These AIP gingerbread cookies are the perfect alternative for the holidays! They’re paleo, AIP, gluten-free, and made without any refined sugar.

gingerbread cookies on a plate

AIP Gingerbread Cookies

It’s not the holidays without gingerbread cookies! It’s hard to replicate the flavor, texture, and overall look of gingerbread cookies but made without gluten, dairy, grains, or eggs… but it’s possible!

These cookies are completely AIP and taste just like the real deal. They have a rich, gingery flavor and are both light and crisp at the same time.

This is actually a preview recipe from my print cookbook, The Autoimmune Protocol Comfort Food Cookbook! This book is filled with recipes just like this one, and is a perfect holiday gift for a loved one or yourself. Check it out here to grab a copy! This photo is straight from my cookbook and shot by my friend, Melanie!

woman in red and white dress with gingerbread cookies

The Ingredients for AIP Gingerbread Cookies

  • Tapioca Starch & Tigernut Flour: These are the main flours for the flour blend for this recipe. I haven’t tried to use other flours but arrowroot starch should likely work.
  • Gelatin: I use Vital Proteins gelatin powder. Collagen won’t work in this recipe.
  • Palm Shortening: This is the fat source in these cookies.
  • Maple Syrup & Blackstrap Molasses
  • Cinnamon & Ginger

How to make AIP Gingerbread cookies

  • Combine: In a large bowl, combine the dry ingredients.  In a medium bowl, cream together the palm shortening, maple syrup, and molasses & add the wet ingredients. Combine and transfer the dough to a clean piece of parchment paper.
  • Cut into cookies: Working with about 1/2 cup of dough at a time, flatten it to about 1/4 inch thick. Use a gingerbread cookie cutter to cut the dough and pull away from the excess dough around the cookie cutter with your fingers. Return any excess dough to the bowl. Transfer the formed cookies onto the prepared baking sheet. Repeat the process with the remainder of the dough, evenly spacing the cookies on the baking sheet.
  • Bake: Bake for 12 minutes, or until the cookies are a light golden brown. Carefully transfer to a cooling rack and let cool completely before decorating.
  • Decorate: To make the frosting & decorations combine the palm shortening and honey in a bowl and transfer to a piping bag. Pipe eyes and other features onto the gingerbread people. Use pomegranate seeds for buttons.

Gingerbread cookie on a small round plate

Can you make these cookies without the palm shortening?

I haven’t tried to make these with an alternative fat source, but let me know if you try!

Can you leave out the blackstrap molasses?

The blackstrap molasses gives this recipe a deep richness that you know and love for gingerbread. Please, don’t swap out it out for extra maple syrup if you want legit gingerbread cookies!!

Can you use different cookie cutters for this recipe?

For sure! You can use a traditional gingerbread man cookie cutter, or really anything else you prefer.

Gingerbread cookies on a oval plate

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AIP Gingerbread Cookies


  • Author: Michelle
  • Prep Time: 20
  • Cook Time: 12
  • Total Time: 32 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

These AIP gingerbread cookies are the perfect alternative for the holidays! They’re paleo, AIP, gluten-free, and made without any refined sugar.


Ingredients

Scale
  • 3/4 cup tapioca starch
  • 1/2 cup tigernut flour
  • 1 tbsp gelatin
  • 1/2 tsp baking soda
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/3 cup palm shortening
  • 3 tbsp maple syrup
  • 2 tbsp  blackstrap molasses
  • 1/2 tsp vanilla extract

For the frosting & decorations

  • 1/4 cup palm shortening
  • 1 tablespoon light-colored honey
  • 12 tbsp  pomegranate seeds

Instructions

  1. Preheat the oven to 350°F & line a baking sheet with lightly greased parchment paper.
  2. In a large bowl, combine the dry ingredients.
  3.  In a medium bowl, cream together the palm shortening, maple syrup, and molasses. Add the wet mixture to the dry ingredients. Stir in the vanilla extract and combine well until all ingredients are blended and form a dough. Transfer the dough to a clean piece of parchment paper.
  4. Working with about 1/2 cup of dough at a time, flatten it to about 1/4 inch thick. Use a gingerbread cookie cutter (or another cookie cutter of your choice to cut the dough and pull away from the excess dough around the cookie cutter with your fingers. Return any excess dough to the bowl. Transfer the formed cookies onto the prepared baking sheet. Repeat the process with the remainder of the dough, evenly spacing the cookies on the baking sheet. You should have 6 cookies.
  5. Bake for 12 minutes, or until the cookies are a light golden brown. Carefully transfer to a cooling rack and let cool completely before decorating.
  6. To make the frosting & decorations combine the palm shortening and honey in a bowl and transfer to a piping bag. Pipe eyes and other features onto the gingerbread people. Use pomegranate seeds for buttons.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Category: Dessert
  • Method: Baked

Nutrition

  • Serving Size: 1 serving
  • Calories: 290
  • Fat: 23.5g
  • Carbohydrates: 22.6g
  • Fiber: 3.5g
  • Protein: 1.7g

Keywords: gingerbread cookies