Choc Ginger Cookies
Inspiration for this one from my lovely friend Leo, whom I’ve known for almost 25 years – amazing how time passes so quickly! She wandered into our kitchen in Bondi the other week to pick up some food and we were talking about delicious things to cook and I asked her what she might like to snack on and chocolate ginger flavours immediately popped up. So I thought of a few ways we could do it, but the stand out for my gorgeous friend who is known for her love of a cuppa, was a yummy yet nourishing cookie filled with chocolate and ginger.
When I decided to make them I had literally 5 minutes to whip them together and that’s all they took which is awesome, and because it felt so quick I reached out to my wonderful community on the gram and asked if anyone would recipe test them for me. About a dozen people did so in the end and the only major feedback was a tweak in the ginger (if you like more add more or less, then the obvious – add less…) and cook time which is often dependent on the oven type (gas, electric, fan forced etc) so maybe from that, might be to cook a little less to start.
Enjoy these with a cuppa tea and book … Much love Jacq + Leo of course!
CHOC GINGER COOKIES
GF : DF : RSF : VEGAN
1 1/2 cups almond meal
1/4 cup raw cacao
1 teaspoon ground ginger – add about 1/2 teaspoon more if you like gingery!
1 teaspoon vanilla
pinch sea salt
3 tablespoons maple syrup
3-4 tablespoons olive oil (if mix feels too dry add the 4th tablespoon)
Preheat oven to 160C and line baking tray with greaseproof paper. Mix all ingredients together in a bowl. Roll into 12 balls, place on lined baking tray and press down lightly with back of fork. Cook in middle of oven for 20-25 minutes. Cool on baking tray and store in airtight container.