- 1 1/2 cups blanched almond flour (150 g)
- 1/4 cup tapioca starch (30 g)
- 1 teaspoon baking powder
- 1 tablespoon ground powdered ginger
- 1/4 teaspoon fine sea salt
- 1/2 cup pure maple syrup (120 mL)
- 2 teaspoons vanilla extract
- 1/2 cup dairy-free chocolate chips
- 2 heaped tablespoons finely chopped crystallized ginger
- Preheat an oven to 350 degrees and line a sheet pan with parchment paper.
- Add the almond flour, tapioca, baking powder, ground ginger and salt to a large bowl and whisk well.
- Make a well in the center of the flour and pour in the syrup and vanilla. Give the liquid portion a quick stir. Pour the chocolate chips and chopped ginger on top and stir all of the ingredients together until it becomes a very thick batter.
- Using a cookie scooper, drop large mounds onto the prepared sheet and space them about an inch apart. I fit all 14 cookies on the pan. For extra dazzle, I gently pressed some extra chocolate chips on top of the cookies. Just make sure to not flatten the actual cookies, as they will spread on their own beautifully while baking.
- Bake for 12-13 minutes until beginning to turn golden on top. 13 minutes produced the perfect cookie for me, using a cookie scooper. Using a cookie scooper creates a slightly higher mound, so if you’re just using a regular spoon, your mound may be slightly flatter and may cook a little quicker/crispier, so it may only need 12 minutes. Be careful not to overbake as it can dry them out. They are even better the next day and become super soft.
- Let cool just 5 minutes on the pan, then transfer to cool completely on a rack. They will firm up a lot while they cool, so don’t remove them while warm. Store wrapped tightly in plastic wrap or sealed container.
*Vegan, gluten-free, oil-free, grain-free
*Nutrition per cookie: 155 calories, 8.8 g fat, 3.1 g protein, 18 carbs, 12.7 g sugars
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