These AIP Ginger Cookies (aka AIP Gingersnaps) taste surprisingly like the real deal. They are crunchy, warming and just a little bit sweet. It’s the perfect AIP Christmas cookie.
Is ginger Paleo? AIP?
Ginger, whether it’s fresh or ground is both AIP and Paleo. It’s also great for fighting nausea, reduce muscle pain, is an anti-inflammatory, just to name a few. [source]
Is molasses Paleo? AIP?
Molasses is Paleo and AIP, however it must be blackstrap molasses. Molasses is derived from sugar but it’s cooked down. Blackstrap molasses is cooked down even further so that it’s more nutritious than sugar or regular molasses. [source]
How to Make AIP Ginger Cookies (aka AIP Gingersnaps)
Rub one tablespoon of palm shortening over a large baking sheet.
Combine the wet ingredients into large mixing bowl then using a hand held mixer, cream the shortening and molasses.
Combine all the dry ingredients into a small mixing bowl and the stir to combine then pour it into the large mixing bowl of wet ingredients. Stir to combine.
Make 12 balls of dough and place them on the baking sheet. Using the bottom of a glass, gently push down on each ball.
Place the baking sheet into the oven for 10-12 minutes. Remove from the oven and then let cool for another 20 minutes before handling.
Tips for Making the Best AIP Ginger Cookies (aka AIP Gingersnaps)
- You’ll need to resist the urge to dig into these cookies right away. They will crumble if you try to handle them before they’ve had a chance to cool.
- Gluten free flours are not all made the same. If you can’t have one of the flours in this recipe, please be aware that you probably won’t be able to make a 1:1 swap without reworking the entire recipe.
- Please note that I’m using vanilla powder in this recipe not vanilla. If you want to use vanilla then you’ll probably want to increase the amount to 1 1/2 teaspoons as it’s not at concentrated.
- I use Grassfed Gelatin from Vital Proteins.
- I use Kiva Vanilla Powder.
If you like these try these other AIP friendly recipes featuring ginger?
- Coconut Beet Latte
- Taro Cake
- AIP Char Siu Pork
- Instant Pot Chicken Soup
- AIP Instant Pot Congee
- Ginger Mashed Sweet Potatoes
- Instant Pot Carrot Ginger Soup
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AIP Ginger Cookies (aka AIP Gingersnaps)
Ingredients
- 3/4 cup Palm Shortening plus additional 1 tablespoon for greasing baking sheet
- 1 tablespoon
Blackstrap Molasses
- 1/4 cup Maple Sugar coconut sugar is a substitute but then is recipe will no longer be coconut free
- 3/4 teaspoon Vanilla Powder I used Kiva
- 3/4 cup Arrowroot Starch Tapioca Starch is ok
- 1/4 cup
Cassava Flour
- 2 tablespoon Gelatin I used Grassfed Gelatin from Vital Proteins
- 1 teaspoon
Baking Soda
- 1/2 teaspoon
Cream of Tartar
- 1/2 teaspoon
Salt
- 1 teaspoon
Ground Cinnamon
- 2 teaspoons
Ground Ginger
Instructions
- Preheat the oven to 350 degrees. Rub one tablespoon of palm shortening over a large baking sheet.
- Combine the wet ingredients into large mixing bowl then using a hand held mixer, cream the shortening and molasses.
- Combine all the dry ingredients into a small mixing bowl and the stir to combine then pour it into the large mixing bowl of wet ingredients. Stir to combine.
- Make 12 balls of dough and place them on the baking sheet. Using the bottom of a glass, gently push down on each ball.
- Place the baking sheet into the oven for 10-12 minutes. Remove from the oven and then let cool for another 20 minutes before handling.
Notes
- You’ll need to resist the urge to dig into these cookies right away. They will crumble if you try to handle them before they’ve had a chance to cool.
- Gluten free flours are not all made the same. If you can’t have one of the flours in this recipe, please be aware that you probably won’t be able to make a 1:1 swap without reworking the entire recipe.
- Please note that I’m using vanilla powder in this recipe not vanilla. If you want to use vanilla then you’ll probably want to increase the amount to 1 1/2 teaspoons as it’s not at concentrated.
- I use Grassfed Gelatin from Vital Proteins.
- I use Kiva Vanilla Powder.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
You can’t have too many cookie recipes, and this one is a must have.