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.