These ginger cookies are the ultimate soft, thick and chewy cookie! Plus they’re totally paleo, AIP, gluten, dairy, and egg free!
So I wanted to post these before the holidays BUT instead I spent the holidays perfecting them.
And I gotta be honest, for a minute I even thought ‘oh maybe I shouldn’t post them now since the holidays are over’. BUT who says we need a holiday to enjoy cookies?
I certainly enjoy treats all year round and I gotta say, I started 2021 off right with this recipe. And trust me, you’ll want to try them too!
What you need to make these Ginger Cookies
AIP flours – Cassava, Tigernut, and Coconut
During my gluten free baking days, I found the result was almost always better when a variety of flours were used in a recipe.
Now, same goes for AIP baking. I have found in my recipe testing that it’s much more successful when a combination of AIP flours are used. And that is why you’ll notice most of my baking recipes call for a combination of flours.
The gelatin helps to bind like an egg would!
But no need to make gelatin eggs, because you just whisk the gelatin in with the dry ingredients. And this is one of reasons why I find AIP baking super easy! No egg mess, yay!
Cinnamon, Ginger, Salt
I mean, it’s ginger cookies, so cinnamon and ginger powder are a must!
And just a bit of salt!
Coconut sugar adds the sweetness!
I’ve only tried coconut sugar as the sweetener in this recipe so I’m not entirely sure how other sweeteners would work. Maple sugar should work but I’d stay away from replacing it with any liquid sweeteners.
I’m really enjoying making cookies with palm shortening lately! Coconut oil also works in this recipe but the texture is a bit different.
This is what really makes these ginger cookies. Blackstrap molasses has such a bold taste so you only need a small amount!
For those that are new to AIP, pure vanilla extract is OK in baked goods or cooking, as the alcohol is cooked off.
Water helps activate the gelatin since we didn’t actually make gelatin eggs!
These ginger cookies are the ultimate soft, thick and chewy cookie! Plus they're totally paleo, AIP, gluten, dairy, and egg free!
- 1/4 cup cassava flour
- 1/4 cup tigernut flour
- 2 tbsp coconut flour
- 2 tbsp gelatin
- 1 tsp ginger powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3 tbsp coconut sugar
- 1/3 cup palm shortening
- 2 tbsp water
- 1 tbsp blackstrap molasses
- 1/2 tsp vanilla extract
- 1 tbsp coconut sugar
- 1 tsp arrowroot powder
- Preheat oven to 400F. Line a cookie sheet with either parchment paper or a silicone baking sheet liner. Set aside.
- Whisk together the cassava flour, tigernut flour, coconut flour, coconut sugar, gelatin, cinnamon, ginger, and salt.
- Mix in the shortening. Then add in the water, blackstrap molasses and vanilla. Mix until combined and a cookie dough forms!
- If using the optional topping, mix together the coconut sugar and arrowroot powder in a separate small bowl.
- Roll 2 tbsp of the cookie dough into a ball and then roll it in the topping, then slightly flatten onto the prepared cookie sheet. Repeat until all the cookie dough is used. This should give you six cookies!
- Bake in centre of preheated oven for 12-15 mins or until edges are slightly browned.