Soft and Chewy Gingerbread Cookies (AIP, Paleo)
 
 
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Serves: 8, 2 cookies each
Ingredients
  • ½ cup organic palm shortening
  • ¼ cup raw honey
  • 4 tablespoons molasses
  • 3 tablespoons coconut sugar, divided
  • 1 teaspoon ginger
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon cream of tartar
  • ½ teaspoon grated fresh ginger
  • ½ teaspoon orange zest
  • ½ teaspoon orange juice
  • ¼ teaspoon cloves
  • ¼ teaspoon sea salt
  • 1 gelatin egg (1 tablespoon grassfed gelatin, plus 4 tablespoons water)
  • ⅔ cup + 2 tablespoons coconut flour
  • ⅔ cup + 2 tablespoons arrowroot starch
Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silpat mat.
  2. In a stand mixer, cream together palm shortening, honey, molasses, and 2 tablespoons coconut sugar until smooth.
  3. Add in spices, baking soda, cream of tartar, ginger, orange zest, and orange juice and mix until incorporated.
  4. For the gelatin egg, sprinkle 1 tablespoon of grassfed gelatin over 4 tablespoons of water in a small saucepan. Let sit for a minute. Then, turn on low heat and whisk the gelatin and water together until it gets very foamy. Once it's foamed, add this to the cookie mixture and mix until combined.
  5. Mix in coconut flour and arrowroot starch until you have a thick dough that is able to be rolled in to balls without sticking to your hands too much.
  6. Roll cookies into golf-ball sized balls (I got 16) and then roll each into the remaining 1 tablespoon of coconut sugar.
  7. Place on cookie shee and bake for 10-12 minutes, until tops are crackly. Flatten each cookie slightly with a fork or a spatula if you prefer.
  8. Let cool before transferring to a wire rack. Enjoy!
Recipe by Fed and Fulfilled at https://fedandfulfilled.com/soft-chewy-gingerbread-cookies/