Paleo Gingersnap Cookies (AIP)
These paleo gingersnap cookies are perfect for the holidays! They’re gluten-free, nut-free, egg-free, and AIP.
What are gingersnap cookies?
Gingersnap cookies are what they sound like! They’re gingery cookies with a bit of a snap and crunch to them, and tons of flavor! They’re easier to make than formed gingerbread cookies, and they taste just as delicious.
These gingersnap cookies are paleo, AIP, and made without any grains or dairy! They’re perfect for sharing for the holidays with those with dietary restrictions or keeping for a little treat for yourself so you can join in on the holiday fun.
How to make these paleo gingersnap cookies
- Prepare the dough: Using a large bowl, sift together the tigernut flour, arrowroot, gelatin, baking soda, ginger and cinnamon until well combined. Stir in the maple syrup and blackstrap molasses. Fold in the palm shortening and stir until a dough forms.
- Roll in sugar: Set out a bowl or plate with the coconut sugar. Roll the dough into small balls (you should have 7-8 cookies) and roll each one in coconut sugar to coat.
- Bake: Place the cookie dough on the baking sheet and flatten with the palm of your hand. Bake in the preheated oven for 12-14 minutes or until baked through. Carefully transfer to a cooling rack and allow to cool before enjoying.
Can you use something other than tigernut flour?
I haven’t tried anything but tigernut flour, but the next best thing would be almond flour.
Can you use tapioca starch instead of arrowroot?
I have not tried it so I can’t guarantee it would work, but it’s usually a safe bet for a swap.
Can you use coconut oil instead of palm shortening?
Palm shortening makes these really cakey and yummy!
The Ingredients
Tigernut flour & tapioca
Ginger & cinnamon
Gelatin
I use Vital Proteins gelatin for this recipe. I cannot recommend any swaps.
Maple syrup and blackstrap molasses
These give sweetness and richness to the cookies! Plus, blackstrap molasses is a nice little dose of some extra iron.
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Paleo Gingersnap Cookies (AIP)
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 8 cookies 1x
- Category: Treats
- Method: Baked
Ingredients
- 3/4 cup tigernut flour
- 1/2 cup + 2 tbsp tapioca starch
- 1 tbsp gelatin
- 1 tsp ginger powder
- 1 tsp cinnamon
- 1/4 tsp baking soda
- 3 tbsp maple syrup
- 2 tbsp blackstrap molasees
- 1/3 cup palm shortening
- 1/4 cup coconut sugar (optional)
Instructions
- Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.
- Using a large bowl, sift together the tigernut flour, arrowroot, gelatin, baking soda, ginger and cinnamon until well combined.
- Stir in the maple syrup and blackstrap molasses. Fold in the palm shortening and stir until a dough forms.
- Set out a bowl or plate with the coconut sugar. Roll the dough into small balls (you should have 7-8 cookies) and roll each one in coconut sugar to coat.
- Place the cookie dough on the baking sheet and flatten with the palm of your hand.
- Bake in the preheated oven for 12-14 minutes or until baked through. Carefully transfer to a cooling rack and allow to cool before enjoying.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
- Serving Size: 1 cookie
- Calories: 209
- Fat: 11g
- Carbohydrates: 19.4g
- Fiber: 0.6g
- Protein: 2.3g
OH MY GOSH! I was looking for a cooking that was t super sweet but would hit the spot if I just had one. These are amazing!
thank you!!
I have had this recipe for quite some time but finally made them today. I did not use the coconut sugar but used my hands to make a small square about 1/2 in. thick. Then I used my small heart shaped cutter from my fruit and cheese cutter assortment without the handle so I could gently push out the heart with my fingers. I got 16 and cooked them in my toaster oven. About half-way done, I carefully used a cookie stamper that says ‘love’ on it and then put them back in. PERFECT! We all loved them here and it will be hard to save the remaining ones until Valentines Day! Thank you SO much Michelle. I also have Hashi’s and gut issues but can count on your site every. time. God bless you, Michelle, and keep shining with the creativity!
I’m confused about whether you want us to use tapioca starch or arrowroot. In the list of ingredients you say tapioca starch, but in the directions you say arrowroot. I want to make them now, so I’ll have to guess, but if you could email me back and let me know. Thanks.
They both should work in this recipe.
Fantastic! Perfect for a holiday treat.
So good!!! Amazing right out of the oven too. I think they’d be great with a little bit of coconut cream maple drizzle too for decoration and a little extra touch. I’ll be making these again!
So glad you liked it! Thank you!!
This is the best aip cookie that I have had! So easy to make and delish.
These cookies are amazing! I am so grateful that you post these wonderful recipes! I made them for my mom(gingersnaps are her favorite) and she ate almost the whole batch! For reference, I used coconut oil instead of palm shortening and they turned out just fine.
These cookies are so good! We doubled the recipe and used a tablespoon scoop, and it made about 36 cookies. Thanks Michelle!
These cookies are AMAZING!!!
I made them yesterday, after being around ( and smelling) homemade ginger snaps made with wheat flour etc.
I added a bit more cinnamon and ginger than called for, because I really love a strong spicy flavor.
These are better then “regular” ginger snaps IMO. I made 8 med-large cookies and baked them approx 18 minutes. They were crisp around the edges and chewy in the center. Also quick and easy to make!