INGREDIENTS

• 1 1/3 cup coconut oil

• 3 tblsp maple syrup

• 1 cup almond flour

• 1 tsp baking powder

• ½ tsp salt 

• 4 tsp ground ginger powder

• 2 tsp ground cinnamon

• 2 cups rolled oats

• 2 tblsp flax meal

• 2 tblsp fresh grated ginger

• 1 ½ tsp all spice

• ½ bar dark chocolate

 

METHOD

1. Preheat the oven to 180C.

2. Prepare a baking tray with non stick baking paper

3. Peel the skin off the ginger and chop into fine pieces

4. Melt the oil and mix with all the other ingredients, except the chocolate and mix well

5. Spoon heaped teaspoons onto the baking, leaving space between for room for them to spread.

6. Bake in the oven for 10-12 minutes and when brown and cooked remove from the oven and use a flat spatula to move them to a plate to allow to cool, while putting another batch into the oven

7. Once the cookies are completely cool, break the chocolate into pieces and either melt in a bowl suspended over a pan of simmering hot water OR I melt in the microwave for 1 minute and stir well to allow all the chocolate to melt, over heating will cause the chocolate to harden and not be useable

8. Sprinkle the biscuits with melted chocolate and place on a cooling rack until the chocolate has set.

9. Store in a dry container and enjoy!