The best Gingerbread Cookies your Grandma never made!
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking soda
- 1/2 cup maple syrup
- 1/4 cup coconut flour
- 2 tsp ginger
- 1 tbsp molasses
- 1/2 cup arrowroot starch
- 1 cup tiger nut flour
- 1/2 cup palm shortening or coconut oil melted (measure solid )
- 1 tsp vanilla extract alcohol free
- 1 tbsp gelatin
- 1/4 cup water (for gelatin egg)
- 2-3 tbsp maple or coconut palm sugar (optional fo
- Carbohydrate 4.57939540130547 g
- Cholesterol 30.503125 mg
- Fat 16.0990754205437 g
- Fiber 1.26022702775705 g
- Protein 1.37730712693181 g
- Saturated Fat 11.3483252950977 g
- Serving Size 1 1 cookie (26g)
- Sodium 86.8357854235945 mg
- Sugar 3.31916837354842 g
- Trans Fat 1.08237116689729 g
- Calories 163 calories
Step-by-step
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- In a large bowl, combine the dry ingredients (coconut flour, arrowroot, tiger nut flour, ginger, cinnamon, salt, baking soda). Be sure to sift the tiger nut flour.
- Stir in the palm shortening, maple syrup, vanilla, and molasses until a wet, sticky dough forms.
- Prepare the gelatin egg- pour the water in a small pan. Slowly sprinkle the gelatin over the water in a thin layer and allow to bloom for 2 minutes. Turn the heat to medium low to melt the gelatin and then whisk until frothy.
- Add the gelatin egg into the large bowl. Stir quickly and mix until the dough thickens again and the gelatin egg is fully incorporated into the dough.
- Drop Tablespoon sized amounts of dough onto the lined baking sheet (about 6 per baking sheet, leaving lots of space between for the cookies to expand).
- Sprinkle lightly with maple or coconut sugar if desired. Put in the oven and bake for 12-15 minutes or until golden brown on the edges.
- Remove from the oven and sprinkle lightly with the maple or coconut sugar again, if desired. Let cool on the pan for 15 minutes. Then move to a cooling rack to cool completely.
Ingredient measurements hide the mechanical challenge of working with alternative starches, which lack the gluten network required to trap expanding gases during baking. Sifting the tiger nut flour is non-negotiable because its coarse fibers create dense pockets if left clumped, ruining the crumb structure before the pan even hits the oven. Precision matters when handling alternative fats like palm shortening or coconut oil, since their melting points dictate whether your dough spreads into a greasy puddle or holds a rounded, tablespoon-portioned dome at 350 degrees Fahrenheit. If fresh ginger root is substituted for the specified dried spice, triple the quantity to compensate for the volatile oils lost during dehydration.
Scaling Up or Down Without Compromising Texture
Doubling this recipe introduces mixing fatigue that can break the gelatin egg before it fully incorporates into the denser flours. Dividing batches into separate bowls preserves the crucial aeration achieved when whisking the bloomed gelatin over medium-low heat until frothy. Conversely, halving the yield requires exact measurement of sticky binders like molasses, where half-tablespoon discrepancies drastically alter hydration levels and prevent the edges from turning golden brown at the 12 to 15 minute mark.
Cooling Protocols for Crumb Stability
Grain-free baked goods finish their internal cooking phase through residual heat transfer while resting on the baking sheet. Leaving the cookies undisturbed on the pan for precisely 15 minutes allows the starches to set fully without breaking apart when transferred to a wire rack. Storing these items in an airtight container at room temperature maintains their moisture barrier for up to four days.
