Fudgy Chocolate Cookies with Candied Ginger Gluten-free
Fudgy Chocolate Cookies with Candied Ginger. Flourless Dark Chocolate Ginger Cookies. Vegan Gluten-free Paleo Refined oil-free Cookie Recipe. Refined sugar free without the candied ginger. Makes 8 to 9 medium cookies
Servings: 4
Ingredients
- 1/4 cup maple syrup
- 1/4 cup smooth drippy almond butter or other smooth and drippy nut butter
- 1/8 tsp salt
- 1/4 tsp baking soda
- 1/2 tsp vanilla extract
- 1 tbsp starch arrowroot or corn starch
- 1/4 cup + 1 tbsp cocoa powder use 1/2 tbsp less for less bitter/dark chocolate flavor
- 1/4 cup + 1 tbsp almond flour
- 2 tbsp Candied Ginger sliced
Instructions
- 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.)
Notes
Variation: Add gingerbread spice blend to the cookie mix.
* You can also mix the almond butter and maple without heating until well blended. It might take 2 minutes or so if they are both cold.
The recipe is easily doubled, tripled. Add a bit less cocoa powder instead of full double, compensate with almond flour as needed.
Nutritional values based on one serving
Nutrition
Calories: 227kcal | Carbohydrates: 26g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 156mg | Potassium: 244mg | Fiber: 4g | Sugar: 16g | Calcium: 98mg | Iron: 1.5mg