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Paleo Double Ginger Crinkle Cookies

Servings 12


For the paleo baking flour:

  • 226 grams chestnut flour
  • 113 grams tapioca starch
  • 58 grams blanched almond flour
  • 49 grams arrowroot flour
  • 4 grams Himalayan salt

For the cookies:

  • ¼ cup grass-fed unsalted butter or organic non-hydrogenated shortening at room temperature
  • ½ cup maple sugar plus more for coating
  • 1 large egg white
  • 2 tablespoons molasses
  • 1 cup  paleo baking flour or Cooking for Isaiah Gluten-Free Multi-Purpose Flour
  • ¼ teaspoon Himalayan salt
  • 1 teaspoon baking soda
  • 1 teaspoon cocoa powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 1 teaspoon freshly grated ginger


  1. Make the paleo baking flour: In a large bowl, whisk together the chestnut flour, tapioca starch, almond flour, arrowroot flour and salt.
  2. Make the cookies: Using a handheld electric mixer, beat together the butter, sugar, egg white and molasses on high speed. In a medium bowl, whisk together the flour, salt, baking soda, cocoa powder, cinnamon, ginger and grated ginger. Add the flour mixture to the butter mixture and fold to combine. Cover and refrigerate the cookie dough for 30 minutes.
  3. Preheat the oven to 350° and line a baking sheet with parchment paper. Place some sugar in a small bowl and using a 1¼-inch ice cream scoop or a teaspoon, drop the dough into the sugar and toss to coat; place about 1 inch apart on the prepared baking sheet. Bake until the tops are crackly and the edges are set, 10 to 12 minutes. Let cool completely on a wire rack.