Spicy Ginger Chocolate Chip Cookies

1. Preheat an oven to 350 degrees and line a sheet pan with parchment paper.
2. Add the almond flour, tapioca, baking powder, ground ginger and salt to a large bowl and whisk well.
3. 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.
4. 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.
5. 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.
6. 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.
7. Enjoy!

NOTES

*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