Ingredients

The following ingredients have 4 Servings
  • 1/4 cup maple syrup
  • 1/4 cup smooth drippy almond butter (or other smooth and drippy nut butter)
  • 1/8 tsp salt
  • 1/4 tsp baking soda
  • 1/2 tsp vanilla extract
  • 1 tbsp starch (arrowroot or corn starch)
  • 1/4 cup + 1 tbsp cocoa powder (use 1/2 tbsp less for less bitter/dark chocolate flavor)
  • 1/4 cup + 1 tbsp almond flour
  • 2 tbsp Candied Ginger sliced

Instruction

  • Preheat the oven to 350 degrees F / 180ºc.
  • 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 / 180ºc 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.)