Gingerbread Cookies (AIP, Paleo)

“Christmas is a season not only of rejoicing but of reflection.” ~ Sir Winston Churchill

Short sidebar tangent: Have you watched The Crown yet? Oh, man. I burned through the new Netflix series. Each episode left me swooning over the elegant graduated pearl necklaces, charming cardigans, and bold red lips. But I was especially taken with Winston Churchill, played ever-so compellingly by John Lithgow.

Anyway, yeah, so Churchill. He had a way with words, to be sure. As we prepare for the holidays, we do indeed rejoice and reflect. And often at the cornerstone of both the rejoicing and reflection is food — special recipes that hold meaning and summon warm memories, like today’s recipe.

My family enjoys gingerbread in cake or cookie form this time of year, which is why I’m excited to share these totes-AIP Gingerbread Cookies. The “AIP Muggles” (as my friend Joanna says) in your life won’t know the difference. This cookie is gingerbread legitness. So make a batch for you and your peeps to enjoy over your happy sessions of rejoicing and reflection.

By the way, if gingerbread cake is your thang, then be sure to try this Upside Down Gingerbread Pear Cake.

Gingerbread Cookies (AIP, Paleo)

 

Print

Prep time

15 mins

Cook time

12 mins

Total time

27 mins

 

Author: Martine Partridge

Recipe type: Treats / Desserts

Serves: 10-12 Cookies

Ingredients

• ½ c coconut flour
• 2 tbsp arrowroot flour
• 1 tsp gelatin
• ¼ tsp baking soda
• pinch of sea salt
• 1 tsp ground ginger
• ½ tsp cinnamon
• ⅛ tsp ground cloves
• 3 tbsp melted coconut oil
• 3 tbsp applesauce
• 1 tbsp + 1 tsp blackstrap molasses
• 1 tbsp honey
• 3 tbsp water

Instructions

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. In a bowl, mix the coconut flour, arrowroot flour, gelatin, baking soda, sea salt, ginger, cinnamon, and cloves.
3. Make a well in the centre of the dry ingredients and add the melted coconut oil, applesauce, molasses, and honey. Stir to combine well. This can be done by hand (not necessary to use an electric mixer).
4. Add the water and continue to stir for about one minute; the dough will stiffen as you stir.
5. Divide the dough into two balls. Roll out the dough to ¼ inch thickness (no thinner) between two sheets of parchment paper. Cut one or two cookies at a time and carefully transfer to the prepared baking sheet with a thin spatula.
6. Reshape dough. Continue to roll, cut, and transfer until dough is used.
7. Bake cookies for 12 minutes. Remove from oven and allow to cool completely for ten minutes before removing to a wire rack.

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