Christmas Ginger Cookies

Just like Gingernuts only AIP!

If you like coconut cream, they would be amazing served warm with a dollop of coconut cream and a sprinkle of cinnamon. We love a strong ginger flavour in our cookies; you can adjust the ginger powder to your liking. Create your own funky shapes or use fun cookies cutters to suit any occasion.


1/4 cup coconut oil, melted

3 tbsp maple syrup, rice malt syrup or raw honey

1 tsp vanilla essence or paste

1 tbsp gelatin powder (grass fed)

1/2 cup cassava flour

1/4 cup tigernut flour

1/2  tsp baking powder

pinch pink salt

1-2 heaped tsp ginger powder (ground ginger)



Preheat oven to 180°C and line an oven tray with baking paper, set aside.

Place all ingredients in a bowl and combine well using a metal spoon.

Tip dough out onto a clean bench and knead slightly to form a ball. Roll out dough between two baking paper sheets, thickness can be 3-6mm. Peel away the top sheet and cut dough into desired shapes or using a Christmas cookie cutter. Gently transfer cookie shapes to the prepared oven tray and repeat with remaining dough.

Bake cookies for 12-15 minutes or until they are golden at the edges.

Remove from oven and allow them to cool completely.

Store cookies in an airtight container in the pantry – if you have any left!

I double this recipe every time and they don’t last a day…..

Enjoy x

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