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Gingersnap Cookies

Prep Time:

15 minutes

Cook Time:

15 minutes


18 cookies



About the Recipe

This is a nut-free version of the Gingersnap Cookies recipe from the Living Kitchen recipe book by Tamara Green and Sarah Grossman. The original recipe is found on page 233.

As someone who has allergies to peanuts and tree nuts, I have done extensive research on alternative ingredients to highly refined flours and sugars that are not derived from nuts but still limit inflammation in the body. This modified recipe does just that, while maintaining the crispy, chewy texture of the cookie. The blend of ingredients will transport you to a bright and fresh day in autumn.


1/4 cup palm fruit shortening

1 1/2 cups pumpkin seed flour

1/4 maple sugar

1 tsp cinnamon

1/2 tsp baking soda

pinch of sea salt

1 egg

3 tbsp dark unsulfered blackstrap molasses

2 tsp minced or finely grated peeled ginger root


  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper

  2. Warm the palm fruit oil in a pot over low heat until melted. Remove the pot and let cool slightly.

  3. In a bowl, combine the pumpkin seed flour, maple sugar, cinnamon, baking soda, and salt.

  4. In a large bowl, place the egg, molasses, ginger root and melted palm fruit oil and whisk them together. I use my Kitchen Aid stand-mixer for this.

  5. Pour the dry ingredients into the wet and mix until a dough forms.

  6. Scoop out 1 tablespoon of daughm placing on the baking sheet and flatten. Keep the cookies about 2 inches apart.

  7. Bake the cookies for 13 minutes. The edges should be crisp.

  8. Let cool for 10 minutes on the baking sheet.

  9. These can be stored in a cool place for 2 days or the fridge for 1 week. Can be frozen for 3-4 months.

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