Paleo Ginger Cookies [Gluten free, Grain free, Dairy free]

A tea time treat that titillates the tastebuds – gluten free ginger cookies at your service!

Oh dear. I promise I do not eat paeudo junk all the time. I mean it!! It’s just that with it being school holidays, and me being, well, me, I get antsy and need to stay busy whilst at home. This is when I start experimenting. These however were created because my daughter wanted ginger cookies, and I had a sugar-laden junk pack but have you seen kids on a sugar rush!? Yeah, not happening!  Time to paleofy some ginger cookies 😉  

  So I looked at my cinnamon date shortbread recipe for inspiration, and worked from there. Just the smell emitting from the oven whilst these bake is enough to make you want to tuck in. Heavenly!

Recipe for Paleo Ginger Cookies

Yield: 6-7 small cookies

Prep time: 5 minutes 

Cooking time: 25 minutes

What you need

1/2 cup coconut flour

1/4 cup tapioca flour

1 tspn baking powder

1 tspn ground ginger 

1 tspn ground allspice

Pinch of salt

Few drops vanilla extract

2 tblspns melted ghee/butter

1 tblspn raw honey/date paste

1 medium egg, whisked

3-4 tblspns water

What you need to do

1. Preheat oven to 150°C. Line a tray with baking paper. 

2. Combine the dry ingredients in a bowl, and mix well. (The smell at this point is already amazing!!) 

3. Mix the wet ingredients together in a separate bowl, apart from the water. Add to the dry ingredients. Combine well.  

4. Add 1 tblspn of water at a time, you may need more or less than the quantity stated, until you get a good ‘cookie dough’ consistency. Form into cookies, place on tray, and bake for 20-25 minutes. (You may need to turn the tray to prevent hot spots from overcooking one side.)

 5. Remove from oven (they’ll be slightly springy in the middle), allow to cool on a cooking rack. Done! 


They’re chewy and yummmmmmmmmy!!! Plus, when your 7 year old says, ‘These are the best homemade cookies I’ve ever had. Especially paleo ones!’, well, that’s kinda fantastic. 
Enjoy 😉 

Please note: If you’d like to share this recipe, please do! All I ask is that you link back to this post when you do so. Thank you! 


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