Fudgy Chocolate Cookies with Candied Ginger Gluten-free

• Produce

  • 2 tbsp Candied ginger

• Condiments

  • 1/4 cup Drippy almond butter, smooth
  • 1/4 cup Maple syrup

• Baking & Spices

  • 5/16 cup Almond flour
  • 1/4 tsp Baking soda
  • 5/16 cup Cocoa powder
  • 1/8 tsp Salt
  • 1/2 tsp Vanilla extract

• Other

  • 1 tbsp Starch (arrowroot or corn starch

Found on veganricha.com

Description

Ingredients

• ¼ cup maple syrup
• ¼ cup smooth drippy almond butter (or other smooth and drippy nut butter)
• ⅛ tsp salt
• ¼ tsp baking soda
• ½ tsp vanilla extract
• 1 tbsp starch (arrowroot or corn starch)
• ¼ cup + 1 tbsp cocoa powder (use ½ tbsp less for less bitter/dark chocolate flavor)
• ¼ cup + 1 tbsp almond flour
• 2 tbsp Candied Ginger sliced

Directions

• Preheat the oven to 350 degrees F.
• Add maple and almond butter to a bowl. Warm in the microwave (a few seconds) or in the oven (a few minutes in an oven proof bowl) and mix until smooth. *
• Add the salt, baking soda, vanilla extract and starch and mix in.
• Add the cocoa powder and almond flour and mix in. The mixture will be a sticky stiff batter. Chill for 20 to 30 minutes.
• Oil or flour your hands and shape into small flat round discs and place on parchment lined baking sheet.(If the mixture is still too sticky, fold in a few tsps of almond flour).
• Place a sliced candied ginger in the center and press to stick to and flatten the cookie. Bake at 350 degrees F for 9 to 10 minutes. Cool for 5 minutes on the sheet . Cool completely and store in a container on the counter for upto 2 days. (The cookies can soften a bit depending on the nut butter, bake time etc. Bake a minute longer for crunchier. They are best the day of baking.)