Looking for a cookie that is both ginger and chocolate? These grain free cookies incorporate two of my favourite flavours, which are known for their antioxidant powers! Make these cookies for Christmas or anytime of the year.
Double Ginger Chocolate Cookies
- 2 1/4 cups blanched almond flour
- 1/4 cup cocoa
- 2 tsp ginger powder
- 1 tsp ginger, fresh, grated
- 1/4 tsp nutmeg
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup softened butter (or coconut oil)
- 2 Tbsp cooking molasses
- 1/4 cup honey
In a medium-sized bowl, using an electric mixer or muscle power, mix together the softened butter (or coconut oil, or combo of both), honey, molasses and fresh ginger. Combine till creamy and smooth.
In a separate bowl, stir together the almond flour, powdered spices, baking soda and salt. Once mixed together, add the dry ingredients slowly into the wet ingredients, mixing until thoroughly combined. Chill dough in the refrigerator for at least an hour. The dough can also be frozen, but will have to thaw before it can be used.
When ready to bake, preheat the oven to 350F. Using a small cookie scoop, drop the cookies onto a parchment lined baking sheet. Press down lightly with a fork. Bake for 10-12 minutes.