This recipe has become a firm favourite in the Puglia household, where we have a need for healthy cookie recipes as we navigate nursery school, playdates and other social events where ‘treats’ are a feature.
These chocolate and ginger delights are easy to make, delicious and refined sugar free, as well and gluten, dairy and egg free. A complete winner!
1 3/4 cups Buckwheat or Chestnut flour
1/2 teaspoon ginger
1 teaspoon cinnamon
1 tsp cacao or cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/4 cup Olive oil or coconut oil
1/2 cup blackstrap molasses
1 large egg (or 1/4 cup AquaFaba)
Extra cinnamon to taste
Preheat oven to 190 degrees C. Line a baking sheet with parchment paper.
Sift together dry ingredients: flour, spices, baking soda and salt and set aside.
Mix oil and molasses together and beat in egg or aquafaba. Slowly add dry ingredients into molasses mixture.
Divide dough into 3 equal parts. Roll each piece into a 2 inch thick log shape and wrap in plastic wrap. Refrigerate for several hours. Remove plastic wrap and roll dough out. Slice into desired shape and size with a knife or cookie cutter. Place on cookie sheet about 2 inches apart.
Bake cookies for 8-10 minutes. Cool completely. Store in an airtight container.
Yield: about 5 dozen cookies