- 3 Tbsp not fully melted coconut oil, unsalted grassfed butter or ghee
- 1 tsp stevia or 3 Tbsp raw honey or maple syrup
- 1 egg, room temperature or 1 chia egg (1 Tbsp ground chia mixed with 3 Tbsp water)
- 1 tsp vanilla extract
- 2 cups almond flour or sunflower seed meal
- 1/2 tsp baking soda
- 1/4 tsp fine-grain sea salt
- 1 tsp ground or fresh grated ginger
- 1/2 cup cacao nibs or dairy-free chocolate chips
- Sprinkling of coconut sugar on top
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
- In large bowl, combine all the wet ingredients and mix well.
- In another bowl, combine the flours baking soda, salt, and ginger. Add in the wet ingredients to the dry mix and stir with a spoon until combined.
- Stir in 1/2 cacao chips or chocolate chips. If the cookie mixture is too dry add a bit of liquid and if too wet add a bit more flour of choice. My favourite liquid to add is coconut milk if needed, but just water works too.
- With a small ice-cream scoop, (or just a regular Tbsp) scoop cookies onto the parchment paper. Leave space in between all the cookies.
- Take a fork and flatten them. Bake until they are golden brown, about 12-15 minutes.
- Once golden remove from the oven and let the cookies sit for 10 or 15 minutes before removing them from the baking sheet or they might crumble. They keep well out of the fridge for about 2 days, after that refrigerate them.
- Category: Dessert