These cookies are made with almond flour and sweetened with coconut sugar. This gives them a slightly moist texture that is absolutely divine.
They are filled with warm spices. These spices pair perfectly with the dark and rich chocolate coating.
They’re ready to eat. You can store them in a cookie jar or even use them as a festive gift topper.
Spicy Christmas Cookies Dipped in Dark Chocolate
- 75 g coconut sugar or use regular sugar (alternatively sukrin gold or another granulated sweetener)
- 50 g almond meal
- 150 g buckwheat flour (alternatively for non gluten free, use spelt or whole wheat flour)
- 1 tbsp corn starch
- 50 g butter (room temperature) or coconut oil
- 1 egg
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp cardamom
- ½ tsp cloves
- ½ tsp ground white pepper
- 1 tsp fresh grated ginger (alternatively 1/2 tsp ground)
- A generous pinch of salt
- 100 g dark chocolate 70%
- Whisk together eggs and sugar until foamy. Gently mix in soft butter, ginger and almond flour. Mix all the remaining dry ingredients and stir it into the wet mixture. Knead the dough until it sticks together. Set a side to cool in the fridge for 30 min.
- Preheat oven to 175 C/350 F (with fan). Divide the dough into 4 smaller portions and use your palms to roll the dough into 4 long rolls. Chop eat roll into smaller cookies, give them a roll and place them on a lines baking sheet. Give each cookie a little tug on the top to flatten them just a bit. Bake in the oven for 8-10 min.
- Set the cookies a side to cool. Melt chocolate in a double boiler. Gently and swiftly dip each cookie half into the chocolate and place on a sheet to cool.