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.
2 tsp vanilla extract
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!