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AIP Gingerbread Cookies

AIP Gingerbread Cookies
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These AIP Gingerbread Cookies are a festive, allergy-friendly twist on the classic holiday treat. With warm spices, a soft yet sturdy texture, and a touch of molasses sweetness, they’re perfect for decorating or enjoying as-is. Ideal for those following the Autoimmune Protocol (AIP), this recipe brings holiday cheer to everyone!

Ingredients

Scale

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 light-colored honey
  • 1–2 tbsp pomegranate seeds

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F and line a baking sheet with lightly greased parchment paper.
  2. Mix Dry Ingredients: In a large bowl, whisk together tapioca starch, tigernut flour, gelatin, baking soda, ground ginger, and cinnamon.
  3. Cream Wet Ingredients: In a medium bowl, cream the palm shortening with maple syrup and molasses until smooth. Stir in vanilla extract.
  4. Combine and Form Dough: Gradually add the wet mixture to the dry ingredients and mix until a soft dough forms. Transfer dough to parchment paper.
  5. Roll and Cut Shapes: Flatten dough to about 1/4 inch thick using a rolling pin. Cut shapes with a cookie cutter and transfer cookies to the prepared baking sheet.
  6. Bake and Cool: Bake for 12 minutes or until edges are lightly golden. Let cookies cool completely on a wire rack before decorating.
  7. Decorate: Mix palm shortening and honey to make frosting. Pipe designs onto cooled cookies using a piping bag and add pomegranate seeds as decorations.

Notes

Serving Suggestions: Pair with herbal tea or serve as part of a holiday dessert spread.

Tips & Tricks:

  • Chill dough briefly if it feels too soft to handle.
  • Roll dough between two sheets of parchment paper for easy handling.
  • Use tapioca starch to prevent sticking while rolling.

Storage & Reheating:

  • Store undecorated cookies in an airtight container at room temperature for up to two weeks.
  • Decorated cookies last up to one week in an airtight container.
  • Freeze baked cookies for up to three months; thaw at room temperature before serving.
  • To refresh texture, warm cookies in an oven at 300°F for five minutes.

Find it online: https://easyrecipeacademy.com/aip-gingerbread-cookies/