I don’t do a lot of treats, usually. But you need to try these, right meow!
BUT GUYS, IT’S OUR FIRST BIRTHDAY THIS WEEK! Strangekitty has come a long way, and I’ll be releasing special posts all week 🙂
A sweet almond-ginger cookie, with a dark chocolate/coconut icing. This recipe makes about 5 large cookies, or 10 small ones.
You will need:
For the (ganache-like) icing
- 1.5 cup semisweet chocolate chips
- 4 tablespoons thick coconut cream (you can make this by refrigerating full fat coconut milk, the cream will rise to the top and you can scoop it off)
- Dash of ginger powder
- Dash of Vanilla essence/extract
For the cookies
- 2 cups almond flour/ground almonds
- 4 T honey, melted
- 4 T butter, melted
- 1 medium egg
- 1t ginger powder
- 1/2 cup shredded coconut
Preheat oven to 400.
Melt the chocolate, stir to smooth. Mix in the coconut cream, vanilla and ginger. Set covered in fridge to thicken.
Mix up the cookie ingredients until it’s relatively smooth. Deposit on a buttered cookie tray in round spoonfuls (or bigger if you like). Bake for 12-15 mins. When the tops are browning, it’s done. Let them cool for about 10-15 mins to firm up.
Using a small spatula, or a butter knife, spread the icing evenly over the cookies. Refrigerate if you like firmer icing; or serve! Om nom nom <3
Like this post? Pin it to your recipe boards!