Choc Ginger CookiesOne of my dearest friends inspired these choc ginger cookies. She wandered into our kitchen in Bondi as we were brainstorming delicious recipes to whip up for the winter months and when I asked what her favourites were, chocolate and ginger were the first things to come to mind.
So I thought of a few ways we could combine these ingredients, but the standout for my gorgeous friend, who is known for her love of a cuppa, was a yummy yet nourishing cookie filled with chocolate and ginger.
These cookies are quick and easy, taking about five minutes to put together using ingredients you’ll likely have on hand or can easily grab at the corner store. Plus they’ve got the beautiful flavour and nutrition infused by the ginger, a spice well known for supporting the health of our circulatory system, warming the body during the cold winter months. This choc ginger cookie recipe is gluten-free, dairy-free, egg-free and refined sugar-free, and there’s enough to make 12 cookies. This recipe is an absolute winner!
1 1⁄2 cups almond meal
1⁄4 cup raw cacao
1 teaspoon ground ginger (add about 1⁄2 teaspoon more if you like a quite gingery flavour)
1 teaspoon vanilla
Pinch of sea salt
3 tablespoons maple syrup
3-4 tablespoons olive oil (add the 4th tablespoon if the mixture feels too dry)
1. Preheat oven to 160°C and line baking tray with grease- proof paper;
2. Mix all the ingredients together in a large bowl;
3. Roll into 12 balls, then place on the baking tray and press down lightly with the back of a fork;
4. Cook in the middle of your oven for 20-25 minutes;
5. Cool on a baking tray and store in an airtight container.
This wholesome recipe was kindly provided by local nutritionist and author Jacqueline Alwill. To order the newly launched Brown Paper Eats vegetarian, ready-made, home-delivered meals, visit www.brownpapereats.com. You can check out Jacqueline’s work on Instagram by following @brownpapernutrition.