Almond Flour Ginger Cookies Dipped in Chocolate
Almond flour and flaxseed make these cookies a source of plant fats and fiber, while ginger, cinnamon, and clove create a warm spiced aroma. The baked cookies stay crumbly, and the cocoa and cocoa-butter coating adds a thin bittersweet shell. Cool them completely before coating so the chocolate sets quickly.
Make a flax egg by mixing flaxseed flour (20 g) with hot water (60 g), then leave it for 5 minutes.
Add coconut oil (90 g), lemon juice (45 g), and allulose (150 g), reserving part of it for the chocolate coating. Mix the wet base.
Separately combine almond flour (220 g), psyllium (8 g), baking soda (10 g), ground ginger (2 g), cinnamon (3 g), and clove (1 g). Add the dry mixture to the wet ingredients and leave the dough for 10 minutes.
Shape the cookies, place them on parchment, and bake at 180°C for 15–20 minutes. Cool them completely.
Melt grated cocoa (100 g) with cocoa butter (50 g), stir in the reserved allulose, and dip the cookies into the chocolate mixture.
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