Scrolling through Instagram during the holiday season can be tempting and overwhelming in equal measure (especially when you’re not blessed with a body type that can afford the extra calories). Of course, the urge to bake got the better of me. So, I spent my Saturday making these Triple Ginger Chocolate Chunk Cookies. They are chewy, nutty and delicious with a spicy hit of ginger, melting pools of dark chocolate and a savory sprinkle of flaky sea salt. They are also gluten-free, refined sugar-free, eggless (with paleo and vegan options) AND family approved. I hope you enjoy them as much as we did.

Recipe

Triple Ginger Chocolate Chunk Cookies

(Makes a Baker’s Dozen i.e. 13 cookies)

Ingredients
1 cup almond flour
1/2 cup oat flour (made by pulsing rolled oats in a blender)
2 tbsp unsweetened, desiccated coconut
1 tbsp unsweetened dark cocoa powder
1/2 tsp baking soda
Pinch of salt
1/2 tsp dried ginger powder
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground black pepper
1 tsp freshly grated ginger
3 tablespoons melted, unsalted butter (can be substituted with olive/coconut oil)
3 tablespoons honey or maple/date syrup
1/2 teaspoon vanilla extract
1/4 tsp almond extract

Add-ins:
1/3 cup dark chocolate (homemade or store bought), cut into small chunks
1 tbsp honey candied ginger, chopped (optional)
Fleur de sel (flaky sea salt) for garnish

Method

In a medium bowl, combine the almond and oat flours, desiccated coconut, cocoa baking soda, salt, spices.

In another bowl, whisk together the wet ingredients i.e. grated ginger, melted butter, date syrup and extracts.

Fold the dry ingredients into the wet ingredients until they come together to form a soft dough.

Stir in the chopped chocolate and candied ginger, if using.

Refrigerate the cookie dough for 15 minutes while you preheat your oven to 150°C.

Once the oven is heated, remove the batter from the refrigerator and allow it to sit at room temperature for 5 minutes.

Roll heaped tablespoonfuls of the cookie mixture into balls. Place them 2” apart on a parchment/Silpat lined baking tray and flatten each one slightly.

Bake the cookies for about 30 minutes (rotating the baking tray once midway through baking) until the cookies turn golden brown (they will still be soft after baking).

Remove the baking tray from the oven and let the cookies cool on the tray for 5 minutes to set.

Transfer the cookies onto a wire rack, let them cool completely and enjoy!

Note:

For paleo cookies, replace the oat flour with coconut or almond flour.