Servings: 8 · Prep Time: 5 mins · Cooking Time: 10 mins
Total Time: 15 mins
Desserts | Snacks | Quick
Cookies for the whole family. Get your friends, kids and grandchildren involved and make baking with real food ingredients fun! These ginger cookies are so doughy and full of spice. They have a delightful chew, with the tantalising warmth from the ginger. Be warned, they are incredibly moreish. We like to decorate ours with some dark chocolate, which adds another depth of flavour. You can use a little sweetener or coconut sugar (or any other sugar of choice but I would avoid honey or syrups in this recipe) to sweeten the cookies. We prefer to use a little coconut sugar as it helps the cookies to bind and gives them all the sweetness they need without overpowering them. However, if you would rather use a sweetener, please do so. Just be careful not to use too much.
- unsalted butter, soft (55g)
- coconut sugar or sweetener (15g)
- egg (1 large)
- ground almonds (100g)
- ground ginger (2 tsp)
- baking powder (1/2 tsp)
- 85% chocolate (50g)
Preheat oven to 180C.
Into a bowl place the butter and cream it together with the coconut sugar or sweetener.
Once pale and creamy, add the large egg, ground almonds, ground ginger and baking powder and mix together.
With a metal spoon, spoon ping pong sized amounts on to a greaseproof or silicon baking sheet. The mixture will resemble a thick cake batter.
Carefully press them down into a cookie shape. The best way to do this is to wet the back of a spoon and smooth them down or with your finger.
Bake at 180C for 10 minutes until they have cooked through.
Carefully remove from oven and allow to cool.
If you could like to decorate them then melt some chocolate in a glass bowl and drizzle over the cookies once they are cool.