Ginger Spice Cookies – Paleo & AIP
Do you ever have a craving for something completely off season? Just me? Well I think that’s going to change when you get one whiff of these sweet spiced ginger cookies. You will be dreaming of Christmas time. I’m not so sure what compelled me to make ginger cookies in the middle of summer. But…
Do you ever have a craving for something completely off season? Just me? Well I think that’s going to change when you get one whiff of these sweet spiced ginger cookies. You will be dreaming of Christmas time. I’m not so sure what compelled me to make ginger cookies in the middle of summer. But I am oh so happy that I did. These babies melt in your mouth!
The girls and I wanted to make ice cream sandwiches. I made a traditional chocolate chip cookie with vanilla ice cream for them, but I wanted something different for myself. I am always an unconventional, outside of the box kinda gal. So I decided on Cinnamon Ice Cream and Ginger Spice Cookies. The flovor pairing is AMAZING, and the perfect way to enjoy some fall flavors in the middle of 100 degree weather.
Now I have the perfect ginger cookie recipe ready to go when Christmas rolls around! I can’t wait to make cute little ginger people in thier ginger houses, covered in paleo snow…. But for now I will enjoy them with a big ol scoop of cinnamon ice cream as I soak up the sun this summer.
(Cinnamon Ice Cream recipe coming soon! Here’s my Vanilla Bean Ice Cream)
- ⅔ C tapioca flour
- ¼ C Otto's Cassava Flour
- 1 TB gelatin
- ¼ C coconut sugar
- 1 tsp ground ginger
- ½ tsp ground cloves
- ½ tsp sea salt
- 1 tsp baking soda
- ¼ C Spectrum shortening
- ¼ C molasses
- 1 tsp vanilla
- Preheat oven to 350
- In a stand mixer, add tapioca, cassava, gelatin, coconut sugar, ginger, cloves,salt, and baking soda. Mix well.
- Cut in shortening.
- Add molasses and vinalla, stir until dough is formed.
- Scoop heaping TB fulls onto a parchment or silpat lined cookie sheet.
- Bake 8-10 minutes, until edges are slightly golden brown.
- Cool briefly before transferring to a cooling rack.
- (Soft and chewy when warm. Crispier once cooled.)
Cab I sub arrowroot for tapioca please? looking forward to trying these- thank you!
Sara,
That should work just fine!
Okay thanks- I’ll let you know how they turn out
gosh they were a disaster! very dark in colour – I used black strap molases. But that wasn’t the problem- all I can taste is overwhelming salt and clove!! I used arrowroot instead of tapioca, perhaps this effected the taste by intensifying it somehow. They also hardened a lot overnight. Very crunchy, unfortunately can’t eat them due to the awful saltiness and strong clove flavour. Any ideas?
I am so sorry to hear that. Is it possible that you mismeasured the salt? I wouldnt imagine that the arrowroot would change that, but I suppose it is possible. The cookies are meant to crisp up when they cool, like a gingerbread cookie. They are only chewy when they are still warm.
These are a firm family favourite! Great recipe
Aww, thank you so much Rebecca! That means so much to me.
Any chance the ingredients are incorrectly listed in the recipe? I made these today, and disaster it was! The “cookies” spread into one and were entirely a different color from the photo. I think the amount of molasses explains the color difference. I don’t recommend these.
Hi courtney. Im so sorry you had trouble with these. If your ingredients or your dough was too warm before baking, that would result in spreading. If I notice the dough getting too warm, that means the shortening is melting, so I chill the dough for a bit before baking. I hope this helps!