Inspired by a recipe found in the cookbook, Flourless by Nicole Spiridakis. These cookies are super ginger spiced. I adapted the recipe to include some fresh ginger as well. It pairs so nicely with the chocolate. These cookies are thin and soft with a slight crisp to them. Perfect for holiday tea time.
Ingredients
60g butter, unsalted and softened
130g coconut sugar
1 egg
1 tsp vanilla
4oz/116g of bittersweet chocolate
60g almond flour
30 cocoa powder
1tsp baking powder
1 tbsp ground ginger
½ tsp freshly grated ginger
1 tsp cinnamon
½ tsp ground cloves
¼ tsp salt
organic, granulated cane sugar for sprinkling
Instructions
Place the butter and coconut sugar in the bowl of your stand mixer. Beat on medium speed until light and fluffy, several minutes.
Set up a double boiler and place the chocolate in the bowl. Melt the chocolate until smooth and shiny and then set aside to cool.
Meanwhile, in another large bowl whisk together the almond flour, cocoa powder, baking powder, ginger, cinnamon, cloves and salt.
Once the butter and sugar is fluffy, add the egg and vanilla and beat untl combined. Lastly, add in the melted chocolate and stir until combined.
Fold the dry ingredients into the butter and chocolate mixture and stir until evenly combined.
Turn out dough onto plastic wrap and refrigerate until firm, at least 30 minutes.
Heat the oven to 350F. Line 2 baking sheets with parchment paper.
Using a small cookie scoop, scoop out walnut sized balls of dough and roll into balls. Place them on the baking sheets 1 inch apart.
Flatten by pressing a fork into them in a criss-cross fashion.
Bake for 12 minutes until the house is fragrant and they have spread out.
Cool on the baking sheets for 5 minutes and then transfer to a cooling rack.
Store in an airtight conainer.
Recipe by Marilene Caetano at https://www.marilenecaetano.com/chocolate-cookies-2-ways/