Ginger-Choc Strangekitty Cookies, because it’s our 1st birthday!

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 🙂

Also, cookies. Because cookies are awesome, and being gluten-free/Paleo, I miss cookies sometimes.  These are my favourite quick recipe to whip up. It’s super easy and delicious!

ginger choc cookies

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

Step one:

Preheat oven to 400.

Melt the chocolate, stir to smooth. Mix in the coconut cream, vanilla and ginger. Set covered in fridge to thicken.

Step two:

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.

Step three:

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


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