To say that I’m excited about this recipe would be an understatement.  EEEK!  These Allergy Free Gingersnap Cookies are probably my best cookie recipe yet!  They turned out perfect the first time I tested them, which doesn’t happen often when I’m baking.  There’s always something to tweak, especially when I’m trying to make an egg-free recipe.  But I did it perfectly with these guys and I’m thrilled to be sharing the recipe with you all today.

I think one of the things I’m most proud about, besides the fact that these cookies are freaking delicious, with a perfect texture and an outstanding fall flavor, is that these cookies are free of all common allergens, are Paleo approved AND Vegan friendly!  Talk about a recipe made in heaven 😉 You really can’t go wrong with these healthy gingersnap cookies!

These cookies are crispy on the outside with a soft center, have a delicious fall flavor thanks to the ground ginger, cinnamon and molasses, are sweetened with maple syrup and grain free.

Allergy Free Gingersnap Cookies

Ingredients

• 1/2 Cup tahini (salted)
• 2 Tbsp molasses
• 2 Tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 Cup cassava flour (43 g)
• 1/2 tsp baking soda
• 1/2 tsp ground ginger
• 1/2 tsp cinnamon
• 1/4 tsp salt

Instructions

1. In a medium-sized mixing bowl, combine all wet ingredients.  Stir well.
2. Mix in all dry ingredients.  Stir well.
3. Refrigerate dough for 30 minutes.
4. Preheat oven to 350 degrees F.
5. Remove dough from fridge and scoop (about 1 Tbsp per cookie) onto baking sheet.
6. Bake in preheated oven for 14-15 minutes.

Recipe makes one dozen cookies

Nearly every time I create an allergy-free recipe, I get a question about why I do allergy-free baking, and there are a couple reasons why.  First off, I want to create recipes that are edible for anyone and everyone.  Now, I know some people have obscure allergies and unfortunately the only way to account for that is to mix up the allergy-friendly ingredients that I use.  I also feel like a lot of allergy friendly recipes aren’t Paleo.  I want to combine both dietary preferences in some of my recipes.  Another reason is that a couple years ago my son went on an elimination diet in hopes of finding the reason behind his eczema.  That was the first time I really got into creating recipes without the use of nuts, eggs and dairy.  We found that he has an intolerance to eggs and dairy, so I try my best to limit his intake of those foods and when he does eat them, only give him the highest quality.

These days, the majority of my recipes are Paleo because that way of eating is what works best for me and my family, and I believe it’s the best recipe for a long, healthy life.  I also like the challenge involved.  Since Paleo foods are typically grain-free, it can be difficult to come up with just the right ratio of gluten free flours to perfect the recipe.

I think there is a misconception that if a treat is “healthy” then it isn’t tasty.  I want to change that view with my recipes by showing that you can have a delicious, seemingly indulgent treat that is void of many unhealthy ingredients and excess sugar.  Hopefully the thought and hard work I put into my recipes shows.  I know my blog doesn’t have the most professional look and my photos are far from perfect; but since baking and blogging brings me so much joy, I do what I can with the little time I have.  Being a full time mama is my number one job and priority and I know the day will come when I have more free time on my hands, meaning more time to devote to this website 😉