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Paleo Gingersnaps… made with cassava flour!

  • Author: Jaime Hartman
  • Total Time: 20 mins
  • Yield: 24 small cookies 1x


These paleo gingersnaps are nut, seed, dairy, egg, and grain free so they are perfect for folks on the paleo autoimmune protocol (AIP).


  • 1 cup cassava flour
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/3 cup palm shortening
  • 1 tablespoon gelatin, dissolved in 3 tablespoons hot water
  • 1/3 cup coconut sugar
  • 1/4 cup molasses
  • 1/4 cup coconut sugar
  • 1 teaspoon cinnamon


  1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a silicone pan liner.
  2. Whisk together the flour, spices, salt and baking soda in a small bowl.
  3. By hand in a larger bowl or using a stand mixer, beat the shortening, 1/3 cup coconut sugar, and gelatin/water mixture until light and fluffy.
  4. Beat in the molasses and stir in the dry ingredients to make a soft, smooth dough.
  5. In a small bowl, mix the 1/4 cup coconut sugar and 1 teaspoon cinnamon together.
  6. Shape dough into small balls (slightly rounded teaspoon) and roll each in the cinnamon-sugar.
  7. Place the cookies about 2 inches apart on the cookie sheets and lightly press them down with your hand (they will not spread while baking like conventional recipes).
  8. Bake for 10-13 minutes, or until they are firm.
  9. Transfer the cookies to cool on a wire rack. They will get crisp as they cool, but may lose some of that crispness if you are in a humid climate.
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Dessert