Fudgy Chocolate Cookies with Candied Ginger. Flourless Dark Chocolate Ginger Cookies. Vegan Gluten-free Grain-free Refined oil-free Cookie Recipe. Refined sugar-free without the candied ginger.
These cookies are so fudgy, they are pretty much a brownie in cookie form. There is no added oil, no added sugar in these treats. Just some smooth almond butter, maple syrup. cocoa powder, almond flour and a big slice of candied ginger. The cookies are refined sugar free if you omit the candied ginger.
Add holiday spices of choice to the cookie dough. Use other toppings like a candied orange peel, dollop of nut butter, a square of vegan chocolate, or candy cane. Make a double or triple batch of these. I usually make small batches to control my portions, which is needed with the holiday season, blogging and so on. The recipe is easily doubled, tripled. Add a bit less cocoa powder instead of full double, compensate with almond flour as needed.
This time of the year brings with it shorter days, sinus issues and time to reminisce and visit the year that has been. This year I am thankful for acceptance. Life has changed forever in many ways, for more than a decade now. Many times it is still hard to accept, that this is the new normal. esp harder for family and friends. This year, we worked on accepting this new normal, accepting that this is how things will be, and finding solutions and options within these limitations. The acceptance has helped me in many ways to be able to do more. I am thankful for being able to do whatever I can do.
I am thankful to you all, for your constant support, messages, love, for liking the food that I put out here, and so much more. Thank you, and wish you and yours a loved and happy holiday season.
I am thankful always for hubbs, for his resilience, optimism and practical perspective. I am thankful for chewie, the lovable puffball for his endless cuddles, thankful for being able to foster (dogs). I am thankful for family. The Indian cultural family expectations, which do not have the word inconvenience in their dictionary, actually works wonders as a support system. You family? You do this, period. When Mom was here, she gave us all a tight hug every single morning. That is the brightest start to any day. In all the busyness of everyday life, those 5 seconds ground you with love and strength to tackle anything that comes your way. To Hugs and Acceptance.
More cookies for the holiday season
- Oatmeal Walnut chocolate Chunk Cookies GF option
- Chickpea flour Chocolate chip cookies GF
- Peanut/Almond butter Pecan Cookies
- Almond Butter Oatmeal Cookies. GF oil-free
- Giant chocolate chip and chunk cookies
- Ginger Molasses crinkle cookies. GF
- Double Chocolate chip cookies.
Shape the cookie dough into lose balls. Place a slice of candied ginger in the middle and flatten on the baking sheet.
Bake for 9 to 10 minutes. Cool and serve. Inspiration to use Almond Butter + maple from VeggieInspiredJourney’s Snickerdoodles.
Fudgy Chocolate Cookies with Candied Ginger Gluten-free
- 1/4 cup (80.5 g) maple syrup
- 1/4 cup (62.5 g) smooth drippy almond butter or other smooth and drippy nut butter
- 1/8 tsp (0.13 tsp) salt
- 1/4 tsp (0.25 tsp) baking soda
- 1/2 tsp (0.5 tsp) vanilla extract
- 1 tbsp starch arrowroot or corn starch
- 1/4 cup (23 g) + 1 tbsp cocoa powder use 1/2 tbsp less for less bitter/dark chocolate flavor
- 1/4 cup (30 g) + 1 tbsp almond flour
- 2 tbsp Candied Ginger sliced
- Preheat the oven to 350 degrees F / 180ºc.
- Add maple and almond butter to a bowl. Warm in the microwave (a few seconds) or in the oven (a few minutes in an oven proof bowl) and mix until smooth. *
- Add the salt, baking soda, vanilla extract and starch and mix in.
- Add the cocoa powder and almond flour and mix in. The mixture will be a sticky stiff batter. Chill for 20 to 30 minutes.
- Oil or flour your hands and shape into small flat round discs and place on parchment lined baking sheet.(If the mixture is still too sticky, fold in a few tsps of almond flour).
- Place a sliced candied ginger in the center and press to stick to and flatten the cookie. Bake at 350 degrees F / 180ºc for 9 to 10 minutes. Cool for 5 minutes on the sheet . Cool completely and store in a container on the counter for upto 2 days. (The cookies can soften a bit depending on the nut butter, bake time etc. Bake a minute longer for crunchier. They are best the day of baking.)