We're well into autumn, and it feels high time to bring the spice. Don't worry; in bringing the spice we needn't bring the usual ragtag crew of white flour and sugar. Those guys give ginger a bad reputation! Steer clear. These vegan cookies are low in sugar and high in nutritious ingredients. They have a great crunch and a warming spicy kick. Festive vibes are infiltrating my kitchen...
- 100g ground almonds
- 100g gluten free oats
- 2 tsp cinnamon
- 2 1/2 tsp ground ginger
- ½ tsp sea salt + more for salting
- Approx 40g dark chocolate chunks (I used 85% cocoa content)
- 1 tsp baking powder
- 4 tbsp coconut oil, melted
- ½ tbsp blackstrap molasses
- 3 tbsp erythritol (or more honey/maple syrup for vegan)
- 1 tbsp honey/ maple syrup
- 3 tsp vanilla extract
- Preheat the oven to 180°C.
- In a large bowl, mix together all the ingredients. Or, alternatively, put everything except the chocolate chips in the food processor and blitz (add the chocolate chips when combined.)
- Refrigerate the mixture for hour (optional — but it makes the coconut oil solidify, which results in a chunkier, more flavourful cookie)
- Roll the mixture into balls (about 10) and press lightly onto a parchment paper lined baking sheet.
- Sprinkle salt on top.
- Bake for approximately 8-10 minutes or until browned on top. The cookies will harden as they cool.