How much do I love these Chocolate Drizzled Ginger Cookies? Let me count the ways:
1. They’re gluten-free and made without refined sugar, which makes them easier to digest. You can swap butter for coconut oil too, if dairy’s not your thing. I love biscuits but I hate feeling bloated.
2. They’re super easy to make – you don’t even need a food processor – and they only take 10 mins to bake. I love to eat mine nice and warm from the oven.
3. They’ve got chocolate! And ginger! And a cheeky hint of coconut! What’s not to love?
Oh, and I’ve put links in the ingredients list to all the products I buy myself – I hope that makes this recipe even easier for you.
Serves 12
Ready in 20 minutes
Good For Afternoon Tea, Drinks Party, Food Gift, Galentine’s, Galentines’s, Girls night in
150g butter or coconut oil
100g coconut sugar or brown sugar
2 tsp vanilla extract
1 egg
200g spelt flour or gluten-free flour
1 tsp ground ginger
1 tsp ground cinnamon
2 tsp baking soda
½ tsp ground cardamom
1 big pinch sea salt
First things first: preheat the oven to 180°C / 370°F / gas 5. Line a baking tray with greaseproof paper.
Cream the butter / oil and sugar. When it’s totally combined, crack in the egg, pour in the vanilla, then sift in the spices and flour.
Roll the dough into walnut-sized balls and place on your baking tray. Bake in the oven for 8-10 mins then leave to cool for a few minutes.
Melt the chocolate and drizzle over your cookies, then DIG IN!
My food philosophy is all about enlivening the hottest, happiest and healthiest you. It’s about keeping things simple and delicious so you don’t feel bored or deprived.
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