It’s the most wonderful time of the year!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Especially with a fresh, warm batch of these AIP Gingerbread Cookies!!
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If you have been reading my blog for a few years then you know by now that I love Christmas.
It truly is my favorite time of the year. I created this AIP Gingerbread Cookies recipe 2 months ago and have been waiting patiently to share it with you.
It is arguably the best Christmas cookie you have ever tasted and it is also probably the easiest to make. If you are a beginner at AIP baking then this recipe is for you! If you love Gingerbread, then this is also for you.
I have given this cookie to everyone and anyone to try and none of them, not a single one, knew that it was allergy friendly, AIP and Paleo.
I promise you can serve these to anyone this holiday season and they will enjoy them. They literally taste like all of the warmth and joy of Christmas.
Let’s talk AIP Gingerbread Cookies ingredients!
I used sustainable palm shortening in this recipe, but you can sub coconut oil. Palm shortening yields that buttery texture better than coconut oil, but coconut oil will still work.
I used maple syrup instead of honey as it goes better flavor wise, but you could use honey. The maple or coconut palm sugar is optional, but it does add that little bit of sweetness on top and it looks aesthetically pleasing.
If you have reintroduced almonds, you could swap the tiger nut flour for almond flour but that is the only substitution I would make for the tiger nut flour.
Adding more coconut flour will not give the same texture at all as it is so dense. As always you can sub tapioca for the arrowroot, I just never use tapioca because I don’t tolerate it as well.
The batter for these AIP Gingerbread Cookies is very wet. It may frighten you at first because it is going to stick to your fingers like crazy.
Don’t worry, that is the texture you want, even though it is a little messy. Leave lots of room between the cookies as they spread out quite a bit and flatten on their own–think cookies the size of your palm.
If they run into each other while baking, they are pretty easy to separate but they don’t look as nice. So use 2-3 baking sheets or just do 6 cookies at a time.
I like to sprinkle the coconut or maple sugar on the cookies before baking and right after they come out of the oven when they are still warm.
Okay, I think that covers it. I know you guys are going to love these AIP Gingerbread Cookies and they will become part of your yearly cookie baking traditions! Enjoy this taste of Christmas!
Are you an AIP cookie monster like me? Try these recipes, too…my Black Forest Cake Cookies, and my easy, yummy No Bake Cookies.
XO Meagen Ashley
Gingerbread Cookies (AIP, Paleo)
The best Gingerbread Cookies your Grandma never made!
Ingredients
- 1/4 cup coconut flour
- 1/2 cup arrowroot starch
- 1 cup tiger nut flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 2 tsp ginger
- 1/2 cup palm shortening or coconut oil, melted measure solid
- 1/2 cup maple syrup
- 1 Tbsp molasses
- 1 tsp vanilla extract, alcohol free
- 1 Tbsp gelatin
- 1/4 cup water for gelatin egg
- 2-3 Tbsp maple or coconut palm sugar optional for topping
Instructions
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Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
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In a large bowl, combine the dry ingredients (coconut flour, arrowroot, tiger nut flour, ginger, cinnamon, salt, baking soda). Be sure to sift the tiger nut flour.
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Stir in the palm shortening, maple syrup, vanilla, and molasses until a wet, sticky dough forms.
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Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.
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Add the gelatin egg into the large bowl. Stir quickly and mix until the dough thickens again and the gelatin egg is fully incorporated into the dough.
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Drop Tablespoon sized amounts of dough onto the lined baking sheet (about 6 per baking sheet, leaving lots of space between for the cookies to expand).
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Sprinkle lightly with maple or coconut sugar if desired. Put in the oven and bake for 12-15 minutes or until golden brown on the edges.
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Remove from the oven and sprinkle lightly with the maple or coconut sugar again, if desired. Let cool on the pan for 15 minutes. Then move to a cooling rack to cool completely.
Recipe Notes
Store in a glass container in the fridge for up to 5 days or freeze for up to 3 months.
I have been searching for a Gingersnap cookie recipe for a while now. Haven’t had much luck until today. My mom made the best Gingersnap cookies and loved them as a kid. Unfortunately I can’t find her recipe anymore. I love eating aip and now I have your wonderful recipe to make for the holidays. Thanks so much!
