These nut-free and Paleo Gingersnap Cookies are made with tapioca flour and coconut flour. They’re crispy on the outside and have a chewy, toffee-like center. You won’t believe they are grain-free and gluten-free!
I have had a lot of positive feedback on my Grain Free Double Chocolate Cookies…
…but it was so quiet over at my Grain Free Ginger Cookies Post, that I could hear the crickets chirping. While they were pretty good for grain free, I wanted to make some Paleo cookies that were just plain good, period! As my Southern Granny would say, “Boy Howdy!” these Paleo Gingersnap Cookies hit the mark!
I don’t do a lot of Paleo baking because the term “Paleo baking” is kind of an oxymoron. That said I know I would never stick to a lifestyle that did not allow for occasional treats. Knowing that sometimes I’m going to have desserts, I figure that making them with unprocessed ingredients is a much better option that grabbing a bag or Oreos.
I’m allergic to nuts so that really limits my grain-free flour options. I would be far better off eating Oreos than eating a Paleo cookie made with nut flour. I’ve tried a number of coconut flour-based cookie recipes and have been disappointed to find their texture to be more like cake than like cookies.
The secret to getting the crispy and chewy texture in these cookies is tapioca flour and a ton of baking soda. The issue with tapioca flour is that it can have a starchy aftertaste, the issue with using a lot of baking soda is that it can make the cookies taste salty. I compensate for this in my Grain Free Double Chocolate Cookies by using a ton of chocolate. For this recipe, the starchy and salty flavors are masked by a ton of ginger! Do you think I can say ton one more time? I think I could say it tons more times 😉
A note about coconut flour, its absorbency can really vary from brand to brand. I used “Let's do…Organic” Coconut flour, it is really good, the best I have found so far! 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.
If you have trouble finding ingredients for these cookies at your local market, don’t worry, I have included Amazon links for the supplies. I will earn a small commission if you purchase through these links. Your purchase helps support this site, at no additional cost to you. I only recommend products that I actually use and like.
I did include instruction for rolling these cookies in some organic cane sugar (365-brand from Whole Foods). Gasp! I know cane sugar is not Paleo, and this ingredient is COMPLETELY optional. The cookies are delicious without the extra sugar, but I wanted this batch to have a little sparkle for the photographs. Sometimes a girl’s just gotta have a little sparkle in her life!
This Paleo Gingersnap Recipe makes forty-five 2 & 1/2” cookies. They really taste best the day they are baked and will turn stale more quickly than wheat cookies. While you may be tempted to eat the entire batch in one day, you can always freeze them. They are actually delicious frozen, right out of the freezer! Speaking of the freezer, if you eat dairy, try these with my Spiced Maple Caramel Ice Cream! Yum!
You can also use part of the batch to make a ginger cookie crumb pie crust for recipes like my Grain Free Lemon Tartlets.
Check out my other Unprocessed Sweets recipes:
For instructions with cooking process photos, scroll down past the recipe.
Instructions with cooking process photos:
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.
Add the egg, maple syrup, molasses, vanilla extract, and fresh grated ginger. Mix until well incorporated.
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.
Turn up the speed to medium and mix until well incorporated.
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.
Preheat oven to 325 degrees.
Scoop 1 rounded teaspoon of chilled dough, per cookie.
Roll the dough into a ball 1" ball.
If you want to add a little sparkle, you can roll the balls in a plate of organic cane sugar. This step is optional.
Place dough balls onto a baking sheet lined with parchment paper.
Leave room for the cookies to spread, they will be approximately 2 & 1/2” wide.
I suggest no more than nine 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.
Allow cookies to cool before serving.
Store extra cookies wrapped tightly in the freezer.
I love adding a whole, unprocessed and healthy twist to classic recipes. My food is often grain-free, usually gluten-free, and always unprocessed.