Gluten-free Paleo AIP Gingersnaps

Name: gluten-free, paleo/AIP Gingersnaps (grain-free, dairy-free, egg-free, coconut free)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup tigernut flour; 1/2 cup tapioca starch; 1/4 cup green banana flour; 1/2 tsp baking soda; 1 tsp cinnamon; 1.5 tsps powdered ginger; 1.5 tsps fresh ginger, finely grated; 1/4 tsp salt; 1/2 cup extra virgin olive oil; 1/4 cup maple syrup; 1 tsp vanilla extract; 1 gelatin egg (see below); maple or coconut sugar for sprinkling (optional); 1 TBSP apple cider vinegar; 3 TBSP hot water; 1 TBSP gelatin

December 3, 2020 Modified December 3, 2024 By Nicole Charles 26 Comments
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These soft and fluffy gluten free, AIP and paleo gingersnaps are made with fresh and powdered ginger for a delicious cookie that’s grain free and coconut free!

overhead shot of sheet pan with white parchment paper and seven gingersnap cookies

In these grain free and gluten-free, paleo/AIP gingersnap cookies, I use both fresh and powdered ginger. The result is a soft ginger cookie that has a light, fluffy and slightly chewy texture with the classic gingersnap flavor. They’re so good!

I’ve always been a big ginger fan. From zesty ginger vinaigrettes to gingerbread and gingerbread cookies, I say, the more ginger, the better! In addition to being delicious, the amazing and mighty ginger has no shortage of medicinal and health benefits.

I love using ginger in both sweet and savory foods, but since following the autoimmune protocol I’ve really come to appreciate the natural spice it offers when things like chillies and peppers are otherwise eliminated during the temporary elimination phase.

Fear not though, these AIP Paleo Gingersnaps aren’t too spicy to scare off the yet-to-be ginger converts. Instead, the fresh ginger adds the perfect level of spicy warmth to these soft and more-ish cookies.

Here’s what you need for these gluten-free, AIP and Paleo Gingersnaps:

fresh ginger and powdered ginger – yes both are necessary, trust me, you won’t regret it.
tigernut flour, green banana flour and tapioca starch – this is the flour combination that results in a cookie that is slightly crispy on the outside and soft and fluffy on the inside. I don’t recommend any substitutions!
maple syrup – this is the unrefined sweetener in these cookies and helps with the texture
coconut or maple sugar – for sprinkling on top the cookies right out the oven (optional)
olive oil – this is used to keep this recipe coconut free, but if that doesn’t matter to you, melted coconut oil will work here too. I haven’t tested myself but I am sure avocado oil would work too.

stainless steel sheet pan lined with a white piece of parchment paper and six balls of pre-cooked gingersnap cookie dough

How to make AIP/Paleo Ginger Snap Cookies without Dairy or Eggs:

First, preheat oven to 350F and line a baking sheet with parchment paper.
Then, mix olive oil, maple syrup, vanilla and freshly grated ginger in a small bowl.
To a large bowl, mix grain-free flour blend with other dry ingredients.
Next, make a well in the center of dry ingredients and pour in wet ingredients. Mix.
Then, make gelatin egg and quickly fold in to batter.
Chill batter in fridge for 5 minutes.
Once chilled, scoop out TBSP sized amount of dough onto prepared cookie sheet.
Bake 10 – 12 minutes. Then, sprinkle with maple or coconut sugar if desired.
Finally, allow to cool slightly before transferring to a wire rack to cool completely.

hand holding stack of six gingersnaps against a white backdrop

Gluten-free, AIP/Paleo Gingersnaps FAQs and Tips for Baking

Can I make Paleo Gingersnaps without eggs?

Yes! These egg-free, paleo and AIP Gingersnap Cookies use a gelatin “egg” as a binder and as the egg replacement.

How do I make gluten-free gingersnaps crispy on the outside and soft on the inside?

The ideal gingersnap is crispy on the outside and chewy on the inside. In this recipe, the grain-free flour combination will do that for you :). For the best texture for these cookies, you want to ensure that once you mix up the dough, you allow it to chill in the fridge for at least 5 minutes so it firms up a bit.

Once the cookies have baked, allow them to cool at least 10 minutes before transferring to a cooling rack to cool further. This really helps ensure your cookies don’t fall apart. The end result are cookies that are thick, soft, fluffy and delightful!

Can I substitute the oil?

Yes, as noted above, you can use melted coconut oil or avocado oil in this recipe. Olive oil yields the best flavor in my opinion though!

How do I store these gingersnap cookies?

Store in a sealed container on the countertop for 48 hours or in the fridge for 3-4 days. I doubt they’ll last that long thought – they’re too yummy!!

white plate with a stack of gingersnaps against a white background with a pink cloth napkin in the top right hand corner of the frame

Here are some other grain-free, paleo and AIP holiday cookies you might enjoy:

If you loved these gluten-free, paleo and AIP Gingersnaps 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.