Healthy Gingerbread Dark chocolate cookie! It won't disappoint!

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

Ingredients:

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 egg
1 tablespoon melted coconut oil
⅓ cup dark chocolate (72% or higher), chopped

Optional sugar coating
2 tablespoons sugar


Instructions:
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! 

Shortbreads

Elfin Shortbread (super easy and always a hit with these melt in your mouth nuggets!!)

Elfin Shortbread Bites

from Simply Homemade Food Gifts

For a large tin as shown make 3 X the recipe below at the same time.

Total amount of butter: 3/4 lbs, or 1 1/2 cups. 

1 1/4 cups flour

3 TB sugar

1/2 cup butter

2 TB red and green sprinkles

Cut chilled butter into small cubes with knife, add flour and sugar then work with hands until resembles coarse crumbs. Gently add sprinkles in the end and bring the dough together. Flatten into a square about 1 inch thick and cover with cling wrap, refrigerate and then slice into small squares and bake for 12 minutes on 325 F.

Arabic or Greek clove melt in your mouth shortbreads

1 1/2 cups butter, softened.

3/4 cup powdered sugar

3 cups flour

1 teaspoon vanilla

1/2 teaspoon ground cloves

Powdered sugar 

Ground cloves

1. Combine butter and 3/4 cup powdered sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour, vanilla, 1/2 teaspoon cloves. Beat until well blended. 

Cover; refrigerate until firm (at least 1 hour).

2. Heat oven to 350 F. Shape dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake for 15 to 17 minutes or until very lightly browned. Cool completely.

3. Sprinkle cooled cookies with powdered sugar and cloves.

Makes 4 dozen.

For the complete cookie list this year check out the list for 2012 here