Gluten-Free AIP & Paleo Butter Cookies

paleo | AIP | gluten-free | grain-free

Just 4 ingredients for gluten-free butter cookies

Makes approx. 18 cookies, 3 cm each

• 75 g Ruut cassava flour
• 1 tbsp plus 1 tsp *maple syrup (exactly 20 ml/23 g)
• 55 g **ghee (or unsalted butter)
• 1/8 tsp salt (1 g)

Cutting out and baking AIP butter cookies

Tip :) Always use a kitchen scale for our recipes and for weighing the flour.

1. Preheat the oven to 180 °C (top and bottom heat).
2. Combine the flour and salt in a large mixing bowl. Add the ghee in small cubes and the maple syrup. Using a hand mixer with dough hooks or a spoon, work everything into an even, lumpy dough.
3. Now continue kneading the crumbly dough with your hands until it holds together. Shape it into a cube with your hands.
4. Now place the dough between two sheets of baking paper and roll it out with a rolling pin. The dough should be about 5 mm thick.
5. Carefully peel off the top sheet of baking paper.
6. Now cut or stamp the dough into the shapes you like. Place the finished cookies on another sheet of baking paper, leaving about 1 cm of space between them.
7. Roll out the leftover dough again and shape it into more cookies.
8. Now bake the cookies for 6-12 minutes until they are lightly browned around the edges.
9. Leave them to cool completely outside the oven.

*Sugar version: For crispier cookies, you can prepare the dough as described above, simply replacing the maple syrup with refined sugar. Instead of the maple syrup, add 1.5 tbsp sugar to the flour and salt before adding the ghee or butter.

**If you follow a strict AIP diet and do not use ghee, replace it with coconut oil in the recipe.