After baking for several days I made this recipe as one of the last batches and I have to say it is truly amazing!! The dough was pretty runny and I was worried it wouldn't turn out but after refrigeration and quick handling I managed to roll them and coat in sugar.
Try them, you won't be disappointed! Let me know what you think!
Healthy Gingerbread Cookies
Recipe adapted from Running to the Kitchen
Perfectly soft and chewy with dark chocolate chunks throughout.
Author: Gina Matsoukas
Serves: 1 dozen
¾ cup almond flour
½ cup spelt flour
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon ginger
⅛ teaspoon salt
2 tablespoons molasses
¼ cup agave nectar (I used Redpath!)
½ teaspoon vanilla extract
1 tablespoon melted coconut oil
⅓ cup dark chocolate (72% or higher), chopped
Optional sugar coating
2 tablespoons sugar
In a large bowl, combine all dry ingredients (almond flour, spelt flour, baking soda and spices).
In a small bowl whisk together remaining wet ingredients until completely smooth.
Add wet to dry ingredients and mix together until fully incorporated.
Add chocolate chunks and fold into batter.
Cover and refrigerate for at least 2 hours or overnight.
Once chilled, roll about 1 tablespoon of batter into a ball.
If coating with sugar mixture, combine sugar and cinnamon in a small bowl and roll ball until covered.
Place on a baking sheet lined with parchment paper or silpat.
Bake at 350 degrees for 8 minutes.
Remove cookies from oven and press down on the top of them with a spoon for that signature molasses cookie wrinkle effect. (I did not do this)
Let cool on baking sheet for 5 minutes before transferring to a cooling rack.
Store in an airtight container.
Thanks to Redpath for letting me try their tasty Agave Nectar!