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
Cuisine: Christmas, Gluten-free, Vegan
Author: Vegan Richa
1/4cupsmooth drippy almond butteror other smooth and drippy nut butter
1tbspstarcharrowroot or corn starch
1/4cup+ 1 tbsp cocoa powderuse 1/2 tbsp less for less bitter/dark chocolate flavor
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.)
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