Happy Friday all! Hope your week has been swell and you’ve got fun things planned for the weekend! In case your forecast shows rain, rain, and more rain like mine does, you should cozy up inside and bake some cookies!
Like these Cardamom Ginger Almond Meal Cookies with Dark Chocolate Chips. Words cannot express how delightful these cookies are. But in an effort to try anyway, they are the perfectly textured, soft and chewy cookie.
And their slightly sweet and spiced flavors all burst with each and every bite! The cardamom and ginger combo is absolutely wonderful.
Really, whether it is rain or shine around your neck of the woods this weekend, you should make these simple, delicious and nutritious cookies. They are so. good. These are happy weekend cookies!
Cardamom Ginger Almond Meal Cookies with Dark Chocolate Chips (vegan, and gluten-free friendly*)
Makes 12 cookies
2 flax eggs
1/4 cup coconut oil at room temp
1/2 cup brown sugar
1 cup almond meal (blended or pulverized raw almonds that have soaked in water overnight)
1 cup old fashioned oats
1 tsp vanilla
1/8-1/4 tsp ground cardamom (use more for stronger flavor)
1/2 tbsp finely chopped uncrystallized candied ginger
1/2 cup dark chocolate chips
*To make this recipe vegan, make sure to use vegan chocolate chips. And to make it gluten-free, make sure that the oats and ground flax you use are certified gluten-free.
To make these cookies, start by preparing the flax eggs and preheating your oven to 350 degrees. Combine 2 tbsp ground flaxseed with 6 tbsp of water in a small dish and place in the freezer for 5-7 minutes (until the flax egg becomes thick and gel-like).
While the flax eggs are gelling, combine the coconut oil, brown sugar, almond meal, oats, and vanilla into a large sized mixing bowl.
When the flax eggs are ready, combine the flax eggs along with the rest of the ingredients.
Next, stir in the ground cardamom.
And then fold in the candied ginger and dark chocolate chips.
When ready to bake, scoop 1 heaping tbsp of batter for each cookie and place on a greased baking sheet or baking sheet with a non-stick baking mat. Bake for about 12 minutes or until edges are golden brown. Enjoy!
With cardamom and ginger,