Hi! I’m thrilled to be a part of Staci Troilo’s Third Annual Virtual Cookie Exchange.
I found an AIP Paleo recipe that is gluten and dairy-free. This comes in handy if you have an allergy-challenged family member (me!) or someone who has celiac like my daughter and husband do. I added back eggs and included them in the recipe. My comments are in bold. Click on Gingerbread Cookies if you want to see the original post.
Gingerbread Cookies (AIP, Paleo)
By Meagen Ashley
Prep Time 10 minutes
Cooling Time 15 minutes
Total Time 25 minutes
Servings 16 cookies
Ingredients
1/4 cup coconut flour
1/2 cup arrowroot starch
1 cup tiger nut flour (I used almond flour)
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 tsp ginger
1/2 cup palm shortening or coconut oil, melted measure solid (I used coconut oil)
1/2 cup maple syrup
1 Tbsp molasses
1 tsp vanilla extract, alcohol-free
1 Tbsp gelatin (see below)
1/4 cup water for gelatin egg (I used two eggs as a replacement for gelatin and gelatin egg)
2-3 Tbsp maple or coconut palm sugar optional for topping
Instructions
Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large bowl, combine the dry ingredients (coconut flour, arrowroot, tiger nut (almond) flour, ginger, cinnamon, salt, baking soda). Be sure to sift the (almond) tiger nut flour.
Stir in the palm shortening, maple syrup, vanilla, and molasses until a wet, sticky dough forms.
Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy. (Skipped this. Used two eggs)
Add the gelatin egg (I replaced with two eggs) into the large bowl. Stir quickly and mix until the dough thickens again and the gelatin egg is fully incorporated into the dough.
Drop Tablespoon sized amounts of dough onto the lined baking sheet—about 6 per baking sheet, leaving lots of space between for the cookies to expand. (I found they did spread out and made big cookies.)
Sprinkle lightly with maple or coconut sugar if desired. Put in the oven and bake for 12-15 minutes or until golden brown on the edges. (I did sprinkle with coconut sugar.)
Remove from the oven and sprinkle lightly with the maple or coconut sugar again, if desired. Let cool on the pan for 15 minutes. Then move to a cooling rack to cool completely.
Recipe Notes
Store in a glass container in the fridge for up to 5 days or freeze for up to 3 months.
The cookies were a hit here. I froze half for Christmas, and the other half is gone! Thank you, Staci, for putting together this fun Virtual Cookie Exchange 🙂
Here is link to the tour:
https://stacitroilo.wordpress.com/?p=10789
Embrace your inner child with a good cookie this season. D. L. Finn
I love a ginger cookie these look delicious, Denise 🙂
Thank you, Carol. It’s nice to have cookies everyone can eat.
They look and sound delicious. Will definitely give them a try.
Thanks, Karen. I think Santa will appreciate them this year 🙂
You all are killing me with these delicious looking cookies! I love gingerbread. Your cookies look terrific, Denise. Thanks for sharing! xo
Lol! I have missed gingerbread, Jill, and I’m glad to find something we can all eat that the nirmal eaters like too. Xo
HI Denise, I’m glad you found a recipe that is suitable for your family. I like the flavour of almond flour very much.
Almond or coconut add a unique flavor to recipes that plain flour can’t. Just takes some adjusting. Xo
You are right. It adds a slightly fudgy taste which I really like
I’ve never heard of using gelatin as a substitute for eggs. I use applesauce.
I never used gelatin when I first started either, applesause is much easier, you are right. Maybe it adds the fluff? But luckily, eggs don’t bother me.
Eggs don’t bother me either.
`I love gingerbread, and these look wonderful, Denise. Your plate and mug are adorable!
Thanks, Teri, I had that plate and mug for a long time. I think Santa appreciates it 😉
The hubster loves gingerbread cookies! Your Christmas mug and plate are so cute!
It’s been a while since I’ve enjoyed gingerbread , so I was excited. They are yummy and can see why he loves them. Thanks, Priscilla, that plate and mug and seen many years. Xo
The cookies look delicious, Denise!
Thanks, Timothy. They didn’t last long 😉
I can see why. The pictures stirred my appetite.
These look terrific! I remember having gingerbread cake as a child.
They were delicious 🙂 Oh, gingerbread cake sounds wonderful!
I love gingerbread. And this is great to have for those with food challenges.
It’s nice to have something for everyone, I agree, Michele.
I’m always looking for healthy desserts (or any healthy recipe, really). This fit the bill perfectly. Thanks for sharing, Denise.
Happy to share, Staci, and I am thrilled to be a part of your exchange. It is fun to mix tasty with healthy, and I’ve found using maple syrup or honey instead of sugar adds a different flavor that is just as good. The different flours bring something unique, too.
These look good, and it’s hard to make treats with no gluten and dairy. Thanks!
Thanks, Judith. It has been hard to find recipes everyone likes, and adjust the old ones but worth it!
Oh. My. Goodness! 😀 I’m sending my son to this post because he will want this recipe for sure! As do I. 🎅🎄❄️⛄
Hope you both enjoy it as much as we did. I rarely eat sweets anymore, so this was a treat, Kymber!
I love really big cookies that seem to last forever. Yum!
Me too, Jacqui. Although I may be extra generous when making them 😉
I love ginger cookies, Denise, and you did a great job of cutting out all the things you are allergic to and adding what you needed to make it work. They look wonderful!
I love them too, Jan and was so happy they turned out. Yes, cooking is a challenge for me, but I’ve gotten creative.
These cookies sound wonderful. I’m gluten-free so I can eat these! Yay!! YUMMY!
They are good and a sugar-free bonus, Colleen 😉
I heard there are cookies over here. I need a couple dozen, please! 😁
Lol! I better get to baking some more 🙂
Sound delicious, Denise
Thanks, John 🙂
😊
These look fantastic, Denise. I have a weakness for ginger (and spice )cookies. I’ve never heard of tiger-nut flour before, but I see you subbed almond flour. That I can put my hands on, LOL.
Great share!
They look really good.
Thanks, Craig. I sure enjoyed them.
We. love ginger cookies. Will definitely try your recipe. Thanks and Merry Christmas!
Your cookies look so yummy! And with having to pay closer attention to what I eat, this is a recipe I can add to my YES list. Thanks so much for sharing, Denise!
I love the recipe Denise. I am food challenged as well – both, gluten and dairy-free. I made my famous Biscotti with only one flour – Amaranth flour. Easier than having to blend various flours, and tasty. I also baked them this year using Spelt flour, and they were equally tasty. I can get away with spelt, but I don’t think celiac people can. Hugs for sharing. <3