Chewy gingerbread cookies stuffed with a fudgy ganache filling!
These gingerbread-spiced cookies are basically edible Christmas presents, with each unassuming ‘package’ concealing an exciting ‘gift’! In this case, the gift is a glorious dark chocolate ganache, which may just be the best surprise to find hidden in a cookie. And these cookies are so tasty, everyone will be in for a second surprise to find they are gluten-free, refined sugar-free, and protein-rich!
Yields: 12 cookies
Ingredients:
Gingerbread Cookie Dough
½ cup coconut sugar
2 tablespoons blackstrap molasses
½ teaspoon vanilla extract
1 Tablespoon ground flax seed
2 ½ tablespoons water
¼ cup melted coconut oil
2 cups almond flour
¾ teaspoon baking powder
¼ teaspoon ground cinnamon
¼ teaspoon ground ginger
1/8 teaspoon ground nutmeg
1 pinch ground cloves
¼ teaspoon salt
Dark Chocolate Ganache Filling
3 ounces coconut milk (full fat)
4 ounces dark or semi-sweet chocolate
1 pinch salt
Directions:
First make the ganache: Heat the coconut milk and salt in a small saucepan over medium-low heat until just starting boil. Place the chocolate in a heat safe bowl and pour the hot coconut milk over to completely cover the chocolate. Let it sit for a minute and then stir until completely smooth. Place the ganache in the refrigerator to solidify.
Next make the cookie dough: In a small bowl, mix together the ground flax seeds and water and let sit for a couple minutes to thicken.
In a medium bowl, combine the sugar, molasses, vanilla, flax mixture, and coconut oil. Stir to completely incorporate.
Mix together the remaining ingredients before adding to the wet mixture. Stir until combined, the dough will be stiff.
Preheat the oven to 350 degrees. To assemble, shape the dough into 12 equally sized balls. Then flatten each ball and place about a teaspoon of the solid ganache in the center. Wrap the edges of the dough around the ganache and roll between your palms to reshape in to a ball. Then once again, flatten each ball into a disc carefully to prevent any ganache from squeezing out.
Place the cookies on a parchment paper lined baking tray and bake for 13 minutes. Let them cool on the tray for 10 minutes before transferring to a cooling rack (They will seem quite soft when they come out of the oven, but will stiffen as they cool on the tray).
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