Move over Icebergers! This cookie and ice-cream combo is a match made in heaven! You can also enjoy these cookies on their own but we highly recommend you try them out some delicious dairy-free ice cream.
Adding ginger to this recipe really gives it a boost because it has so many medicinal benefits. Ginger is amazing at helping relieve gastrointestinal issues and has even been shown to help with motion sickness and morning sickness. It also contains an anti-inflammatory compound called gingerol — this can help reduce arthritis pain and is thought to fight colorectal and ovarian cancer. Plus you're also getting the incredible benefits of cacao powder, like lots of magnesium to help you de-stress and a vast array of antioxidants to fight off free radicals. Prepare to have an iron-stomach and be completely de-stressed after one of these!
- 175g ground almonds
- 3 TBSP cacao powder
- 2-3 tsp ground ginger (adjust it according to your taste)
- 4 TBSP maple syrup
- 2.5 TBSP coconut oil
- 1/2 tsp vanilla bean paste/extract
- pinch of salt
- scoop of ice cream (check out our peanut butter or chocolate ice cream recipes or buy some Nobó)
*Make 6-8 cookies
- Preheat the oven to 180°C.
- Combine all the dry ingredients in a mixing bowl.
- Melt the coconut oil over a low heat and combine with the maple syrup and vanilla.
- Add this to the dry ingredients and combine well.
- Using your hands shape the cookie mixture into your desired size — the mixture is very crumbly but should stick together when pressed (you can wet your hands to help them stick together if needed).
- Place the cookies on a baking tray lined with parchment paper.
- Bake in the oven for ~12 minutes.
- Leave to cool on a wire tray.
- Place one scoop of ice-cream between two cookies and enjoy!