You’re welcome, Susan! Enjoy!
So happy to have found your recipe…these are delicious and definitely deserve that 5 star rating❣️ I will have a treat for Christmas after all. 💖
Trying to figure out how I can share this recipe with my sister who is not on IG or FB.
Hi Sara! Thanks so much for leaving your feedback. I love these cookies too! Just copy paste the link to the recipe (Address bar) and send it in an email to your sister!
Run!!! Run as fast as you can to your kitchen and whip up a batch of these. I did last night and must say they are now at the top of my cookie list!! The only thing is to figure out how to store them to keep crispy.
Thank you, Carol! So glad you enjoyed these! I stored them in the fridge.
Another 5 star rating. This things are insanely good. I think they are probably more delicious than their counterparts made with traditional ingredients. Unbelievable.
Hi Erika,
Thank you for your sweet comment! I love that you enjoyed this so much. 🙂
xo,
Meagen
I can’t do coconut. Is there something I can substitute it with?
Hi Carol,
I haven’t tried switching the coconut flour out, but let me know if you find something that works!
Thanks for a great recipe. I really like the flavour and the chew is perfect. But mine spread way big! Would cooling the dough first prevent the spreading perhaps?
Don’t worry, I will be making these again regardless. Tigernut flour is a favourite of mine, especially in cookies.
Hey, Nancy! You’re welcome! One thing I have found is that if you let the dough sit first (after you mix in the gelatin egg), it does firm up the dough a bit and they spread less.
WOW, these turned out fantastic. I didn’t alter anything and I’m super impressed. Thanks!
Thank you so much, Leanne! So glad you enjoyed them!
I will be waiting with bated breath to see if someone figures out the coconut flour sub (gives me a nasty headache), as I really want to try these.
You could just try more tiger nut flour instead!
Can you use a regular egg if you’ve reintroduced them and have no problems?
I haven’t tried it but it should work to use one egg!
If using palm shortening, is that melted too?
measure the palm shortening solid first, then melt it.
Amazing! Tuned out great 🥰
Thank you Maddy for leaving a lovely review! I hope you enjoy these for many seasons to come. 🙂
These are lovely! I whipped up a batch tonight. They made my kitchen smell so Christmasy 🙂 I’m excited to have these on hand for a snack through Christmas.
Hi Anna! I am so glad you enjoyed making these cookies and I hope your Christmas was amazing! xo
COULD I USE MORE COCONUT FLOUR INSTEAD OF THE TIGER NUT FLOUR?.
Do you think these would still work if I reduced the amount of maple syrup?
Yes
Is there a sub for molasses?
Sorry, no! But you could leave it out they just would taste less like a gingerbread cookie.
Holy deliciousness! These are great. Made these and subbed out the tiger nut flour with cassava flour and they worked just fine and no spreading at all. Had to roll into balls and mash and crisscross with a fork, which made them seem even more “authentic.” Made a glaze with carob powder, coconut butter, maple syrup and coconut cream and even my husband was shocked at how great they were. Thanks so much for this wonderful AIP recipe!
Hi Jill,
Thank you for sharing your feedback and the substitution as it helps others who may also need to sub some ingredients. I am glad you enjoyed them! They sound delicious with a glaze!
No worries, thank you. I’ll buy some molasses!
Hi Meagen – I just had to write in to let you know that these cookies are absolutely wonderful!! I never imagined an AIP cookie could be SO good … they are just like the traditional ginger snaps my mom makes and have become a family favourite! Thank you so very much!
Hi Susan! Thank you so much for the review! My goal is always to help people recreate their old favorites so they don’t feel deprived on a healing diet! XO
Thank you for the recipe. I didnt have the tigernut flour so I used tapioca. Didn’t have maple syrup.
I will try to do it again, I like the texture. I divided the batch in three, one for the recipe you give here, the other one I add one banana and the last one I add banana and carrots and they taste something like a pudding but I’m happy with the results. Thank you again
You’re welcome, Marla!
