From Jessica's Kitchen

gluten free dairy free soy free recipes

  • Home
  • Recipes
  • About
You are here: Home / cookies / {Paleo Friendly} Ginger Spice Cookies (gluten free, grain free, dairy free, egg free, soy free, vegan)

{Paleo Friendly} Ginger Spice Cookies (gluten free, grain free, dairy free, egg free, soy free, vegan)

December 1, 2016 By Jessica

When I think about how changes like subbing flours, use of fat, or even as small as reducing a baking soda amount can make a baking recipe quicker, easier, and better, then I am up for the challenge. Especially so with my ginger cookies. We can’t live without these things and since we are giving grains a break until the end of the month, I gave them a makeover. These are a chunkier, thicker paleo version of the original that has me over-the-moon-excited over how freakin good it is.

Just way too good not to share. And bake. And eat!!

chunky-paleo-ginger-spice-cookie-gluten-free-dairy-free-paleo-vegan-recipe-from-jessicas-kitchen-1-of-1

8-chunky-paleo-ginger-spice-cookie-gluten-free-dairy-free-paleo-vegan-recipe-from-jessicas-kitchen-1-of-1 7-chunky-paleo-ginger-spice-cookie-gluten-free-dairy-free-paleo-vegan-recipe-from-jessicas-kitchen-1-of-1

I got to work on these a couple of months ago knowing that my family will be questioning its whereabouts. I originally created the recipe, seven years ago, to give as a holiday gift to a teacher with a gluten and egg allergy. After my cookie monsters tried the few lingering, it quickly became a family favorite — in our house, it’s the cookie that says ‘hey chilly days are here, the holidays are near, and time for marshmallow-topped hot chocolate and ginger cookies people’. Yep, and  ‘gift me because you know they want me‘. 

Replacing the original GF flours with grain-free flours can sometimes be tricky without eggs but the combination of chestnut and tapioca proved otherwise. Coconut flour without eggs yields dry fall-apart cookie crumbles, that was a fail. I tried cassava but found it to made them too chewy (and too starchy) with no crisp exterior to sink my teeth into. I need a crispy exterior! So when my chestnut flour package arrived it was as if the gates of cookie heaven opened. Yes, chestnut flour, you are so good to me. 

Feeling courageous (and out of time because I had school pick-up), I also ditched all the hand-rolling-each-ball step and made a dozen huge ones – bigger and chunkier  than I ever have – because some days call for big-as-your-head cookies. The amazing thing about this recipe is that they can be baked big without falling apart. Without the need for eggs to bind them. Without fail. The palm shortening helps give them the right chew; but with the growing concern over how it’s harvested and what it’s doing to the rainforests, you may want to read this –> https://www.thepaleomom.com/wiki/palm-shortening/

With our evolving food limitations to treat health issues, the quest to adapt recipes is sometimes a necessary one. But just because we are experimenting with grain-free, doesn’t necessarily mean you are, so, I am leaving the original recipe as-is. If you are grain-free (or just love chunkier, chewier cookies) then this is one to add to your holiday baking list. Psst! No rolling required.   

These big chunky cookies made their way into pumpkin pie crusts for Thanksgiving (and breakfast the next day. Hubby and I shamelessly took the last of it.) … the deep ginger flavor crust was the perfect pairing to the pumpkin (no-bake) filling … will be sharing THAT next should you be looking for an easy holiday pie, or a Friday pie, Monday pie, or a just wanna eat pie kind of day.  

In the meantime, here’s to weekend baking the-most-heavenly-best-chunky-yet-chewy-center-crispy-outer-of-full-of-ginger-spice-cookie you will ever eat. 🙂

Cheers! Xx Jessica

3-paleo-ginger-spice-cookie-gluten-free-dairy-free-paleo-vegan-recipe-from-jessicas-kitchen-1-of-1

6-chunky-paleo-ginger-spice-cookie-gluten-free-dairy-free-paleo-vegan-recipe-from-jessicas-kitchen-1-of-1

{Paleo} Chunky Ginger Spice Cookies (gluten free, grain free, dairy free, egg free, *nut free, soy free, vegan)
 
