These Grain Free Ginger Cookies are nut free, and made with paleo friendly tapioca flour, and coconut flour. They are crispy on the outside and have a chewy, toffee-like center.
I have made a new and improved version of this recipe in my post for Paleo Gingersnap Cookies. Head over that way and don’t look back!
As I mentioned in my recipe for my Grain Free Double Chocolate Cookies: “I don’t do a lot of Paleo baking. First of all paleo-baking is kind of an oxymoron. Cookies are not paleo, and neither is bread, I don’t care what they’re made of. That said, I know that I would never stick to a lifestyle that did not allow for occasional treats. Knowing that sometimes I’m going to have dessert, I figure that making them with paleo-friendly ingredients is a much better option that grabbing a bag or Oreos.”
I used my cookie scoop for my dough, which makes little balls that contain one Tbs of dough. I did not bake more than 6 cookies to a sheet because these cookies really spread.
This recipe makes flat, crispy, and chewy cookies. If you are feeling ambitious, you could make smaller cookies by scooping ½ Tbs of dough per cookie. Just cut the cooking time, check them at 7 minutes, and really watch them after that. I was okay with the big fat cookies, and so was my family.
A note about coconut flour, its absorbency can really vary from brand to brand. I used Trader Joes Organic Coconut flour. If you are using a different brand, start with 2/3 of what is called for, let it rest a few minutes, and then check your consistency before adding the full amount.You should have sticky dough, not batter, and it should be scoopable.
These cookies are wonderful frozen! Use them for ice cream sandwiches made with my Homemade Vanilla Coconut Ice Cream!
- 5 Tbs plus 1 tsp (1/3 cup) cup grass fed, pasture raised butter, melted (or coconut oil)
- ¾ cup coconut/palm sugar
- 1 egg
- 1 Tbs real maple syrup
- 1 tsp unsulfured blackstrap molasses
- 1 tsp pure vanilla extract
- 1 cup tapioca flour
- 3 Tbs coconut flour, divided
- 1 Tsp ground ginger
- ¼ tsp cinnamon
- ⅛ tsp allspice
- ½ tsp baking powder
- 1 tsp baking soda
- I recommend using organic ingredients when possible.
- Preheat oven to 325 degrees.
- Using an electric mixer with a whisk attachment. Beat together the butter and coconut/palm sugar, scraping down the sides of the bowl with a spatula as needed.
- Add the egg, maple syrup, molasses, and vanilla extract, mix until well incorporated.
- In a separate bowl, whisk together the: tapioca flour, 2 Tbs of coconut flour, baking powder, baking soda, sea salt, ginger, cinnamon, and allspice. Slowly add the dry mixture to the wet ingredients, mixing on a low speed, and scraping down the sides of the bowl with a spatula as needed.
- Turn up the speed to medium and mix until well incorporated.
- Let your dough rest for at least two minutes, and check the consistency. Add additional 1 Tbs of coconut if needed. You should have sticky dough, not batter, and it should be scoop able, (I used all 3 Tbs of coconut flour).
- Scoop 1 Tbs of dough, per cookie, onto a baking sheet lined with parchment paper. Leave room for the cookies to spread, they will be approximately 3 & ½” wide. I suggest no more than six cookies per sheet.
- Bake for approximately 10 minutes in a 325 degree oven. Oven temperatures vary, so keep an eye on them. They should be golden brown and look crispy.