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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 & Crust (Grain Free)

• Author: Melanie Christner - Honest Body
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 mins
• Yield: 20 cookies 1x
• Category: Cookie

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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 cup coconut sugar, for rolling

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Instructions

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

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