Save Print
Prep time
25 mins
Cook time
15 mins
Total time
40 mins
 
As gingerly-spiced as my original ginger cookie, yet now also grain-free, chunkier, and made in half the time with no rolling required! A holiday cookie everyone can enjoy!
Jessica: From Jessica's Kitchen
Recipe type: Dessert
Serves: 3 dozen
Ingredients
  • 2 cups (226 grams) chestnut flour
  • ½ cup + 2 tablespoons (78 grams) tapioca flour
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground clove
  • ½ teaspoon kosher salt
  • 1 teaspoon aluminum-free baking soda
  • 6 ounces (169 grams) palm shortening
  • 1 cup (155 grams) coconut sugar (or light brown sugar), packed
  • ¼ cup blackstrap molasses
  • 3 tablespoons (60 grams) chunky, unsweetened applesauce
  • ¼ cup raw sugar for topping
Preparation
  1. NOTE: Cook Time is for large cookies, smaller cookies take less time. Yield is for smaller cookies, will make 12 large cookies (see below).
  2. PREP TIME is for 3 dozen cookies.
  3. Preheat Oven Temperature to 375 degrees F. Line 1-3 baking sheet pans with parchment paper. Larger cookies need one pan. Smaller cookies need three pans.
  4. Combine and whisk flours, ginger, cinnamon, clove, salt, and baking soda in a medium bowl, set aside.
  5. In a stand mixer fitted with a paddle attachment, or a hand mixer, add palm shortening, coconut sugar, molasses, and applesauce to beat on low speed until the sugar gets absorbed by the shortening, then increase speed to medium for 2-3 minutes. Reduce speed, then add the dry blend. Mix until just combined. Scrape any unmixed cookie dough left at the bottom of the bowl with a rubber spatula.
  6. Add raw sugar to a small bowl, set aside.
  7. For 12 large cookies (about 4-inches round): use a large ice cream scooper to scoop cookie dough then transfer to baking sheet pans.
  8. For 3 dozen smaller cookies (1½-inch rounds): use a mini ice cream scooper to scoop dough then transfer to baking sheet pans.
  9. After all the dough has been scooped, grab each and place one side into the raw sugar, gently pressing the cookie into the sugar to flatten to about a ½-inch thickness. Transfer the cookies back onto the baking sheet pans, spaced about 2-inches apart.
  10. Bake large cookies 13-15 minutes. Bake smaller cookies 9-11 minutes. The lower baking times will yield chewier cookies.
  11. Let cookies cool directly on the baking sheets for 15-20 minutes to fully set before serving.
  12. Note: Dough can be frozen, in an airtight container, for up to a month. For single-serve baking: scoop out individual cookies, place on a baking sheet and freeze. When frozen, transfer to a freezer-safe ziplock bag. Thaw for at least 4 hours or up to a day, refrigerated. Then bake amount of cookies desired.
  13. To make ahead: prepare the dough then plastic wrap, or transfer into a plastic container, keep refrigerated for up to two days. Let it come to room temperature (set on the counter for an hour) before baking.
  14. *Note on allergies: although this may be considered a 'nut-free' cookie since it doesn't contain almond, cashew, or other tree nuts, however, chestnut is actually a nut. For those with a nut allergy, consult with your doctor.
  15. Note on Paleo: raw sugar is not considered Paleo by many, if on a strict Paleo diet, omit the raw sugar for the topping. Also, when using coconut sugar for strictly Paleo, use fresh coconut sugar that feels soft in the package and doesn't appear to be dry for best results.
3.5.3226

Don't miss a recipe! Subscribe here.

gluten free dairy free recipes
recipe image
Recipes
Paleo Ginger Cookies - gluten free, dairy free, egg free, soy free, vegan
Published On
2016-12-01
Preparation Time
10 min
Cook Time
15 min
Total Time
25 min
Average Rating
51star1star1star1star1star Based on 2 Review(s)

Filed Under: cookies, paleo, vegan Tagged With: cookies, dairy-free, dessert, gluten-free, paleo, soy-free, vegan

« Kale Fennel Cauliflower Hot Dish (gluten free, dairy free, paleo, soy free, vegan)
{Almost} No-Bake Pumpkin Pie (dairy free, egg free, gluten free, grain free, paleo, soy free, vegan) »

Comments

  1. Diane says

    December 1, 2016 at 11:16 pm

    Cookies DO look heavenly! Quick question: when you say "large ice cream scooper", are you referring to the kind that has a spring release set in the handle? I have that. Thanks!
    Reply
    • Jessica says

      December 2, 2016 at 9:20 am

      Yes, exactly that, enjoy!
      Reply
  2. Marlene says

    December 2, 2016 at 8:59 am

    I made your ginger cookies last year dipped in chocolate to give my dairy free co-workers for Christmas and they loved it. I personally love thick chunky ginger cookies so when I saw this today you can imagine my excitement. I usually buy Enjoy Life ginger cookies, which are good but there's nothing like homemade. Can't wait to make ginger cookies!!
    Reply
    • Jessica says

      December 2, 2016 at 7:47 pm

      I loved the Enjoy Life cookies too, as did my kids, but they are not grain-free. :( Yes, I agree, homemade is special. SO happy it made your day, that means so much to me. I hope you love them as much as we do Marlene, let me know!
      Reply
  3. Jennifer says

    December 2, 2016 at 9:14 am

    I'm not paleo but these cookies look awesome. I'm afraid that if I make them as gifts, I'll wind up eating them all. Looks like these will be making a triple batch with a side of will power.
    Reply
    • Jessica says

      December 2, 2016 at 7:42 pm

      Haha, I know what you mean! Treat yourself (and others, of course), we can wrestle with willpower come January. ;)
      Reply
  4. Wendy says

    December 2, 2016 at 11:33 am

    I agree, weighing flours has been a big deal for me; now my baking is consistent and better. Ordering more chestnut flour today because I do need big chunky ginger cookies in my life! I look forward to the pumpkin pie recipe. :)
    Reply
    • Jessica says