Could you tell me what gelatin egg is. I use great lakes red can for gummies. Is this what I need to use in this recipe? Thanks and so looking forward to making these!! I will post a review after I make some. Can’t wait!
Hi Sherry!
Yes you use the red can of gelatin to make the gelatin egg. If you follow me on Instagram I have a saved video where I show you how to make a gelatin egg. Thank you! I hope you like this recipe!
Meagen, I am not sure I am following you on Instagram. What is your name on there and I’ll check it out. ,
Hi Sherry, I am @itsallaboutaip on Instagram and if you go to my profile and click on the highlight called: Baking Tips, you will find it there!
Thank you so much. I found it. So looking forward to making it!!
Could I substitute monkfruit sugar for the maple?
I haven’t tried it so I am not sure. But I think that it would likely work! Let me know if you try it, Karen.
So I made some substitutions for my elimination diet, i did cassava instead of tigernut flour (only bc I’ve never bought tigernut f. before) I’m not allowed maple or molasses, so I used monkfruit sugar instead of maple and left the molasses out. I whipped the sugar with the shortening and the rest of the wet ingredients. Once I mixed in the flour i added some avocado or mct oil to help bc it was too crumbly w out the maple syrup. Those are the only changes I made. They are delish!! They are chewy instead of crispy, still amazing! Thank u, i needed a cookie so bad while being on this intense elimination diet 🙂
You are so welcome, Karen! So glad you enjoyed them and were able to make them work for you.
Also added powdered monkfruit sugar on top once out of the oven 🙂
Yumm!Thanks for sharing!
Karen, you will want to try tigernut flour. It is not a nut but a root and is allowed on the AIP diet. I’ve been trying AIP compliant ingredients for the last year and I’m here to tell you that my experience has proven that using a combination of flours (including tigernut) is the key to successful AIP Baking. This was my first successful baking recipe that I go back to again and again. As a side… palm shortening, maple syrup and black molasses are also key ingredients for me seeing success in baking compliant goodies!! Good Luck
Thanks for sharing, Carol!
Awesome I’m def going to pick up some tigernut! Cant wait to try it 🙂 leaning how to bake a little something time to time for myself and the fam is so challenging, bc I’m so limited. I keep messing up on my diet, so its taking forever to get through it! But yes im loving all the wonderful flour selections out there too 🙂 Thank God!!
I agree, tiger nut flour is great and can be subbed in recipes with almond flour!
Hello! How many cookie is for one serve ?
I really like these cookie but I get acne after eating cookie=(
Hi there, 1 cookie is one serving.
I love these!!! Just ate 2😅. I substituted cassava flour because I’m waiting impatiently on my order of tigernut flour. I also used honey in place of maple. Thanks for sharing the recipe!! It is better than gingerbread!
Thank you, Megan! I can’t wait til you get tigernut flour. It is my favorite flour!
I just downed the first ones out of the oven – these are fantastic! Eating aip usually means giving up flavor and all sorts of weird textures, but these are superb! Crispy on the edges and delightfully chewy in the middle! Thank you for this recipe – I can have a holiday treat now!
You’re so welcome, Amy! I hope they become a tradition at your house!
Your AIP baked goods are amazing and these are no exception. They have helped me through the AIP diet twice as I try to heal my body from lyme (I also have type 1 diabetes). I eat them sparingly, because of the natural sugars, but there are times when you just need something like you used to be able to eat to help you feel somewhat “normal” again. Thanks so much for creating these yummy recipes.
Hi Kim! Thanks so much for this lovely comment. I’m so thrilled you love these as much as I do. Best of luck on your healing journey-sounds like you are doing great!
I have to comment here as I made quite some modifications, and these still turned out great! 🙂 I replaced the gelatin egg with one mashed banana, only used one teaspoon of ginger (powder), added some shredded coconut, used tapioca starch instead of arrowroot and used coconut sugar instead of molasses. These turned out so yummy! I just needed to press the cookies before baking them as they would not expand. The end result was probably not as firm as it could have been, but not too crumbly either. Thanks for the recipe! <3
You’re welcome Suvi! So glad they worked for you!
I love these cookies! I make them all year long. I don’t whether they are better fresh out of the oven or after they’ve been in the freezer over night. Chewy, deliciousness!!
