AIP Gingerbread Cookies
Gingerbread cookies are so nostalgic during Christmastime. Their origins date back to the medieval times, where wooden molds were carved into intricate shapes and figures, and the dough was pressed carefully to reveal the pattern, making the ultimate Christmas treat. I fell in love with a documentary about gingerbread on Amazon Prime Video, called Gingerbread Journeys, which my 4 year old loved watching with me. There’s also a great article from The Smithsonian with more background on these spiced cookies.
We’ve begun a tradition for St. Nicholas’ feast day on December 6, where we get together with cousins and decorate cookies. St. Nicholas, my namesake, is very special to us. We make sure to celebrate his day with fervor and excitement because Christmas in our family is solely about the birth of Baby Jesus. However the joy of Santa Claus is important to share too! We fill the kids’ shoes with chocolates and treats to wake up to on his feast day. A fresh batch of gingerbread cookies waiting by their gifts is what makes the morning even more special.
I have been looking for a recipe for gingerbread cookies that was both chewy and crisp on the outer edges, as they are when made with gluten. These do not contain nuts, eggs, gluten or dairy, and you may be wondering how that’s even possible. I used the recipe for Tea Cookies and modified it a bit. I think you will love sharing these with your family, especially those who have sensitivities.
GINGERBREAD COOKIES
3 cups coconut flour
1 CUP ARROWROOT FLOUR
1/2 cup dark maple syrup (grade B is great!)
1/2 cup melted organic extra virgin coconut oil or avocado oil
1/2 cup organic pumpkin pie spice (Frontier Spices)
1/2 tsp himalayan pink salt
1/2 tsp baking soda
2 tbsp pastured beef gelatin (Vital Proteins)
Pre-heat the oven to 325 degrees fahrenheit. Line a cookie sheet with parchment (not wax) paper.
Blend the dry ingredients together in a bowl. Make a well in the middle of the dry ingredients, and add the coconut oil and maple syrup.
The mixture should look like wet sand. If it looks a bit dry, add a few more tablespoons of oil.
Take the ball of dough onto the parchment paper and roll it about 1/2 inch thick with a rolling pin.
Using your cookie cutters, cut out as many shapes as you can. We use gingerbread men, hearts, and stars. Ball up the remainder of the dough scraps and re-roll them to cut more cookies.
Bake the cookies for 7-8 minutes on 325 F. Let them cool on the cookie sheet for about 30 minutes, or they will break when they’re hot. Remember there are no eggs to hold it together! The gelatin will bind the dough together nicely after they cool.
In order to be considered truly AIP (autoimmune paleo) they would not contain any seed spices, and clove is one of the main flavors of gingerbread. I use a blend of organic pumpkin pie spice that does contain clove and does not give me a reaction, but if you need to make your own pumpkin pie spice just leave out the clove and add extra ginger for spice. I use 1/4 cup of pumpkin pie spice to give these a moderately spiced flavor that my family loves, however if you are like me and you like a little more kick, add a few tablespoons more for a darker, spicier cookie.
If you make these, be sure to tag me in a photo of them! I love seeing you use our family recipes. I hope you have a Merry Christmas!