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.
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.
- 2 cups almond flour
- ¼ tsp. sea salt
- ¼ tsp. baking soda
- 2 tsp. ground cinnamon
- 1½ tsp. ginger powder
- 1 tsp. ground nutmeg
- 1 Tbls. cocoa powder
- ¼ cup (45 g) butter, softened
- 2 Tbls. molasses
- 3 Tbls. maple syrup or honey
- 1 Tbls. vanilla extract
- ⅓ cup coconut sugar, for rolling
- 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