      December 2, 2016 at 7:38 pm

      Me too, it really makes prep go much more quickly. Glad to hear it's helpful. Life isn't the same without big chunky ginger cookies, couldn't agree more. :) Pie recipe is coming SOON.
      Reply
  5. Sherri B says

    December 2, 2016 at 3:24 pm

    I love your other ginger cookies but these look exceptional. I will most definitely be baking these next week with some other cookies (including your red velvet crinkles) that I plan to make for food gifts. As always love your recipes!
    Reply
    • Jessica says

      December 2, 2016 at 7:32 pm

      Ooh that sounds like fun! The more cookies the merrier! ;) You are so sweet. Much love.
      Reply
  6. Mary says

    December 2, 2016 at 4:58 pm

    Do you know if subbing regular or wheat flour would work? We are dairy, egg, and nut free but gluten is okay. It would just save me from having to find the more exotic flours. Also, would coconut oil be a good replacement for palm oil? I've never heard of palm oil before. Thanks!
    Reply
    • Jessica says

      December 2, 2016 at 7:31 pm

      You could certainly use all purpose flour with coconut oil. Since coconut oil melts quickly, give the dough a quick (about 5-10 min) chill in the refrigerator before shaping and baking. Enjoy!
      Reply
  7. Monica says

    December 2, 2016 at 9:35 pm

    Jessica, are you kidding me? I'm drooling! I'm so glad I went through all my emails to find this. We are starting a paleo-ish diet to see if it will help with my daughter's migraines. Mostly removing rice and oats since she has a lot of that in her diet. This looks beyond perfect! Thanks!!
    Reply
    • Jessica says

      December 5, 2016 at 11:26 am

      Haha, no joke Monica. :) Hope she gets relief really SOON. Enjoy!
      Reply
  8. Kelli says

    December 6, 2016 at 8:38 am

    These look divine and want to bake them today but we cannot have apple. What do you suggest would be a good substitute for applesauce? Thanks!
    Reply
    • Jessica says

      December 6, 2016 at 9:46 am

      If eggs are not a problem, use 2 whole eggs. Enjoy!
      Reply
  9. Melissa P says

    December 9, 2016 at 8:09 am

    Came out DELICIOUS!! I didn't have chestnut flour so I used Bob's Red Mill 1-1 flour instead of chestnut and tapioca by weight (thank you for weighing flours) with no problem. The only thing is mine made 11 large cookies not a dozen, maybe I packed the scooper too much? Double batching real soon!
    Reply
  10. Veronica Beronsky says

    January 4, 2017 at 7:47 pm

    I have been missing a good cookie since finding out I can't eat gluten and dairy anymore and yours look incredible to also be paleo. Well, nobody not even my gluten and dairy eating husband, sister, or Mom thought they were gluten/dairy free! I couldn't find chestnut flour so I ordered it online and have to say it's worth the special order! Somehow they taste more spiced than my gf all-purpose flour based ones. Thanks a bunch for sharing my new favorite ginger cookie recipe!!
    Reply
    • Jessica says

      January 6, 2017 at 8:51 am

      Yay!! So happy to hear you love it Veronica, enjoy!!!
      Reply
  11. Julie says

    February 10, 2017 at 10:10 pm

    I baked my cookies large as I remember my Mom would do and I am amazed at how good this cookie is. I had three already be still my heart - THANKS!!!
    Reply
  12. Katherina Swicegood says

    November 25, 2019 at 6:46 am

    I spent a few minutes reading and assessing the facts. Everything is crystal clear and understandable. I enjoy posts that fill in your knowledge gaps. This one is of this sort. Moreover, I enjoy how the author organized his thoughts in addition to the visual part.
    Reply

Trackbacks

  1. {Almost} No-Bake Pumpkin Pie (dairy free, egg free, gluten free, grain free, paleo, soy free, vegan) – From Jessica's Kitchen says:
    December 11, 2016 at 4:45 pm
    […] ginger cookies (for the crust) are delicious in their own right but, oh, do they compliment the pumpkin filling so well. And no […]
    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

Follow From Jessica's Kitchen's board Gluten Free + Dairy Free Recipes (Sweet) on Pinterest.

Recent Posts

  • Apple Raisin Kugel (gluten free, dairy free, soy free, vegan)
  • Back to School Sandwich Inspiration (gluten free, dairy free, soy free, nut free)
  • Flourless Double Chocolate Muffins (dairy free, gluten free, soy free, paleo and vegan friendly)
  • Bagel Egg Kale Strata (gluten free, dairy free, soy free)
  • Asparagus Fennel Basil Soup (dairy free, gluten free, paleo, vegan friendly)

Categories

Also Seen in…

Elle Decor
FoodRhythms
Once a Month Meals
Gluten Free & More Magazine
Foodista
Daiya Foods
Yummly
Foodgawker
BRIT + CO
Delight Gluten Free

Food Advertising by logo
fromjessicaskitchen's Recipes, Reviews, Photos on United States Restaurant Guide

Copyright © 2023 · From Jessica's Kitchen · Privacy Policy