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)

★★★★★

5 from 3 reviews
  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 8 cookies 1x
Print Recipe

Ingredients

Scale
  • 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

  1. Preheat the oven to 350 F and line a baking sheet with lightly greased parchment paper.
  2. Using a large bowl, sift together the tigernut flour, arrowroot, gelatin, baking soda, ginger and cinnamon until well combined.
  3. Stir in the maple syrup and blackstrap molasses. Fold in the palm shortening and stir until a dough forms.
  4. 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.
  5. Place the cookie dough on the baking sheet and flatten with the palm of your hand.
  6. 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.

  • Category: Treats
  • Method: Baked

Nutrition

  • Serving Size: 1 cookie
  • Calories: 209
  • Fat: 11g
  • Carbohydrates: 19.4g
  • Fiber: 0.6g
  • Protein: 2.3g