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aip gingerbread cookie on white plate with Christmas decorations
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5 from 1 vote

AIP Gingerbread Cookies

These AIP Gingerbread Cookies are totally gluten, dairy and refined sugar free but taste shockingly like the real deal! With these AIP Christmas cookies, there’s no need for you and your AIP compliant family to miss out on a holiday tradition. This recipe fits the Vegan, Paleo and AIP diets.
Prep Time2 hours
Cook Time12 minutes
Cool time30 minutes
Total Time2 hours 42 minutes
Course: Dessert
Cuisine: American
Servings: 18
Calories: 128kcal
Author: Beth Chen

Equipment

  • Wire Cooling rack
  • Hand Mixture
  • Piping bag and tip (optional)

Ingredients

Instructions

  • In a large bowl combine the shortening, molasses and maple sugar. In a small bowl combine the dry ingredients the set aside.
  • Using a hand mixer cream the wet ingredients. Next add the flour mixture and stir to combine. Then add the coconut milk one tablespoon at a time. Add just enough so that the dough starts to form a ball. If it’s too sticky add little more tapioca flour. Just want just enough flour/moisture so that you can form a ball.
  • Once everything is combined, form a ball with the dough and flatten it slightly. Next wrap the dough in plastic wrap and place it in the refrigerator for about one hour.
  • Preheat oven to 350 degrees. Grease the baking sheet and then set aside.
  • Roll dough on arrowroot starch sprinkled parchment paper or solid surface counter tops to 1/4-1/2 inches. Don’t make them any smaller than 1/4 inch otherwise they will burn. Additionally, you need to make them all the same size so that they all cook evenly.
  • Cut into shapes and place on the baking sheet. A metal spatula is very helpful in separating the dough from the paper and transferring the dough cutouts from the paper to the baking sheet.
  • Place the baking sheet into the oven for 12 minutes. Take care not to let the edges of the cookies burn. Let the cookies cool before eating or icing.
  • The final step is icing the cookies. You can either spread the icing on using a pastry knife or pipe it on with a bag as shown in the photos. Please note that this step is optional.

Notes

The cookies need to be the same thickness so that they all cook evenly.
The cookies need to be between 1/4-1/2 inches.
If the cookies spread during cooking, they may have had too much moisture in them and been too thin. I’d suggest adding a little more tapioca flour and increasing the thickness of the dough.
I used a piping bag, a Wilton frosting tip (tip 55) and a twist quick decorating coupler. The coupler I used is no longer available however; these couplers would work as well. I bought this set of ‘writing tips’ and just used tip 55 (each tip has a number etched on it). 

Nutrition

Serving: 1cookie | Calories: 128kcal | Carbohydrates: 11g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Sodium: 128mg | Potassium: 55mg | Fiber: 1g | Sugar: 2g | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg