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Paleo Gingersnap Cookies


  • 1/2 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
  • 1 1/2 cup tapioca flour
  • 3 Tbs coconut flour divided
  • 2 tsp baking soda
  • 1/8 tsp fine grain sea salt
  • 1 Tbs ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 3 Tbs raw cane sugar for rolling the cookies optional


  • 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.