I couldn’t resist getting my heart shaped cookie cutters out for these, although really, you can use any shape or simply cut your cookie dough into squares or triangles.
In todays recipe, I’ve created ‘ginger shortbread cookies’ and dipped them in some super healthy chocolate. Oh yes! You can make them without the chocolate, although the chocolate turns them into a rather delectable and exciting bite of deliciousness.
They are gluten-free and vegan, sweetened naturally with maple syrup. I use chocolate that is made with coconut sugar, but any chocolate will work fine.
Chocolate! (Let’s get straight to that part). You have a couple of options here. You can make some from scratch if you have the ingredients to hand (and don’t forget to create some spare chunks of chocolate while you are at it haha).
Here is my recipe for homemade chocolate:
Healthy Raw Vegan Chocolate Recipe by Trinity
The other alternative is to buy a bar of your favourite healthy vegan chocolate and use that. I actually use chocolate drops if I am not going to make my own chocolate from scratch. I use chocolate drops that are only made with cacao solids and coconut sugar. In England, the ones I get are available here: Chocolate Drops made with Coconut Sugar (UK)
You can use a rolling pin if you have one. If I don’t have one to hand, then personally, I might use a large glass jar to roll or simply press it out by hand.
The dough is quite moist, so use a little extra rice flour to stop it sticking (on top and underneath) as you roll (or as you press).
Like I said earlier I used a cookie cutter for these – I made a batch of chocolate chip shortbread cookies at the same time – pressed out the mixture and cut them into triangles. So do whatever you feel.
Ok let’s do this…
- 100g rice flour
- 100g tapioca flour
- 3 tablespoons maple syrup
- 4 tablespoons coconut oil
- 2 teaspoons vanilla extract
- 1 to 2 tablespoons ground ginger
- 50g healthy vegan chocolate
- Extra rice flour (to roll with)
- Melt the coconut oil if it is solid.
- You can use between 1 and 2 tablespoons of ground ginger for this. 1 tablespoon will give a gentle and mild ginger infusion. 2 tablespoons will make it a little more gingery.
- Take all the ingredients (except the chocolate) and mix together thoroughly. I start by using a spoon and then finish off by using my hands.
- Roll out, using the extra rice flour to stop it sticking.
- Cut into cookie shapes and then place on an oven tray. Bake in pre-heated oven for 15 minutes at gas mark 4 (175C or 350F).
- When baked, take out allow to cool for a little while and then transfer on to cooling rack. You need to allow them to cool thoroughly before coating with chocolate. You can also place in the fridge when they've cooled before coating with chocolate, just to make them a little cooler than room temperature too.
- Melt the chocolate as follows: Put the chocolate in a small, oven proof, glass bowl and then put that bowl in a pan containing an inch or so of water. Keep the hob/stove burning on a low heat. The heat will then transfer through the bowl, enough to melt it. Give it frequent stirs to assist the melting process. Don’t keep it on the heat any longer than it takes to melt it.
- Once melted, dip each biscuit in the chocolate and then place immediately on parchment paper (I put the parchment paper on a chopping board or flat plate). You can simply dip the cookies in or use a spoon to smooth the chocolate on.
- Pop the biscuits in the fridge until the chocolate sits firmly. Then transfer to a container for safe keeping. Leave them in the fridge and take them out as required.
Pin for later…