These ginger–chocolate-chip cookies are the perfect combination of spicy and sweet. They get their flavor from fresh ginger root and chopped dark chocolate, along with coconut sugar for sweetness. Since these cookies use almond and coconut flours, they are completely grain-free and gluten-free, making them a great way to satisfy everyone’s sweet tooth!
Prep time: 5 minutes
Cooking time: 12 minutes
Yield: 12 cookies
1 egg, beaten
1 teaspoon vanilla extract
¼ cup coconut oil (melted if necessary)
2 teaspoons minced ginger root
½ cup coconut sugar
1¼ cups almond flour
2 tablespoons coconut flour
½ teaspoon baking soda
¼ teaspoon sea salt
2 ounces dark chocolate, coarsely chopped
- Preheat oven to 350 degrees F.
- In a large mixing bowl, add the egg, vanilla extract, coconut oil and ginger. Mix well, then add in the coconut sugar, almond flour, coconut flour, baking soda and sea salt. Mix and then fold in the dark chocolate.
- Divide the dough into twelve balls and place onto an ungreased baking sheet. Slightly flatten the dough with your hand.
- Bake for 11–12 minutes, or until the edges of the cookies are golden brown. Allow cookies to cool for at least 10 minutes prior to serving.