Ginger Dessert Roundup

• Vegetarian
• Gluten free

• Produce

  • 1/4 tsp Ginger, ground
  • 1/2 tsp Ginger extract

• Refrigerated

  • 1 Egg, large

• Condiments

  • 3 tbsp Almond butter, natural
  • 1 tbsp Molasses

• Baking & Spices

  • 2/3 cup Almond flour
  • 1/4 tsp Baking soda
  • 1/2 tsp Cinnamon, ground
  • 2 tbsp Coconut sugar
  • 1/8 tsp Nutmeg, ground
  • 1/4 tsp Salt
  • 1/4 cup Total dairy-free chocolate chips

• Oils & Vinegars

  • 1 tbsp Oil

Found on fitmittenkitchen.com

Description

Ingredients

• 3 TBS natural almond butter (or seed better)
• 1 TBS oil (avocado, coconut, etc)
• 2 TBS coconut sugar
• 1 TBS molasses
• 1 large egg
• ½ tsp ginger extract (or almond, vanilla)
• ⅔ cup blanched almond flour
• ¼ tsp baking soda
• ¼ tsp salt
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• ⅛ tsp ground nutmeg
• ¼ cup total dairy-free chocolate chips (mix of mini, regular morsels, chunks, pick your favorite!)

Directions

• Preheat oven to 325F and grease a mini 6 cast iron skillet with butter or oil, set aside.
• In a medium bowl using fork or whisk, combine almond butter, oil and sugar. Add in molasses, egg, and extract until evenly combined.
• Toss in almond flour, baking soda, salt and spices. Stir together until there are no lumps in batter. Batter will not be like traditional cookie dough, it will be thick and sticky. Fold in chocolate chips, then pour batter into grease skillet.
• Bake for 14-18 minutes, until edges are slightly browned and have risen.
• Allow skillet cookie to cool for 5-10 minutes, before enjoying with your favorite scoop of ice cream or whipped coconut cream.