It is that time of year again when the smell of gingerbread fills the air.
I created a great Paleo, grain-free, dairy-free recipe with no processed sugar last year that worked great. This year, however, we have my oldest daughter’s egg allergy to take into consideration. With a few tweaks and a big mess in the kitchen, I created this Paleo and allergy friendly, egg-free gingerbread recipe.
It even comes with an AIP (Autoimmune paleo) option.
This recipe turned out just like the one my grandmother used to bake for me (only with better ingredients!) and it even held up better.
Paleo and allergy friendly Gingerbread cookie recipe:
- Preheat the oven to 350 degrees Fahrenheit.
- 1 Cup sifted Ottos Naturals cassava flour. (If you want to know why this brand, click here.)
- 1 ½ Cup Almond flour (sunflower seed flour works well, ***use Tigernut for AIP)
- ½ tsp Ground Cloves
- ½ tsp Baking Soda (non-aluminum)
- 2 Tbs Maple syrup
- 1 Tbs Great Lakes grass-fed beef gelatin (or 1 egg) (I get mine here.)
- 1 tsp Ground Ginger
- 1 tsp Ground Cinnamon
- ½ tsp Sea salt
- ½ Cup Un-sulfured Black Strap Molasses
- 2 Tbs of Non-hydrogenated and sustainably sourced palm shortening (coconut oil would work too) (also found here.)
- 1 Tbs water (if using gelatin instead of an egg.)
- Extra cassava flour for dusting the cookie cutters.
Other supplies needed:
- Unbleached parchment paper which can be found here.
- Cookie sheet
- Rolling pin
- Cookie cutters
- Spatula for transferring the cookies to and from the cookie sheet.
- Mixing bowl
- Spoon for stirring together.
Directions:
1. In a bowl, combine the molasses, palm shortening, maple syrup, spices, gelatin and baking soda. Mix it well.
2. Add the almond flour and cassava flour, and mix well. If it is too crumbly add water a tablespoon at a time until you get a dough consistency that just comes together. (usually not more than 1-2 Tbs.
3. Lay out a piece of parchment paper, lightly dusting with cassava flour. Place the dough contents in the middle in a ball. Place an extra piece of parchment onto the top and roll out the gingerbread dough about ¼ inch thick. (thinner if you want more of a crisp gingersnap cookie texture)
4. Dip the cookie cutters in some cassava flour to prevent from sticking and cut out your cookies. This is a great part for little hands to help! Use the spatula, also dusted in cassava flour, to place the cookies onto the parchment paper lined cookie sheet. They should not spread out (at least they didn’t when I used palm shortening) so space accordingly.
5. Bake 7-10 min. If you like them soft like me (stick to 7 minutes) or depending on how crisp you want the cookies (leave them in for 10 minutes.)
These were so fun to decorate.
I whipped up some frosting with a palm shortening, honey, and cinnamon, but these are perfectly delicious without anything!
I hope your family enjoys my paleo and allergy friendly egg-free gingerbread cookie recipe as much as mine does!
Happy Holidays!
