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Almond Ginger Cookies

Updated: Jan 24

These cookies are soft, chewy and delicious.

They remind me of Dutch "bitterkoekjes" which are my favourite cookies in the whole world!

I almost cried when I took my first bite.

I made some plain cookies and some with chocolate.

The chocolate ones didn't turn out very pretty, but who cares?

You know what they say: Beauty is only skin deep.


1 cup almond flour

3 Tablespoons tapioca flour

1/2 teaspoon baking soda

1/8 teaspoons salt

1 teaspoon ginger powder

1 tablespoon coconut sugar

6 dates

1 Tablespoon of melted coconut oil

3 Tablespoons of agave syrup (or another sweetener)

2 Tablespoons of almond butter

For the topping (optional):

50 grams of dark vegan chocolate

1 Tablespoon of coconut oil

How to make:

Mix the dry ingredients in a bowl.

Add the wet ingredients until it's a soft dough.

Shape the dough into balls and then flatten them so they are cookie-shaped.

Place the cookies on a sheet of baking paper. Bake for about 12 minutes on the oven rack at 170°C.


Melt the chocolate and coconut oil in a dish au-bain-Marie and top the cookies (after they have cooled) with a layer of this chocolate mixture.

Place them in the fridge for at least 30 minutes so the chocolate can set if you can wait that long...

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