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
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...