Anyone else obsessed with Ben’s Cookies? At first I really wasn’t convinced but before I knew it I was hooked.
These are an adaptation of my favourite Ben’s Cookies flavour, ginger and dark chocolate, but use coconut flour.
I must admit I’ve had some coconut flour hanging around for a while and this is the first thing I’ve made that has been really successful.
Ingredients
120 grams of almond butter
20 ml of vegetable oil
110 grams of dark brown sugar
2 large eggs
1½ teaspoons vanilla extract
1 teaspoon of cinnamon
1/2 teaspoon of salt
65 grams of coconut flour
50g of chopped crystalised ginger, I used the fiery ginger from Whitworth’s.
100g of chopped dark chocolate. I used Lindt 80% cocoa.
You will need:
1 lined baking sheet.
- 1 Preheat the oven to 180°C/160°C Fan
- 2 Add the almond butter and oil to a bowl and blast in the microwave for 30 seconds or heat slowly in a pan until it has softened.
- 3 Add the sugar and eggs and mix together, a food processor makes this easier.
- 4 Add in all the other ingredients and stir well.
- 5 Portion the dough using a dessert spoon. I like the rustic look but you can flatten with the back of the spoon or your fingers
- 6 Place in the oven for around 8-10 minutes until the mixture is starting to darken and the edges are beginning to catch.
- 7 The cookies will be very moist at this point, allow to cool on the baking tray and then allow to fully cool on a wire rack before placing in a tin
- 8 Enjoy!