Choc-ginger cookies
Prep + Cook time 25 minutes
Serves 12
1¼ cups (150g) almond meal
¼ cup (25g) cacao powder
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon gluten-free baking powder
¼ cup (60ml) extra virgin olive oil
¼ cup (60ml) pure maple syrup
1 tablespoon almond butter
1 egg
1 teaspoon vanilla extract
80g (2½oz) dark chocolate (85% cocoa), broken into 1cm (½in) pieces
½ cup (70g) unsalted macadamias, halved (You can use almonds or hazelnuts instead, if you prefer)
Preheat oven to 180°C/350°F. Grease an oven tray; line with baking paper.
Combine almond meal, cacao powder, ginger, cinnamon and baking powder in
a medium bowl.In another bowl, whisk the oil, maple syrup, almond butter, egg and vanilla until well combined and smooth. Add wet mixture to dry ingredients; stir until just combined. Gently stir in chocolate and macadamias. Stand mixture for 5 minutes to firm up a little.
Using damp hands, roll 1½ tablespoons of the mixture into balls, place on trays; flatten with the palm of your hand into 5cm (2in) rounds.
Bake for 10 minutes or until cookies can be gently pushed without breaking. Cool on tray.
Tip
Store cookies in an airtight container at room temperature for up to 3 days.
The Doctor says: When you bake your own cookies you know exactly what is in them. The almond meal base with dark chocolate and ginger combines some tasty anti-inflammatory ingredients.
The dietitian says: Cacao and very dark chocolate with high concentration of cocoa contain flavonoids that are potent antioxidants and anti-inflammatory agents.
Source: Everyday Food As Medicine By Dr Kerryn Phelps and Jaime Rose Chambers