Are you ready for another recipe in this holiday season’s cookie roundup? Aside from sugar cookies and Linzer cookies, gingerbread cookies are another tried and true staple of the holiday festivities. What is the holiday season without a plate of little gingerbread men decorated and dressed to the nines? The spicy, warm flavored cookies with a cup of hot cocoa on a cold winter night just hits the spot. And if you are looking for a healthy gingerbread cookie recipe, then these AIP Ginger Cookies are just what you need!
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These AIP Ginger Cookies are delicious! I compared my healthy gingerbread cookie recipe to a “normal” gingerbread cookie and Micah and I both agreed that we preferred the healthy cookies. This healthy gingerbread cookie recipe is made from a blend of flour and spices which makes them gluten-free, grain-free, and allergen friendly. They are naturally sweetened with a mix of molasses and coconut sugar and these cookies are dairy free and egg free! For decoration, you can top them with AIP Powdered Sugar or AIP frosting. And if these cookies couldn’t be perfect enough, they are also AIP, paleo, and vegan. These AIP Ginger Cookies make the perfect healthy gingerbread cookie recipe!
Tips and Tricks on Making This Healthy Gingerbread Cookie Recipe
Can I substitute the molasses in these AIP Ginger Cookies?
The answer is yes and no, the molasses is what makes this healthy gingerbread recipe taste like the classic gingerbread. Molasses is a key feature that helps the cookie to get a deep earthy flavor. If you want to keep the classic gingerbread flavor then molasses is a non negotiable. If you are ok with this being more of a spice cookie, then you could swap the molasses for maple syrup.
Do I need to chill the AIP Ginger Cookie dough?
One of the great things about this recipe is that you do not need to chill the dough to work with it. If you want to make the dough ahead of time you can definitely do that and chill it for when you are ready to use it. If you do that, you will at least want the dough to thaw for about 15-20 minutes before using it because the coconut oil will chill solid.
Can I use this healthy gingerbread recipe to make drop cookies?
This recipe also makes about 15 drop cookies. Divide the dough into small balls and press them flat onto the cookie sheet. These cookies do not spread so you will need to press them as flat as you want your cookies to be. You can roll them in coconut sugar or tapioca sugar before you bake them to add a little more fun or dust them with powdered maple sugar when they are baked.
Tips on rolling out the dough
This dough is a little sticky from the molasses so when you roll it out, make sure to dust your rolling surface with arrowroot flour and tapioca flour. It also helps to have parchment paper to roll it on. I like to roll the dough between parchment paper, I think that is the easiest method.
Lets make some AIP Ginger Cookies!
Preheat the oven to 375 Fahrenheit
In a small bowl mix together the flour and spices. Measure out the cassava flour, tapioca flour, and coconut flour and mix together. Next add in the salt, baking soda, cinnamon, ginger, pepper, and cloves. Mix together until well incorporated.
In a large mixing bowl mix the coconut oil and coconut butter together. Next add in the coconut sugar and mix until well incorporated. Add in the molasses and vanilla and stir again until everything blends together.
At this point, start adding the dry ingredients to the wet ingredients. Add the dry ingredients half at a time stirring until the flours are mixed into the dough. The dough may seem stiff and dry, but that is what the texture should be like.
Take the dough and on a piece of parchment paper dusted with arrowroot flour or tapioca flour and roll the dough between two pieces of parchment paper. Roll them to your desired thickness, these cookies will not spread. Use a cookie cutter to cut the dough and place them on a baking sheet.
Bake the cookies for 8-10 minutes, rotating them halfway through the baking process so they bake evenly. For drop cookies, bake them for 10-12 minutes.
Let the cookies cool for a few minutes before dusting them with the powdered maple sugar (you can get the maple sugar here). Store in an airtight container for up to a week on the counter.
if you liked this healthy gingerbread cookie recipe, you should check out these!
Ginger cookies
Ingredients
- ½ Cup Cassava flour
- ¼ Cup Tapioca flour
- 2 Tablespoons Coconut flour
- ¼ Teaspoon Salt
- ¾ Teaspoon Baking soda
- ¾ Teaspoon Cinnamon
- ¾ Teaspoon Ground ginger
- ⅛ Teaspoon Black pepper
- ⅛ Teaspoon Ground cloves
- ¼ Cup Coconut oil
- 2 Tablespoons Coconut butter
- ¼ Cup Coconut sugar
- 3 Tablespoons Molasses
- 1 Teaspoon Vanilla
- Powdered maple sugar for dusting
Instructions
- Preheat the oven to 375 Fahenheit
- In a small bowl mix together the flour and spices. Measure out the cassava flour, tapioca flour, and coconut flour and mix together. Next add in the salt, baking soda, cinnamon, ginger, pepper, and cloves. Mix together until well incorporated.
- In a large mixing bowl mix the coconut oil and coconut butter together. Next add in the coconut sugar and mix until well incorporated.
- Add in the molasses and vanilla and stir again until everything blends together.
- At this point, start adding the dry ingredients to the wet ingredients. Add the dry ingredients half at a time stirring until the flours are mixed into the dough. The dough may seem stiff and dry, but that is what the texture should be like.
- Take the dough and on a piece of parchment paper dusted with arrowroot flour or tapioca flour and roll the dough between two pieces of parchment paper. Roll them to your desired thickness, these cookies will not spread. Use a cookie cutter to cut the dough and place them on a baking sheet. This makes about 30 1 ½ inch cut out cookies or 15 drop cookies
- Bake the cookies for 8-10 minutes, rotating them halfway through the baking process so they bake evenly. For drop cookies, bake them for 10-12 minutes.
- Let the cookies cool for a few minutes before dusting them with the powdered maple sugar. Store in an airtight container for up to a week on the counter.
