AIP Gingerbread Cookies

Gingerbread cookies are the heart of the holidays. The kind of treat that feels like a warm hug, right? They’ve been around forever—think ancient Egyptians and Greeks giving gingerbread a go. Fast forward to the Middle Ages, and they became a European favorite. Fun fact: Queen Elizabeth I went all out, creating edible gingerbread figures to impress guests.

This recipe? It’s a game-changer for those following the Autoimmune Protocol (AIP). It’s free of common allergens but still hits all the right notes—crispy edges, soft centers, and that spicy-sweet flavor we all love. Perfect for holiday parties or just a quiet evening with a warm drink.

Recipe At a Glance

Here’s what you need to know:

• Prep Time: 15 minutes
• Bake Time: 12 minutes
• Makes: 6 cookies (but you can double or triple it easily!)
• Skill Level: Super beginner-friendly

Tools You’ll Need

• Mixing bowls (a big one and a smaller one)
• Parchment paper
• Rolling pin
• Cookie cutters (any shape works, but gingerbread people are classic!)
• Baking sheet
• Cooling rack
• Piping bag (if you’re fancy with your decorating)

Make Ahead Tips

• Chill the dough for up to a day before rolling it out.
• Baked cookies last up to two weeks or can be frozen for a few months.

What You’ll Need

For the Cookies

• 3/4 cup tapioca starch
• 1/2 cup tigernut flour
• 1 tbsp gelatin
• 1/2 tsp baking soda
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/3 cup palm shortening
• 3 tbsp maple syrup
• 2 tbsp blackstrap molasses
• 1/2 tsp vanilla extract

For Frosting & Decorations

• 1/4 cup palm shortening
• 1 tbsp honey (the lighter, the better)
• Pomegranate seeds for a festive pop of color

Ingredient Swaps

• Tigernut flour missing? Try cassava flour—it’ll work, but the texture might change a bit.
• No palm shortening? Coconut oil does the job, but the flavor will shift slightly.
• Molasses is non-negotiable for that signature gingerbread taste. Don’t skip it!

How to Make Them

Set the Scene: Preheat the oven to 350°F. Line a baking sheet with parchment paper and lightly grease it.

Mix the Dry Stuff: In a big bowl, whisk together your starch, flour, gelatin, baking soda, ginger, and cinnamon. Keep it light and fluffy.

Cream Wet Ingredients: In a smaller bowl, mix the palm shortening, maple syrup, and molasses until smooth. Stir in the vanilla extract.

Bring It Together: Slowly add the wet mix to the dry. Stir until the dough comes together—it should be soft but not sticky.

Roll It Thin: Place the dough on parchment paper and roll it out to about 1/4 inch thick. Having trouble? Dust it lightly with tapioca starch to prevent sticking.

Cut It Out: Grab your cookie cutter and press out your shapes. Carefully lift and place them on the baking sheet.

Bake: Bake for 12 minutes or until the edges are just golden. Don’t overdo it—soft centers are key!

Cool Down: Move the cookies to a rack and let them cool completely before decorating.

Get Creative: Mix up the frosting with palm shortening and honey until creamy. Use a piping bag to add fun designs. For a festive touch, pop on some pomegranate seeds as “buttons.”

Make It Your Own

• Milder Spice? Cut back on the ginger, or throw in a pinch of nutmeg if you like extra warmth.
• Vegan Option: Swap gelatin for agar powder.
• Special Touch: Want fancy cookies? Try edible gold dust or detailed icing patterns. For everyday simplicity, stick to basic frosting.
• Seasonal Changes: No pomegranate seeds? Dried cranberries or raisins are great alternatives.

Serving & Storing Tips

How to Serve: Place them on a holiday platter or enjoy with a cup of hot cocoa (or spiced tea if you’re feeling fancy).

How to Store:

• Keep undecorated cookies in an airtight container at room temp for up to three weeks.
• Decorated cookies last two weeks when stored carefully (separate the layers with wax paper).
• Freeze baked cookies for three months and thaw when needed.
• Want to prep ahead? Freeze the dough for three months; thaw before rolling it out.

A Cozy Tradition You’ll Love

These gingerbread cookies prove that eating AIP doesn’t mean giving up on holiday classics. They’re filled with warm spices, rich molasses, and lots of love. Whether you’re baking with friends or enjoying a solo baking session, these cookies are a sweet way to celebrate the season.

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