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
- In a food processor (or stand mixer, or a bowl with a hand mixer), combine shortening and sugar.
- Add vanilla, molasses, and egg. Pulse (or mix) to combine.
- Add spices, salt, baking soda, almond flour, and arrowroot, and pulse to combine. (Dough will come together in a big ball.)
- Transfer cookie dough to a bowl. Cover and refrigerate at least 30-60 minutes.
- Preheat oven to 350 degrees
- 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.
- 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.
- Let cool 2-3 minutes on baking sheet before transferring to a cooling rack.
- 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