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Chocolate almond brownie cookies with cardamom and ginger

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  • chocolate almond brownie cookies with cardamom and ginger

These bikkies have the flavour of a chocolate brownie with a sweet spiced kick from the cardamom and ginger and a chewy crunch like biscotti. They are gluten free made with almonds and almond meal and raw cacao.

 

Chocolate almond brownie cookies with cardamom and ginger

Print Recipe
Serves: 1 tray (24 cookies) Cooking Time: 30 minutes (15 minutes preparation, 15 minutes baking)

Ingredients

  • 1 ½ cups almond meal
  • ½ cup chopped almonds
  • Pinch of salt
  • 100gm raw cacao powder
  • 2 tablespoons raw honey
  • 2 tablespoons of coconut oil melted and cooled
  • 1 organic real free range egg
  • Seeds scraped from one vanilla pod
  • 1 teaspoon cardamom seeds ground
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon

Instructions

1

Preheat oven to 175 C

2

Mix the almond meal, chopped almonds, cacao powder, salt and dry spices in a large bowl

3

In a small bowl mix the egg, melted and cooled coconut oil and honey along with the vanilla seeds

4

Add the wet ingredients to the dry and mix until a dough is formed

5

Turn the dough out onto a sheet of baking parchment

6

Place another sheet on top and roll out the cookies with a rolling pin

7

When you have a rough rectangle approximately the size of a cookie sheet fold in the edges and re roll the surface until level

8

Transfer to the cookie sheet and remove the top layer of parchment, reserve this for later when it’s time to turn over the biscuits

9

Use a sharp knife to cut the sheet of cookies into squares

10

Bake for 12-15 minutes, turning at around 6 minutes, use the reserved parchment to place on top of the tray, flip over and then replace onto the cookie tray, separate the bikkies if they are stuck together, return to the oven to bake the other side

11

Enjoy with a cup of tea or coffee

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