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
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- 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