The festive season is the perfect time for home made baked goods and dark chocolate and ginger is a delicious classic combo. Slightly more fancy than just regular choc-chip but not too much extra effort!
These cookies are gluten free, dairy free and vegan. They’re made with coconut sugar, which reduces the sugar content and you can also use sugar free choc chips if you like. The stem ginger I’ve used is the stuff that comes in jars in syrup, so that does contain sugar, but overall the cookies contain considerably less than a regular choc chip cookie! Coconut sugar is my fave sugar substitute because you can use it 1:1 in place of regular sugar in baking and it also contains inulin, a prebiotic, which feeds your gut’s good bacteria!
The base recipe for these cookies is a riff on my almond biscuits, with slightly different ratios, as the ground almonds help give the cookies a soft yet chewy texture.
Dark Chocolate and Ginger Cookies (df, sf, vegan) Makes 10-12
- 100g plain gluten free flour (I used Dove’s Farm)
- 50g ground almonds
- 50g coconut sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 tbsp oil (I use the cold-pressed rapeseed oil from Aldi)
- 2 tbsp water
- 3 ‘nuggets’ of stem ginger in syrup, chopped
- approx 25g of dark chocolate chips
Preheat the oven to 180C/160C fan/350F/GM4 and line a baking tray with baking paper or a silicone sheet.
Mix together all the ingredients apart from the ginger and choc chips. Then fold in the ginger chunks and choc chips.
Get spoonfuls of the mixture in your hands and roll in to a ball then slightly flatten on to a baking tray. The choc chips might try to escape, but just wrestle them back in where they should be! You want 10-12 cookies, so don’t make them too thick.
Bake for 12-15 mins, until just browning round the edges and cracked on top. Let cool for a few minutes before trying to move.
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