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Paleo Ginger Cookies from One Lovely Life

Paleo Ginger Cookies

  • Author: One Lovely Life, adapted from Primal Palate
  • Prep Time: 10 minutes + 30 minutes to chill
  • Cook Time: 20 minutes
  • Total Time: About 50 minutes
  • Yield: 24 cookies 1x


Paleo Ginger Cookies – These grain free, dairy free ginger cookies are absolute perfection! Lightly crisp edges and tender in the middle (or not! Your choice!). 



  • 1/2 cup non-hydrogenated shortening (I like Spectrum brand. Butter would also work.)
  • 3/4 cup coconut sugar or maple sugar
  • 1 egg
  • 1 Tbsp. molasses
  • 1 tsp vanilla extract
  • 2 1/2 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 cup (about 114g) blanched almond flour (I use Honeyville)
  • 1 cup (about 128g) arrowroot flour (sometimes called arrowroot starch)
  • optional: 1/4-1/3 cup turbinado sugar (sometimes called Sugar in the Raw) for rolling


  1. In a food processor (or stand mixer, or a bowl with a hand mixer), combine shortening and sugar.
  2. Add vanilla, molasses, and egg. Pulse (or mix) to combine.
  3. Add spices, salt, baking soda, almond flour, and arrowroot, and pulse to combine. (Dough will come together in a big ball.)
  4. Transfer cookie dough to a bowl. Cover and refrigerate at least 30-60 minutes.
  5. Preheat oven to 350 degrees
  6. Pour turbinado sugar into a small dish. Scoop 1″ balls of dough and roll into balls. Dip tops of the balls in sugar and place on a baking sheet lined with parchment paper or a silicone baking mat.
  7. Bake 8 cookies at a time at 350 degrees for 8-10 minutes, or until golden around the edges but still slightly wet in the centers.
  8. Let cool 2-3 minutes on baking sheet before transferring to a cooling rack.
  9. Repeat with remaining cookie dough.

  • Category: Cookies, Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Paleo Ginger Cookies, Gluten Free Ginger Cookies, Paleo Gingersnaps, Gluten Free Gingersnaps