• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Go Healthy With Bea
  • Home
  • About
    • My Natural Healing Journey
    • IIN Health Coach
    • Bea in the news
  • Recipe Index
  • Natural living
  • Blogging
  • Contact
  • English
  • Français
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Natural living
  • Blogging
  • Contact
  • English
  • Français
  • Follow me!

  • ×

    Home » AIP

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

    Published: Dec 18, 2021 · Updated: Dec 18, 2021 by gohealthywithbea | This post may contain affiliate links | Leave a Comment

    Sharing is caring! / Aimer c'est partager!

    494 shares
    • Share416
    • Tweet
    Jump to Recipe Print Recipe
    a plate full of gingerbread cookies on a table decorated with silver stars and a silver Christmas tree candle and a text overlay with the title
    a plate full of gingerbread cookies on a table decorated with silver stars and a silver Christmas tree candle and a text overlay with the title

    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!

    a plate full of gingerbread cookies on a table decorated with silver stars and a silver Christmas tree candle

    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)
    all the gingerbread cookies dry ingredients mixed together in a large bowl
    • In a separate bowl combine all the liquid ingredients (blackstrap molasses, maple syrup, olive oil, water, lemon juice and vanilla extract).
    all the gingerbread cookies wet ingredients mixed together in a large bowl
    • Add the wet ingredients to the dry ingredients and mix with a spoon to form a ball of dough.
    gingerbread cookie dough in a large bowl
    • 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.
    gingerbread cookie dough being rolled out between 2 parchment papers with a rolling pin
    • Cutout your cookies into any shape you like.
    a gingerbread man being cut out in the dough
    • Use a cake server or spatula to carefully transfer the cookies to a baking sheet lined with parchment paper.
    cut out gingerbread cookie being transfered on a baking tray using a cake server
    • 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).
    gingerbread cookies of different shapes on a baking tray
    • 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.
    gingerbread men being decorated with icing

    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)
    a plate full of gingerbread cookies on a table decorated with silver stars

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

    gohealthywithbea
    No need for you to miss out on holiday treats with this easy recipe.
    5 from 1 vote
    Print Recipe Pin Recipe
    AIP recipe icon
    Coconut free recipe icon
    Dairy free recipe icon
    Egg free recipe icon
    an icon with the letters G and F to label gluten free recipes
    Paleo recipe icon
    an icon with the letter V for vegan recipes
    Prep Time 45 mins
    Cook Time 12 mins
    Total Time 57 mins
    Course Dessert
    Cuisine International
    Servings 40 small cookies
    Calories 57 kcal

    Ingredients
     
     

    For the cookies :

    • 180 grams tigernut flour (no substitutions)
    • 140 grams arrowroot (see notes below for substitutions)
    • 1 teaspoon ground cinnamon
    • ⅛ teaspoon cloves
    • 1 teaspoon ground ginger
    • 1 teaspoon baking soda
    • Pinch of sea salt
    • 1 Tablespoon blackstrap molasses
    • 3 Tablespoons maple syrup
    • 4 Tablespoons extra virgin olive oil
    • 3 Tablespoons water
    • 1 Tablespoon lemon juice
    • 1 teaspoon vanilla extract

    For the optional icing :

    • coconut butter barely warm

    For an optional coconut free icing :

    • vanilla frosting

    Instructions
     

    • Preheat oven to 360°F (180°C)
    • 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.
    • Cut out 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 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.

    Optional:

    • If you want, you can decorate the cookies. For that, you can either spread the icing on using a knife or pipe it on with a piping bag. Chill until frosting is set. Voilà!
      Bon appétit!

    Notes

    Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.
    If you are not cassava intolerant, you can use tapioca flour instead of arrowroot. Both are AIP compliant. If you are not on the AIP diet you can use potato or corn starch instead of arrowroot.
    You can of course adapt spice quantities according to your own taste. 
    Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used. Please note that the nutrition facts don't take into account the optional icing. 

    Nutrition facts per serving

    Calories: 57kcalCarbohydrates: 6gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 28mgPotassium: 13mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 14mgIron: 1mg
    Tried this recipe?Mention @gohealthywithbea and tag #gohealthywithbea!
    Liked this recipe?Follow me @gohealthywithbea on Pinterest
    Liked this recipe?Follow me @gohealthywithb on Facebook !
    « Mango and avocado salad with shrimp (paleo, AIP)
    Gluten free Gingerbread Loaf (vegan, paleo, AIP) »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    ABOUT BEA, recipe creator, HHC, CGP

    Hello! I’m Bea, a holistic health coach, certified gluten free practitioner and recipe creator. I'm also a French woman who has been diagnosed with ankylosing spondylitis and decided to heal herself naturally after many years of strong painkillers. Here, I'm telling you about my journey that allowed me to stop all medication, hoping that it will inspire you. I'm also sharing my recipes, to show you that "free from" food can be delicious. Read more

    PRINTABLE HEALTH JOURNAL

    I've created a printable weekly health journal to help you on your natural healing journey. Read more

    Follow me !

    As Featured on :

    Footer

    ↑ back to top

    About

    • About Bea
    • Bea in the news
    • Disclaimer
    • Legal terms

    Featured on

    Contact

    • Contact
    • Media Kit
    • Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Go Healthy With Bea

    • English
    • Français

    Privacy Policy