Ginger 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! 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!
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.
Notes
Chilling the 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.
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.