Go Back
+ servings
aip ginger cookies surrounded by pumpkin and glass of milk
Print Recipe
5 from 1 vote

AIP Ginger Cookies (aka AIP Gingersnaps)

These AIP Ginger Cookies (aka AIP Gingersnaps) have a crunchy texture and spicy warmth. These easy AIP cookies are Paleo and AIP friendly.
Prep Time10 minutes
Cook Time10 minutes
Cool Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 163.23kcal
Author: Beth Chen


  • 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


  • 1 teaspoon

    Ground Cinnamon

  • 2 teaspoons

    Ground Ginger


  • 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.


  • 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.


Serving: 1cookie | Calories: 163.23kcal | Carbohydrates: 11.33g | Protein: 1.13g | Fat: 12.84g | Saturated Fat: 3.21g | Sodium: 192.03mg | Potassium: 49.42mg | Fiber: 0.46g | Sugar: 1.84g | Vitamin C: 0.13mg | Calcium: 12.04mg | Iron: 0.31mg