Chocolate Ginger Cookies & Crust (Grain Free)

These chewy, chocolatey, ginger morsels are a family favorite. Inspired by the Cocoa Ginger cookie recipe in one of my favorite cookbooks, My Paleo Patisserie (get it and you’ll have so much fun creating special treats!) I have adapted the grain free Chocolate Ginger Cookies for use as both cookie and crust for my Gingerbread Chocolate Custard dessert.

Crust Instructions

For use as a crust, simply take 12 – 16 finished cookies and puree in a food processor until they are a fine crumb, then drizzle in melted butter, pureeing until combined. Press cookie mixture evenly into your dish of choice.

For a medium pan (i.e 8 x 12) use 12 pureed cookies, and 6 tablespoons of melted butter.

For a larger pan (i.e. 9 x 13) use 16 cookies and 8 tablespoons of melted butter.

Chocolate Ginger Cookies and Crust (Grain Free)

Author: Melanie

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Ingredients

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2 cups almond flour
1/4 tsp sea salt
1/4 tsp baking soda
2 tsp ground cinnamon
1 1/2 tsp ginger powder
1 tsp ground nutmeg
1 Tbls cocoa powder
1/4 cup (45 g) butter, softened
2 Tbls molasses
3 Tbls maple syrup or honey
1 Tbls vanilla extract
1/3 cups coconut sugar, for rolling

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Instructions

Preheat oven to 350 F
In a large bowl or stand mixer, whisk together all the dry ingredients (minus coconut sugar)
Combine the wet ingredients and add to the dry ingredients
Use a 1 inch cookie scoop to scoop out cookie dough into balls
Roll balls of dough in a bowl filled with the coconut sugar
Place balls on a cookie sheet prepared with parchment paper
Press cookies gently with a fork
Bake for about 9 minutes, until edges are crisp