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Ginger Shortbread Cookies

healthy paleo Ginger Shortbread Cookies recipe

Dip your Ginger Shortbread Cookies in dark chocolate for a wonderfully decadent holiday treat.

Nothing says Christmas like Ginger Shortbread Cookies. This recipe for grain-free, Paleo Ginger Shortbread Cookies is as quick and easy as it gets. The cookie itself has only six ingredients. You can dip these gluten-free cookies in chocolate and sprinkles (as pictured above), or eat them straight up.

I want to thank all of you who chat with me over on my Facebook page for letting me know that you appreciate the simplicity of my grain-free recipes. Did you know that I’ve been grain-free and Paleo since 2001. I’m often asked why I follow a strict grain-free diet, if you’d like to know more about that I recommend taking a look at my post on creating a healing plan for yourself –diet is a big part of my self-care program.

Now back to cookies. And the fabulousness that is ginger. Ginger is not only a fantastic flavor, it is an extraordinary herb that we use for holidays like Thanksgiving and Christmas. Did you ever wonder how this came to be? According to both Ayurveda and Traditional Chinese Medicine ginger has (among its many amazing benefits) warming properties; it’s also a detoxifying herb, but that’s a topic for another post entirely. In any event, given that the Thanksgiving and Christmas holidays fall during some of the chilliest times of year, an herb that warms your constitution is not only delicious, it is functional. So there you have it, that’s why we have a tradition of eating ginger during the winter holidays.

I have lots of recipes that use ginger –here’s a recipe for Ginger Licorice Tea which will warm you to the bone on a chilly day. And here are my famous Ginger Shortbread Cookies. Well, at least they’re famous among the boys and their friends.

Ginger Shortbread Cookies


  1. In a food processor combine almond flour and salt
  2. Pulse in baking soda and ginger
  3. Pulse in shortening and honey until dough forms
  4. Scoop batter 1 tablespoon at a time onto a parchment paper lined baking sheet
  5. Flatten dough with the palm of your hand
  6. Cut out (or trim) circles of dough with a 2-inch cookie cutter
  7. Bake at 350° for 7-10 minutes until golden brown
  8. Let cool on the baking sheets
  9. Melt chocolate over very low heat
  10. Dip each ginger snap halfway into the chocolate
  11. Let excess chocolate drip off into pan
  12. Cover with sprinkles if desired
  13. Place cookies on baking sheet and let chocolate harden
  14. Serve

Makes 12 cookies

This month I’ve been doing quite a bit of grain-free baking for the holidays. My children and their friends are really enjoying the treats that I’ve been testing. And I’m enjoying that they’re eating real food without crazy ingredients and odd preservatives. Here’s to hoping the holidays are bringing happiness to your home as well!

Here are some other grain-free chocolate cookie recipes that are perfect for the holidays:

posted on December 13, 2013, 25 comments

  1. Well these look divine! I love the personal touch of chocolate and sprinkles.

  2. Christi Hamburger

    YUM! These look great! Thank you Elana!!!

  3. Cathleen

    Just wanted to let you know, not only do these look delicious, but your site has the best *print recipe* set up of any site I’ve been to.

  4. Jane

    Could someone who has made these cookies please comment and let us know how they came out? Thanks!

    • Lisa Daniel

      Jane, Elana made them and posted them here. That means they taste great! Thanks, Elana =)

    • QueenJellyBean

      I made these. Here are my results: a)) Yielded 20 cookies even though I used same ingredients as Elana b))Crowd pleasing taste, I gave a cookie to everyone I volunteered with yesterday and young and old, foodie or junk-foodie, everyone smilled and made that mmmm sound c)) batter looked ‘sandy’ to me, I was worried the cookies wouldn’t form, so I rolled little balls, pressing them into my hands, then flattened each ball with the bottom of a coffee cup, then started flattening directly with my fingers. Worked great, the formation of little dough balls in my hand made the dough less ‘sandy’ and stuck together well. d)) The Chocolate – to save time I melted about 1/3 cup of choc chips in the microwave, 1 1/2 minutes on 30% power, spooned a blob of chocolate in the middle of the cooled cookie, then stuck them in the freezer for 10 minutes. With a few cookies I put the chocolate chips inside the dough before baking. One eater said she liked the blob of chocolate in the middle because she could control how much chocolate she got in each bite. e)) Flavor Variation – I only had 1/2 a teaspoon of dried ginger left, so I added that plus more than a TB of pumpkin pie spice, worked out great and one of 15 eaters said he tatest cinnamon. f)) Calorie Count – for 1 of 20 Cookies in a batch, Calories: 88, Total Fat: 6.74g, Total Carbs: 6.01g, Protein: 2.3g

  5. Kariba

    What can I use in lieu of the shortening? Can i use Coconut oil? Ghee?thank you!

  6. sandy gypp

    I used coconut oil and they turned out amazing!

    I baked for a full 10 minutes, next time I’ll probably go for 8.

    These had just the right amount of ginger too.

    I used Bobs Redmill almond flour and gave it a few extra pulses.

    I made 1\2 of the recipe.

    This is my first major Paleo baking sucess!

  7. Tammy

    Just made them and they have lots going for them. Personally they were not gingery enough for me so next time I am going to tripe the ginger… Am also thing of adding some molasses in place of the honey… Bit the texture is great and I love that the batch size was not too big and it all happened in one bowl. Thanks Elana !

  8. sue

    Sandy: Did you use solid or liquid coconut oil? I don’t have a food processor and wonder if liquid could work.

  9. Maria

    I love ginger cookies. By the way, I made your triple chocolate cookies for Santa last year, at the insistence of my kids. He devoured them.

  10. Catherine

    Made these tonight. Yummy.
    Also tried making the paleo tortillas, only 1 Tablespoon coconut flour. Is that accurate????

  11. Stephanie

    I made these with maple syrup (I was out of honey) and coconut oil and they came out amazing!!

  12. making these tomorrow…allergic to eggs so very happy for this recipe.

  13. Shari from NC

    Does anyone know if the dough be rolled between two sheets of parchment paper and then cut with 2″ cookie cutters (like Elana’s Girl Scout cookies)?

    Shari from NC

  14. ciara ni mhurchu @ saynotopalmoil.com/images.php

    Please find an alternative to Vegan Shortening. Anything made from palm oil is detrimental to the survival of Orangutans in Borneo and Indonesia. Virgin rainforest is being burned to make room for palm oil plantations.
    Orangutans will be extinct in 10 years if the rate of palm oil plantation stays as it is.
    Vegan shortening is NOT vegan. It may not be made from animal produce but it IS made by killing animals.

    Your recipes are amazing and have changed my attitude to food. You have also got me cooking and baking.

  15. These are really beautiful. Just so simple and stylish. Thank you so much for sharing these darlings with us.

  16. Caroline

    We just finished drizzling chocolate all over these beauties!! I was able to get 18 perfect sized cookies, I used a lid from a sippy cup to cut my circles. They look wonderful!

  17. Vanessa

    I substituted the shortening with butter. Life is just better with butter! It worked out just fine, although I haven’t tried them the way the recipe is written. I also added some grated fresh ginger– I think it could take a lot more!

  18. lucille d’realle

    Dear Elana-

    Thank you for being real! Thank you for not being a paleo stepford wife. Happy new year!

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