Fudgy Chocolate Cookies with Candied Ginger Gluten-free

Name: Fudgy Chocolate Cookies with Candied Ginger Gluten-free
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4 serving
Ingredients: 1/4 cup maple syrup; 1/4 cup smooth drippy almond butter; 1/8 tsp salt; 1/4 tsp baking soda; 1/2 tsp vanilla extract; 1 tbsp starch; 1/4 cup + 1 tbsp cocoa powder; 1/4 cup + 1 tbsp almond flour; 2 tbsp Candied Ginger sliced

User Reviews

4.4

15 reviews

Good

Prep Time
25 mins
Cook Time
25 mins
Total Time
35 mins
Servings
4
Calories
227 kcal
Course
Baked Goods
Cuisine
Vegan, gluten-free

Fudgy Chocolate Cookies with Candied Ginger Gluten-free

Danielle Hudson

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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

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Ingredients

Servings

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

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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 Information

Show Details

Calories 227kcal (11%) Carbohydrates 26g (9%) Protein 5g (10%) Fat 12g (18%) Saturated Fat 1g (5%) Sodium 156mg (7%) Potassium 244mg (7%) Fiber 4g (16%) Sugar 16g (32%) Calcium 98mg (10%) Iron 1.5mg (8%)