These gingerbread cookies are a holiday classic. They’re slightly crispy on the outside, soft on the inside, perfectly spiced, AIP, paleo, grain and dairy-free.
This post contains affiliate links.
Gingerbread cookies are just the cutest and a holiday classic for good reason. They’re fun to create and eat, no matter your age. This recipe for gingerbread cookies is AIP, paleo, grain and dairy-free and one that the whole family will enjoy.
These cookies are slightly crispy on the outside and soft and chewy on the inside and are great for making a gingerbread house with or for adding to your cookie jar for gifting. These gingerbread cookies have a quite strong ginger flavor with the richness of molasses. If you’re looking for super soft and fluffy gingerbread cookies that are lighter in texture and flavor (and don’t have molasses), try these AIP Gingersnaps.
Here’s what you’ll need for these AIP Gingerbread Cookies:
- coconut flour and tapioca starch
- cinnamon and powdered ginger
- baking soda
- sea salt
- unsulphered blackstrap molasses
- unrefined virgin coconut oil, melted
- honey
- vanilla extract
- apple cider vinegar
- gelatin
- water
Here’s how to make these AIP Gingerbread Cookies
To make these cookies, combine the coconut and tapioca starch, cinnamon, and powdered ginger in a large bowl along with baking soda and sea salt. In a small bowl, combine blackstrap molasses with melted coconut oil, honey, and vanilla. Make gelatin egg by combining apple cider vinegar, gelatin powder and hot water and whisking with a fork until frothy. Make a well in the center of the dry ingredients and add in the wet ingredients, stirring to combine into a soft, oily ball of dough. Place ball of dough into the fridge for 10-12 minutes.
Next, place ball of dough between two sheets of parchment paper and roll out to between 1/8 and 1/4 inch in thickness. Use gingerbread cookie cutters to cut out your gingerbread people, re-rolling dough and cutting as necessary until all the dough is used. Transfer parchment paper to a baking sheet and bake for 8 minutes. My cookie cutters are approximately 3 x 2.5 inches and 8 minutes is the perfect amount of time for a cookie that is soft on the inside and just slightly crispy on the edges but you may need to adjust your baking time if you are using smaller or larger cookie cutters. Allow cookies to cool completely before removing from cookie sheet.
Please note, this recipe makes a small batch of cookies, so feel free to double if you require more.
AIP Gingerbread Cookies FAQs
Can I replace any of the flours?
I have not tested this recipe using any other flour combination so can’t recommend any substitutions.
Can I make this recipe coconut free?
I have tried different combinations of fats and flours and found this to work the best. If you’re coconut free, try out my Gingerbread Squares or AIP Speculaas/biscoff cookies for some delicious holiday treats sans coconut.
Can I omit the molasses?
The blackstrap molasses in these cookies really provides that classic gingerbread flavor and I don’t recommend omitting, but be sure to purchase unsulphered blackstrap molassses.
How do I store these?
Store in a sealed container on the countertop in a cool, dry area for 3-4 days.
Can these be made vegan?
I haven’t found a way to make these vegan as both gelatin and honey are essential to the texture.
Looking for more AIP Holiday Cookies? You might enjoy
- AIP Gingerbread Squares
- Berry-filled Linzer Cookies
- AIP Speculaas
- Chocolate Plantain Chip Cookies
- Christmas Cut-out Cookies
If you loved these AIP Gingerbread Cookies I would appreciate it so much if you would give the recipe a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
Print
AIP Gingerbread Cookies (paleo, dairy-free)
- Total Time: 40 minutes
- Yield: 8 cookies 1x
Description
These gingerbread cookies are a holiday classic. They’re slightly crispy on the outside, soft and chewy on the inside, perfectly spiced, AIP, paleo, grain and dairy-free.
This recipe was updated on December 17, 2020.
Ingredients
- 1/2 cup coconut flour
- 1/4 cup + 1 tsp tapioca starch
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 1.5 tsp cinnamon
- 2 tsp powdered ginger
- 3 TBSP unsulphered blackstrap molasses
- 3 TBSP virgin coconut oil, melted
- 2 TBSP honey
- 2 tsp pure vanilla extract
- 1 gelatin egg (see below)
Gelatin Egg
- 2 tsp apple cider vinegar
- 1 TBSP gelatin
- 1 TBSP hot water
Instructions
- Preheat oven to 350F.
- In a large bowl, combine coconut flour, tapioca starch, sea salt, baking soda, cinnamon and powdered ginger.
- In a small bowl, combine unsulphered blackstrap molasses with melted coconut oil, honey, and vanilla extract.
- Make gelatin egg by combining apple cider vinegar, gelatin powder and hot water in a small bowl and whisk to combine into a frothy mixture.
- Make a well in the center of the dried ingredients and add in the liquid ingredients from steps 3 & 4. Mix until combined and the mixture comes together into a soft, oily ball of dough that will firm once chilled.
- Chill dough in the fridge for 10 -12 minutes.
- Once chilled, place ball of dough between two sheets of parchment paper and roll out to anywhere between 1/8 – 1/4 inch in thickness*
- Use gingerbread cookie cutters or any cookie cutters of your choice to cut out cookies, re-rolling the dough as needed to cut more.
- Transfer parchment paper with cut out cookies to a baking sheet and bake in the middle rack of the oven for 8 minutes.**
- Allow cookies to cool completely before removing from cookie sheet to avoid any casualties and when you do, use a wide spatula that lifts the entire cookie (arms and legs are often the most fragile).
- Optional: ice your gingerbread people using semi-melted coconut butter which will harden once it cools, or use the icing from my AIP Sugar Cookie recipe.
Notes
*You don’t want to roll these any thinner or they will be too fragile.
**My gingerbread cookie cutters are 3 x 2.5 inches and 8 minutes is the perfect amount of time for a cookie that is soft on the inside and just slightly crispy on the edges. If you’re using a smaller or bigger cookie cutter, your cookies might need less or more time, respectively. They are ready when the edges are just slightly crispy.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Cookies
Keywords: aip, paleo, dairy-free, cookie, gingerbread, gingerbread cookie, gingerbread men, holiday, desserts
Great balance between spicy and sweet with an amazing texture despite butchering the gelatin and forgetting to chill the batter. Totally forgiving recipe. I made mason jar-sized circles and was still able to bake for 8 minutes. Another amazing creation by Nicole!
★★★★★
MAKING THESE TOMORROW WAHOOO !
Ok so mine came out really grainy. I’m not sure if it’s the brand I used (I know that can make a difference). The ginger bread flavor is definitely there and on point. I suspect this is more user error and potentially the brands that I used. Unfortunately they aren’t that great but again it’s grainy. I’ll definitely try again however! Mine also came out much lighter in color. Thanks for the recipe and if you have any ideas please let me know!
Not your fault at all, the post has since been updated to include the gelatin egg which I committed in error. Sorry about that!