If you've followed my work for much time, you'll know it's no surprise that I'm not the best baker. In fact a bunch of the baked recipes that made their way onto the blog here were worked on by my team (they rock, I love them), but not made by my own hands.
So, when a brand new copy of Jenni Hulet's book, My Paleo Patisserie hit my doorstep, I was not about to attempt a baking feat that I wasn't sure I couldn't handle.
Honestly, the book is loaded with stunning, insanely delicious looking recipes for cakes, tarts, cookies, and more – with photos of them that are beyond your wildest Paleo dreams.
But cookies, cookies I can usually handle. I made cookies that are similar to these for my Practical Paleo Holiday book, so these were enticing to me, since they're similar, but with a cocoa-kick!
I tweaked the recipe by adding some mini chocolate chips to them, mostly because I know that Scott (my fiancé and Chief Eating Officer of our household) would love them even more that way.
Note: I am allergic to almonds so I actually didn't get to taste these! That said, both Scott and my mother, who lives 5 minutes from us, said they were outstanding.
Easy Recipe: Cocoa Ginger Cookies from My Paleo Patisserie by Jenni Hulet
grain-free • gluten-free • dairy-free • egg-free • seed-free
- 2 cups (200 g) almond flour
- 1/4 teaspoon salt
- 1/4 rounded teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons ginger powder
- 1 teaspoon ground nutmeg
- 1 tablespoon cocoa powder
- 1/4 cup (45 g) palm shortening or ghee, softened
- 2 tablespoons molasses
- 3 tablespoons maple syrup or honey
- 1 tablespoon vanilla extract
- 1/2 cup (100 g) coarse sugar, for rolling
(I didn't need as much as was listed, maybe half!)
Small mechanical ice cream scoop or 2-tablespoon measuring scoop. (Not required.)
1. Preheat the oven to 350°F (177°C). Line a cookie sheet with parchment paper.
2. In a large bowl, whisk together the flour, salt, baking soda, spices, and cocoa till blended. Add the remaining ingredients and stir with a rubber spatula or wooden spoon till fully combined. Pour the coarse sugar into a shallow bowl for rolling.
3. Scoop out level amounts of dough, roll into smooth balls, and then coat each ball in the coarse sugar. Place the balls of dough at least 2 inches (5 cm) apart on the lined cookie sheet. Using your fingers, press down gently on the top of each cookie, flattening it into about a 2-inch (5-cm) round.
4. Bake for about 9 minutes, till crisp around the edges. Remove from the oven and let cool on the pan for a few minutes, then transfer to a cooling rack.
5. These cookies are best eaten the day they are made but can be stored in an airtight container in the fridge for a few days.
variation: traditional ginger snap cookies
Prepare the recipe as directed, but omit the cocoa powder.
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