The Christmas holidays are not complete for me without gingerbread cookies. My first year on the Autoimmune Protocol was definitely a bit tough without them! I was determined to never go another Christmas without them, so I got to work. The result? Say hello to the magical, incredibly delicious, and AIP-friendly Winter Gingerbread Cookies!
It was important to me to achieve the taste and texture of the recipe I grew up making every Christmas.
Enjoy these lovely cookies as a holiday treat with your friends and families this season – they go splendidly with a glass or two of eggnog (or “eggless nog“)!
Merry Christmas + Happy Holidays from New Moon Holistic!
I have given two flour options for this recipe. See options in recipe card.
I encourage you to taste the dough before you bake. Then you may tweak the sweetness and spice to your own preference! I love gingerbread with a bite, so if you want subtle spice, you can reduce the spices by about half.
The thin cookies shown in the photos results in a fairly crispy cookie in about 10-15 minutes of baking. Store on a plate or in a glass dish covered with a clean towel to keep them from going soft.
If you prefer a softer cookie, roll the dough a little thicker and watch the cook time. Storing your gingerbread in a closed tin or glass tupperware should keep them soft.
Winter Gingerbread CookiesCourse: AIP, Cookies, Dessert, Gluten-free, Grain-free, Holiday, Paleo, Recipes, Vegan
Works great for building gingerbread houses too!
1/2 c. softened coconut oil
1/3 c. brown sugar (or 1/4 c. maple syrup)
2 Tbsp applesauce
3/4 c. molasses (I use blackstrap, fancy is great too!)
2 1/4 c. flour* (+ a little more if too wet)
*Option 1: 3/4 c. coconut flour + 1 1/2 c tapioca starch
* Option 2: 1 c. cassava flour + 3/4 c. tapioca starch + 1/2 c. coconut flour
1 Tbsp ginger
2 tsp cinnamon
1 tsp nutmeg (use mace for AIP, or omit altogether)
1/2 tsp each: baking soda, salt, cloves
- Mix ingredients wet to dry, mixing the dough thoroughly before deciding if you require a little extra flour. You should end up with a thick, malleable, and slightly sticky dough.
- Cover the bowl with a clean towel and place in fridge for 30 minutes – this will stiffen up the dough a bit and make it much easier to roll out and work with.
- Roll portions of the dough out between parchment, wax paper or silicone mats – thicker for soft cookies and thin for crispy (see notes above).
- Use cookie cutters or trace shapes for a building project! If desired, decorate with dried fruit, orange peel, or coconut sprinkles (see photos below).
- Bake on a cookie sheet at 350F for 10-20 minutes (depending on size and thickness).
- Cool on a rack or directly on the pan. Once cool, eat as is, or use your favourite icing to decorate!