For those of you who like chocolate and ginger together, here’s a double whammy of both! These are great with a glass of cold almond milk… and if there’s any left, you could always wrap some up in cellophane with a pretty ribbon, and give them to your neighbours for Christmas
(They’ll love you forever!)
If you use Rapadura in these, they need either an egg, or an extra 20g of rice-malt syrup. If you use rice-malt syrup, the egg can be omitted. I like it best with the Rapadura and egg.
Double Chocolate-Ginger Cookies
100g Rapadura sweetened chocolate chips (or chocolate chopped in small chunks)
70g Rapadura OR rice malt syrup
1 egg (optional if using rice malt syrup)
75g coconut oil
40g olive oil (or other oil, such as macadamia oil)
230g unbleached plain spelt flour (or part wholemeal spelt flour)
1 1/4 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
20g dutch processed cocoa powder
1 tsp bicarb soda (baking soda)
- Preheat oven to 180C
- Take about 1 1/2 to 2 inches of fresh ginger, (depending how strong you want it). Peel, grind in the Thermomix for about 10 seconds / speed 9.
- Add dates and grind for another 15 seconds/ speed 9.
- Add wet ingredients and mix for 30 seconds/ speed 5.
- Add dry ingredients and mix for another 30 seconds/ speed 5, using spatula to help mix.
- Add choc chips and mix in, 10 seconds reverse/ speed 3.
- Place heaped teaspoonfuls evenly onto lined trays and bake for about 12 minutes, until lightly browned. Cool on trays, store in airtight container (in the freezer if you want them to last!)