult, not for the food, but for the psychology. No treats or cheats for a month? It’s not natural!
So onwards with the Cookies, and glory be when they’re AIP!
When I was making these for the first time, a blinding flash of intuition had me reaching for the Carob powder. I think it’s what makes them. There’s not so much that the Carob flavour is over-powering, but just enough to give the cookies depth of flavour. Don’t be shy with the spices – this combination of cinnamon, ginger and cloves has a certain punch which will remind Australian cooks of our traditional Anzac Biscuits – but so much better for the lack of Golden Syryp and refined sugar.
This batch makes a good 30 biscuits, which will keep you going for a while if your intake is as limited as it should be, and if you don’t have a household of growing boys. I’ve made 20 large cookies with the same batch of cookie dough – they turn out a bit chewy rather than snappy – maybe you prefer them that way. You’ll find they’re perfect for marking those occasions when you need a little reward – your mid-morning moment of stillness, or with your afternoon Tumeric Tea. Crunchy, snapable and spicy – oh, go on! You deserve it!
It was a Featured Recipe on Real Food Friday.
I hope you love these as much as we do. They’re well worth the effort, believe me! Take a snap of your creations and tag me on Instagram @paleomantic – it’s so motivating to see Paleomantic recipes happening out there in the world. Find me on Facebook, Twitter and Pintrest, and thanks so much for sharing on your Social.
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Best Wishes, Good Health and Happiness
- 2 cups dessicated coconut
- 1½ cups cassava flour
- ⅓ cup muscovado sugar
- 1 tablespoon carob powder
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- 100 grams coconut oil, melted (3.5 oz)
- 2 - 4 tablespoons water
- Preheat oven to 180°C / 350°F and line 2 baking trays with a silicone sheet or parchment paper.
- Place all dry ingredients into a food processor and pulse until combined.
- Add the melted coconut oil, and run the processor until all the ingredients are well coated with oil, stopping to scrape down the edges if necessary.
- With the processor running, add water one tablespoon at a time until the mix starts clinging to the sides of the bowl and forms a dough.
- Form 30 walnut - sized balls. Press the balls into thin cookies directly onto the prepared baking sheets, moulding the edges a little so they don't split. Score the surfaces with a fork, pressing down to make them even thinner.
- Bake for 25 minutes or until they just start to color. Wait for them to cool completely, and then store in an airtight container.
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If you’ve never done a Whole 30, you really, really should. Grab yourself a copy of It Starts With Food – you’ll thank yourself forever. Click on the thumbnail below to buy from Amazon – it’s an affiliate link. Thanks and Blessings for your kind support.