These vegan chewy ginger almond cookies might just be my new favourite holiday cookies! I know, I know, that’s a big statement but I’m really rather excited about them.
They’re soft and chewy with crunchy almonds on top, a generous drizzle of dark chocolate and a sprinkle of sea salt.
Warming spices and blackstrap molasses make them taste like a mouthful of Christmas and make your kitchen smell like it too. They’re great dipped in a cup of tea or hot chocolate, preferably snuggled up on the sofa with a good book in front of the tree.
Bag them up for edible Christmas gifts of just keep them all to yourself. Your choice!
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- 160 g ground almonds
- 100 g plain white flour
- 75 g white caster sugar
- 1 tsp bicarbonate of soda (aka baking soda)
- 3½ tsp ground ginger
- 1½ tsp cinnamon powder
- 85 g margarine
- 65 g blackstrap molasses
- Toasted almonds dark chocolate and sea salt flakes for decoration (optional)
- Preheat the oven to 180˚C.
- Place the margarine (at room temperature) and sugar in a big mixing bowl and beat with a hand mixer until light and fluffy.
- Add the ground almonds, flour, bicarbonate of soda, ground ginger, cinnamon and blackstrap molasses and beat on low speed until just combined.
- Roll small tablespoons of the dough into balls and place them on a lined baking tray. If the dough seems to soft and sticky you can pop it in the fridge to chill for 15 minutes first.
- You can either press a whole almond in the middle of each cookie ball or sprinkle them with chopped almonds instead.
- Transfer the baking tray to the oven and bake for 8 - 10 minutes until the edges are starting to set but the centres are still soft.
- Let the cookies set on the tray for 5 minutes then transfer them to a cooling rack to cool fully (unless you insist on eating them warm 😉 ).
- Meanwhile you can melt the chocolate over a bain-marie (aka water bath) and add a generous drizzle of chocolate on top of each cookie. I also sprinkled them with a little sea salt.
- You can store the cookies in an airtight container for up to 5 days. Enjoy!