AIP Gingerbread Cookies




Yield 10—12 Cookies


1/2 cup coconut flour

2 tbsp. arrowroot flour

1 tsp. gelatin

1/4 tsp. baking soda

Pinch of sea salt

1 tsp. ground ginger

1/2 tsp. cinnamon

1/8 tsp. ground cloves

3 tsp. melted coconut oil

3 tsp. applesauce

1 Tbsp. + 1 tsp. blackstrap molasses 

1 Tbsp. raw honey

3 Tbsp. water


Step 1: Preheat oven to 350°F. Line a baking sheet with parchment paper.

Step 2: In a bowl, mix the coconut flour, arrowroot flour, gelatin, baking soda, sea salt, ginger, cinnamon, and cloves.

Step 3: Make a hole in the center of the dry ingredients and add the melted coconut oil, applesauce, molasses, and honey. Stir to combine well (can be done by hand or electric mixer).

Step 4: Add the water and continue to stir for about one minute; the dough will stiffen as your stir.

Step 5: Divide the dough into two balls. Roll out the dough to 1/4 inch thickness between two sheets of parchment paper. Cut one or two cookies at a time and carefully transfer to the prepared baking sheet with a thin spatula OR form 1 tbsp balls and flatten with palm of your hand if you are not using a cookie cutter.

Step 6: Reshape dough, continue to roll, cut, and transfer until dough is used.

Step 7: Bake for 12 minutes. Remove from oven and allow to cool completely for ten minutes before removing to a wire rack.

Courses Dessert

Nutrition Facts

Serving Size 1 cookie

Amount Per Serving

Calories 49

% Daily Value

Total Fat 2 g


Total Carbohydrates 7 g


Dietary Fiber 2 g


Sugars 2 g

Protein 1 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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