Thank you so much for this wonderful recipe! I make this every week for a treat, it’s the only AIP bake I’ve found so far that I enjoy. I always use coconut oil for my batch and add in some cloves too. Xo
Hello Sara,
Thank you for your lovely comment! I am a fan of cloves also – they are so aromatic! I’m happy to hear you’ve found an AIP treat to enjoy regularly.
xo,
Meagen
I’ve been looking for a crispy cookie to dunk in my tea that is AIP compliant and THIS IS IT! Only adjustment was that I put the cooling rack back into my oven (switched off) as it cooled to dry them out even more and get that crisp. And these are just amazing! Very sweet, but I mean, it’s a cookie 🙂 Thank you so very much!
Hello Elize,
I appreciate you stopping by to leave your nice comment, and thank you for the crisp-up tip! I want to try your trick now…it sounds so good.
xo,
Meagen
Hi Maegen,
These cookies are the best! I made these during my first attempt at AIP in Feb, 2019 and fell in love! Even my sweet eating hubby loves them! I’ve shared them many non-AIP friends/family over the years and they are always a hit! I’m making them yet again and taking them with me on our holiday travels this year to share with family because I’m so positive everyone will love them! Thanks for this recipe that fills my need for a cookie fix!
Hi there, Mary Beth,
Oh, I love to hear this! It’s so nice when the hubs will eat AIP foods too!
Wishing you the best holiday season, safe travels, and lots of yummy gingerbread cookies. 🙂
xo,
Meagen
[…] Since the cold and flu are both common during the holiday season, it is good to add to your different snacks and treats during this time of year. Like in these delicious AIP Cinnamon Coffee Cake or in my yummy AIP Gingerbread Cookies! […]
love gingerbread!
Hi Stephanie,
Oh, me too!:-) Yum.
xo,
Meagen
These have rapidly become my favourite, and have now even made it to my own personal family recipe book (big praise)!
Oddly mine never look anything like yours (mine are domed and soft/chewy), but they’re consistent and terrific.
Hello Laura,
I feel honored to be a part of your family cookbook collection! 🙂
xo,
Meagen
Absolutely amazing!!! I’ve been searching for some sort of “sweet” to eat while doing AIP and this is the first thing I’ve found that tastes like a normal cookie! THANK YOU SO MUCH!
Hi Katie,
Oh, thank you so much for leaving such a sweet comment! I’m glad this recipe helped to fill your AIP “cookie jar.” 😀
xo,
Meagen
[…] and they all seem to have one thing in common- gingerbread! My previous recipe was a delicious gingerbread cookie recipe that has been a reader favorite (thank you)! This recipe is a gingerbread creamer and […]
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[…] Gingerbread Cookies (AIP, Paleo) By Meagen Ashley Prep Time 10 minutes Cooling Time 15 minutes Total Time 25 minutes Servings 16 cookiesIngredients 1/4 cup coconut flour 1/2 cup arrowroot starch 1 cup tiger nut flour (I used almond flour) 1 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 2 tsp ginger 1/2 cup palm shortening or coconut oil, melted measure solid (I used coconut oil) 1/2 cup maple syrup 1 Tbsp molasses 1 tsp vanilla extract, alcohol-free 1 Tbsp gelatin (see below) 1/4 cup water for gelatin egg (I used two eggs as a replacement for gelatin and gelatin egg) 2-3 Tbsp maple or coconut palm sugar optional for topping […]
These cookies are delicious. I increase the arrowroot from 1/2 to 2/3 cup and they are much easier to handle and have a more satisfying snap. I also double the molasses and ginger. Brands of gelatin vary greatly, but in general, I recommend using a heaping tablespoon. Make sure to make the dough, then refrigerate for a couple of hours or even overnight. That allows the gelatin to set (since you heat up the gelatin and the palm shortening). Great cookies – thank you for the recipe! I make a triple batch, then freeze the baked cookies. They retain their freshly baked taste.
Hi Julie,
I appreciate you leaving your additions and tweaks to the recipe. 🙂 I am going to have to try them myself now!
Happy AIP baking,
Meagen