Crispy Gingerbread Cut Out Cookies (paleo, vegan, AIP)

These paleo, vegan and AIP gingerbread cut out cookies are deliciously crispy. With traditional flavor from molasses and spices, these cookies are the perfect treat for the holidays. 

This grain free, refined sugar free gingerbread cut out cookie recipe is easy to make. Perfect for holiday baking with kids!

Adorable gingerbread cut out cookies made with tigernut flour. These cookies are so good and crispy that nobody will notice they are paleo, vegan, AIP compliant, coconut free and cassava free.

Personally, I like to make to make cut out cookies of kinds of shapes (stars, moons, clouds, snowmen, Christmas trees...). Not just gingerbread men. But that's a personal choice. You can do whatever you want.

The icing is also totally optional.

So in the end, even if we are making the same recipe, we can still have unique personalized results. How cool is that?!

Those incredibly easy to make gingerbread cookies are great to bake with kids.

Ingredients

For the cookies

• tigernut flour. There are no possible substitutions for this particular recipe. If you don't know what is tigernut flour and want to learn all about it, you can read The complete guide to tigernut flour. Tigernut is not a nut so if you have a nut allergy, you're good to go!
• arrowroot. Arrowroot is a starch. If you are not cassava intolerant, you can substitute it with tapioca starch (also called tapioca flour). Both arrowroot and tapioca starch are paleo and AIP compliant. Other possible substitutions, only if you are not on AIP nor Paleo diets: you can use potato starch or corn starch instead of arrowroot.
• ground cinnamon
• cloves
• ground ginger
• baking soda
• sea salt
• blackstrap molasses
• maple syrup
• extra virgin olive oil
• water
• lemon juice
• vanilla extract

See recipe card for quantities.

For the icing (optional)

If you want to decorate your cookies you can either use:

• coconut butter
• or vanilla frosting (if you are coconut free)

Instructions

• In a large bowl, combine all the dry ingredients (tigernut flour, arrowroot, cinnamon, ginger, cloves, baking soda and salt)

• In a separate bowl combine all the liquid ingredients (blackstrap molasses, maple syrup, olive oil, water, lemon juice and vanilla extract).

• Add the wet ingredients to the dry ingredients and mix with a spoon to form a ball of dough.

• Place a piece of parchment paper on your work surface and transfer the ball of dough on it. Flatten it slightly with your hands and put a second parchment paper on top of the dough. Roll out the dough to 3/16 inches (5 mm) between the 2 parchment papers, using a rolling pin.

• Cutout your cookies into any shape you like.

• Use a cake server or spatula to carefully transfer the cookies to a baking sheet lined with parchment paper.

• Once the baking sheet is full (I got about 20 small cookies per pan), bake for 10-15 minutes or until golden. (I usually bake it for 12 minutes but I always start checking a little earlier just to be sure).

• While your first batch is cooking, re-roll the dough and start over until there isn't any dough left.
• Once all the cookies are cooked, allow them to cool down completely before eating or decorating.

Storage

Those gingerbread cookies will last 2-3 days stored in a cookie container at room temperature. These are a great make-ahead cookie for parties! 

Other baking recipes

• Paleo pumpkin muffins (gluten free, AIP, vegan)
• Coconut free Banana bread (AIP, paleo, vegan)
• Healthy Banana Carrot Muffins (gluten free, vegan, paleo, AIP)
• Fudgy vegan brownies (gluten free, AIP, paleo)