Chocolate ginger cookies double as a crust, both grain free. Easy to make and delicious for when you need a dessert for special diets. Follow Me on Pinterest

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)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cookie
Serves: 20 cookies
Ingredients
  • 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
Method
  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

Chocolate ginger cookies double as a crust, both grain free. Easy to make and delicious for when you need a dessert for special diets. Follow Me on Pinterest

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