The Real Food Guide

Ginger cookies with coconut cream icing


Ginger Cookies with Coconut Cream Icing - Paleo, SCD, GAPS-friendlyEditor’s note: Please welcome Erin Carter, an internal medical resident and the writer behind Pure and Simple Nourishment. Erin is sharing an awesome Paleo treat that is sure to win over anyone who’s hemming and hawing about giving up grains. If you’re looking for more Paleo recipes, be sure to check out Erin’s blog. If you want a LOT of recipes, check out The Paleo Recipe book; it’s over 350 Paleo recipes and also includes an 8-week meal plan and a bonus recipe book of just Paleo desserts.


This ginger cookie recipe always gets rave reviews whenever I make it for friends (whether they have restricted diets or not). It is SCD, GAPS and Paleo friendly, and should meet the needs of many different dietary restrictions. The mix of spices in these cookies gives them a unique flavor that will have you asking for more than one!

These cookies are filled with ground ginger, which besides tasting great, has many different health benefits including fighting inflammation, aiding digestion and stimulating the circulatory system. It also has very strong antimicrobial properties and can be used to help heal sores and wounds.  Ginger is recommended to help with many different health problems including digestive issues, arthritis, headaches, morning sickness, motion sickness, nausea, muscle pain and cardiovascular disorders. Yes this little herb has very powerful effects and I recommend that many of my patients take some form of ginger on a daily basis. These cookies are an easy and delicious way to add a dose of ginger to your daily routine!

Enjoy, everyone!

Like this recipe? Click here to download a Free eBook that includes all the recipes listed on this site!

Ginger cookies with coconut cream icing

Rating: 51

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

Yield: 18-20 cookies

Ginger cookies with coconut cream icing


    Cookie Ingredients
  • 2 1/2 cups almond flour
  • 5 tbsp coconut oil or butter or ghee (or a combination of these - I used half coconut oil, half ghee)
  • 1/3 cup honey (local and raw if possible)
  • 2 tsp organic vanilla
  • 1/4 tsp baking soda
  • 1/8 tsp sea salt
  • 1/8 tsp ground cloves
  • 1/8 tsp ground allspice
  • 1/8 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 2 tsp ground ginger
  • Icing Ingredients
  • 1/2 package (about 100g) of coconut cream concentrate (or use coconut butter instead)
  • 1 tbsp coconut oil
  • 1 tbsp butter or ghee
  • 1 tbsp honey
  • 1 tsp organic vanilla


    Cookie Directions
  1. Preheat oven at 300F. Place almond flour and oil/butter into a large microwave safe bowl and heat for 1-2 minutes, until fat is melted, then add remaining ingredients to the bowl.
  2. Mix all ingredients well with a pastry blender.
  3. Form 1" round balls with the cookie dough and place on a cookie sheet.
  4. Wet a fork and flatten cookies using a cross-hatch pattern (wet the fork every 2nd cookie to prevent sticking)
  5. Bake for 12-14 minutes at 300F, until edges of the cookies are golden brown.
  6. Remove from the oven and allow the cookies to cool on a wire rack, or use a spatula to loosen the cookies before they completely cool to prevent them from sticking to the cookie sheet.
  7. Icing directions
  8. Place coconut cream, coconut oil and butter/ghee into a microwave safe dish and heat for 35-45 seconds in the microwave on high (or you could heat this on the stove in a small pot if you are avoiding the microwave).
  9. Remove from microwave, and stir as necessary to blend ingredients. Add remaining icing ingredients and stir well.
  10. Place 1-2 teaspoons worth of icing onto each cookie. The icing will harden as it cools. Enjoy!


These cookies store well in the fridge for up to a week, or you could keep some in the freezer for a later date.

Erin is a 28 year old internal medicine resident from Calgary, Canada. Through her own battle with severe IBS and lack of success with conventional medical treatments, she learned how to treat her condition with nutrition. She shares the power of good, wholesome food with those who are struggling with IBS or other health issues on her blog Pure and Simple Nourishment.


May 24 |

2 thoughts on “Ginger cookies with coconut cream icing

  1. Lori~Annie says:

    My husbands favorite cookie is a ginger snap. When making these I ate a pinch of the dough. I decided to add a bit more ginger but other than that I stuck to the recipe. Definitely a keeper. Thanks so much for sharing.

  2. Claudia says:

    These were super good and super easy. I wish I had added more ginger as well but the were delicious and soft and chewy. I am going to try the frosting on other things too.

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to toolbar