The second week of twelve weeks of Christmas cookies is here already. This should have been posted on Thursday but Thursdays aren't a great day for me as I put in a 12 hour shift at work so I shall be posting my contributions on Fridays or Saturdays.
I have no idea where I got the idea for this weeks cookie; I think I glanced at something chocolate and ginger and thought....hey! that would make a good combination. Only good if you like chocolate and ginger of course. I happen to like ginger. The flavour of it isn't too strong at all really, it just gives the cookie a spicy kind of warmth to it without being overpowering. You will also notice that I used almond flour rather than wheat flour like I did with the last recipe.
I'm on an almond flour kick at the moment, I don't know why. I'm using the hell out of my food processor these days and it's so easy to make. I've decided I'm going to try and make a lot of my contributions out of almond flour.
If you're on a low carb diet, these cookies are acceptable as a treat with a fraction of the carbs in a normal cookie. If you're on a low fat diet, however, you had better stay clear. With the butter, fat from the almonds and coconut, they're pretty much half their weight in fat per cookie. If you don't give a stuff, go right ahead and make them! Haha!
2 Tablespoons Cocoa Powder
1 1/2 cups almond flour
1/2 cup fine coconut
1 teaspoon baking powder
3/4 cup fine sugar
70g crystallised ginger
1 teaspoon ground ginger
1 teaspoon vanilla extract
Heat oven to 180 degrees Celcius. Melt butter in a saucepan and add cocoa. Mix with a spoon till it is gently bubbling. Add vanilla extract. Set aside.
In a bowl, add almond flour, coconut, baking powder, ground ginger and sugar. Mix well with a spoon. Pour melted chocolate butter over mixture and mix well. Finally, fold in crystallised ginger.