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!
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.
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.
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!!
Here are some other grain-free, paleo and AIP holiday cookies you might enjoy:
- Linzer Cookies
- Paleo Chocolate Crinkle Cookies
- Christmas Sugar Cookies
- Peppermint Chocolate Cookies
- AIP Spiced Shortbread Cookies
- Gingerbread Cookies
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.Print
gluten-free, paleo/AIP Gingersnaps (grain-free, dairy-free, egg-free, coconut free)
- Total Time: 25 minutes
- Yield: 16 cookies 1x
- Diet: Gluten Free
These soft and fluffy gluten free, AIP and paleo gingersnap cookies are made with fresh and powdered ginger for a mind blowing, delicious cookie that’s grain free and coconut free!
- 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
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a small bowl, mix olive oil, maple syrup, vanilla and finely grated ginger.
- In a large bowl mix tigernut flour, tapioca starch, green banana flour, baking soda, cinnamon, ginger powder and salt.
- Make a well in the center of dry ingredients and pour in the olive oil, maple syrup, vanilla and fresh ginger. Mix until fully incorporated.
- Make gelatin egg by combining apple cider vinegar, hot water, gelatin. Whisk with fork until all gelatin is dissolved and mixture is frothy. Pour gelatin egg into batter and quickly fold in.
- Chill dough in fridge for 5 mins.
- Place TBSP sized amounts of dough onto a parchment lined baking sheet.
- Bake for 10-12 minutes or until the edges turn lightly golden brown.
- Remove from oven and lightly sprinkle with maple or coconut sugar (optional)
- Allow cookies to cool 10 mins before moving to cooling rack where they should cool completely before eating so they don’t fall apart.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: ginger, cookies, gingersnaps, AIP, paleo, dairy-free, gingerbread, grain-free, gluten free
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I have made these twice now and they are the best AIP cookie recipe I have ever made! First time I didn’t have fresh ginger and they were still delicious. Crunchy on the outside and soft on the inside as promised. My go to cookie recipe now.
Can they be frozen?
Hi Bec, yes they freeze well!
Hello Nicole, are these cookies crispy at all or are they the soft kind? thank you!
Heal Me Delicious Team
Hi Holly, these gingersnaps are slightly crispy on the outside and soft and fluffy on the inside. For the best results, check out the tips in the blog post.
Karen Lee Mack
Making this recipe for the third time tonight. Definitely the best AIP “treat” I have found and I have tried quite a few. The recipe seems “fiddly” but if you just go down the line and follow instructions, it works. Never can get the gelatin to dissolve properly but I find that if I beat it up with my frother and simply use the froth leaving the big gelatin pieces in the bottom of the glass, it does the trick. I don’t need the extra sugar sprinkles and I have a pretty big sweet tooth. A++
I love this recipe because it is tasty and pretty simple to throw together. I have made these twice now and the first time I did it, I did not use a liquid measuring cup and they definitely turned out very crispy and thin and super crumbly! I do not recommend cutting that corner! But the second time, I used the correct tools and paid more attention to the measurements and they turned out nice and thick and fluffy.
The double ginger makes it so warming. I used some ginger chips in the second batch and it honestly didn’t make too much of a difference – the recipe is just great as is.
I try to cut down on my use of coconut to help keep my cholesterol at healthy levels, and so I used olive oil. The instructions tripped me up a little bit but just know where it says coconut oil, you can sub olive oil. Didn’t taste olive-y or anything. I’d like to try it with avocado oil next time.
The only 2 downsides to this recipe for me is that the green banana flour is something I rarely purchase and it runs a bit pricey in my opinion, but the second batch I made I almost forgot to add it, and the dough seemed to be of a perfectly good consistency. I did end up adding it so I didn’t get to see what it would be like without it, but I think it would be fine if you tried to omit it, as long as you got the other ingredients measured correctly. The taste did change after I added the banana flour, was more nutty and just leveled up the flavor. The other downside is – THE BATTER IS TOO GOOD! 🙂 It is SO hard for me to not just make the batter and eat it before baking! I would definitely eat these just as cookie dough bites, and just omit the gelatin egg because it does change the flavor a bit when eaten uncooked.
Anyhow, this is a wonderful recipe! Thank you!
I was skeptical to try these because I have never been a fan of ginger cookies, but they looked so good so I tried them anyway. All I can say is, WOW, I think I have found my new favourite night time treat. Such an amazing texture and they taste so good. The ginger isn’t overpowering at all. Thank you for having so many coconut free options on your page!
You’re so welcome and I’m thrilled you enjoyed!!
These are so delicious; they’ll be my go to! I think I’ll try them with a little orange zest when I want a variation.
These are delicious! A new favorite in our house. Thanks!!!!
These are lovely! I used cassava flour for the green banana flour and they worked out fine. I was worried that the batter was too runny but it cooks up beautifully. Thank you!
Hands down best aip cookie ive tasted I won’t bother with others one now ! Sooo delicious thanks !!!!!
Hi Nicole ! I’m still loving these cookies .. had a quick question as I have really introduced eggs and wondered if I could easily use one instead of the gelatin ?
Hi Monica, I don’t eat eggs so I can’t say for sure. Let me know if you try!
*chef’s kiss* I’m eating a gingersnap as I write this and hot damn it’s good! I haven’t had a cookie in almost 2 months and this really hit the spot. The ginger and cinnamon add a nice kick and the texture is soft and chewy. YUM.
🙂 Thank you Toby! So happy you enjoyed
Is it possible to make this without the gelatin egg? I get an autoimmune reaction to gelatin, so wondered if there’s an alternative?
Hi Megan, usually I’d recommend applesauce, but the gelatin in this recipe really helps firm the batter up, so I’m afraid I don’t have an AIP substitute that I can recommend.I’m not sure if you can tolerate or have reintroduced seeds? If so, a flax egg might work, but again I’m just guessing.
Hello! These look really yummy, I really struggle to get banana flour- can I substitute it for anything? Thanks ? x
Hi Millie, I haven’t tried any other substitutes in this recipe so I can’t say for sure. If you’re located in the US, i know shopaip.com sells it. Here in Canada I get mine at well.ca
I went to “DuckDuckGo” & searched, and found the best subs, in order are: plantain flour, potato starch, then cassava. (But I’m no expert at all).
Thanks, Vickie! Plantain flour is likely the best bet out of these because of its similarity to green banana!
I had the same question. Would love to know a substitute for the green banana flour- Cassava? Rice?
Hi Vickie, I haven’t tried any other substitutes in this recipe so I can’t say for sure. If you’re located in the US, i know shopaip.com sells green banana flour. Here in Canada I get mine at well.ca