Paleo Gingersnap Cookies
  • ½ cup melted palm shortening (or grass fed butter)
  • 1 cup coconut/palm sugar
  • 1 egg
  • 1 Tbs real maple syrup
  • 1 tsp unsulfured blackstrap molasses
  • 1 tsp pure vanilla extract
  • 2 tsp fresh grated ginger
  • 1½ cup tapioca flour
  • 3 Tbs coconut flour, divided
  • 2 tsp baking soda
  • ⅛ tsp fine grain sea salt
  • 1 Tbs ground ginger
  • 1 tsp cinnamon
  • ¼ tsp allspice
  • 3 Tbs raw cane sugar for rolling the cookies (optional)
  1. Using an electric mixer with a whisk attachment. Beat together the melted palm shortening and coconut/palm sugar, scraping down the sides of the bowl with a spatula as needed.
  2. Add the egg, maple syrup, molasses, vanilla extract, and fresh grated ginger. Mix until well incorporated.
  3. In a separate bowl, whisk together the: tapioca flour, coconut flour, baking soda, sea salt, ground ginger, cinnamon, and allspice. Slowly sift the dry mixture into the wet ingredients, mixing on a low speed. Stop to scrape down the sides of the bowl with a spatula as needed.
  4. Turn up the speed to medium and mix until well incorporated.
  5. Transfer the dough to the refrigerator to set up for 30 minutes. I use this time to preheat my oven and clean up my kitchen.
  6. Preheat oven to 325 degrees.
  7. Scoop 1 rounded teaspoon of chilled dough, per cookie. Roll the dough into a ball 1" ball.
  8. If you want to add a little sparkle, you can roll the balls in a plate of organic cane sugar. This step is optional.
  9. Place dough balls onto a baking sheet lined with parchment paper. Leave room for the cookies to spread, they will be approximately 2 & ½” wide. I suggest no more than nine cookies per sheet.
  10. Bake for approximately 10 minutes in a 325-degree oven.
  11. Oven temperatures vary, so keep an eye on them. They should be golden brown and look crispy.
  12. Allow cookies to cool before serving.
  13. Store extra cookies wrapped tightly in the freezer.
Recipe by A Whole New Twist at