Googie's Kitchen presents Chocolate Ginger Nut Biscuits/Cookies

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My baked Ginger Nuts are always a huge hit in this house. My husband Howard loves them. Although he’s always telling me to add more ginger, he still enjoys it when I make these biscuits/cookies.

Instead of adding that ginger that he so desperately craves, I made an executive decision to add chocolate. My husband last year for Christmas bought me lots of different types of dark chocolate. Which I’m still working my way through, so I thought I would add it to these biscuits/cookies. 

By adding 100% raw cacao powder I feel I have added a richness to the biscuit. The Ginger Nut now tastes bitter, spicy and sweet. It’s a strange combination but it works so well.  There were no complaints from Howard either. Below is the video and blog post for you.

What’s your favourite sweet treat? Let me know in the comments below and please don’t forget to like and follow me.

Chocolate Ginger Nut Biscuits/Cookies

Makes 30 small biscuits

Chocolate Ginger Nut Biscuits/Cookies

Equipment needed

  • Blender 
  • Large mixing bowl
  • Scales
  • Mixing spoon
  • Saucepan
  • Tablespoon
  • Teaspoon
  • Baking tray
  • Cooling rack

Ingredients

Dry Ingredients

  • Gluten free oats x 200g
  • Ground almonds x 100g
  • Brown rice flour x 100g, plus extra for dusting.
  • Raw cacao powder x 60g
  • Baking powder x 1 tsp
  • Ground ginger x 2 tbsp or Fresh ginger grated x 1 inch piece

Wet Ingredients

  • Maple syrup x 150mls
  • Cashew nut butter x 150 g
  • Coconut oil x 100g

Method

  • Start by putting the oats into the blender. 
  • Then blend until they resemble flour. 
  • Next mix all the dry ingredients in a large bowl.
  • Next put the rest of the ingredients into the saucepan.
  • Put on a medium heat and stir until they are combined.
  • It should take around 5 – 10 mins.
  • Once the ingredients are combined together, leave to cool.
  • Then finally add the wet ingredients to the dry ones.
  • Form a large ball and use your hands to do so if you need to.
  • Using the extra brown rice flour, roll out the dough.
  • Roll out the dough to about a half centimetre thickness.
  • Use the cutter and make your biscuits.
  • Put the cut biscuits onto boards or trays. 
  • Place these in the fridge for at least an hour.
  • Preheat the oven to 180°C or gas mark 4.
  • Place the biscuits on a baking tray and bake for around 12 – 15 minutes or until golden brown.
  • Once golden brown, place on a cooling rack and leave to cool.
  • Serve and enjoy.
Chocolate Ginger Nut Biscuits/Cookies

My Chocolate Ginger Nuts were as much of a hit as my Ginger Nuts. There were no complaints as they were being eaten. These biscuits/cookies are great to give as gifts too. I often give these to my son Ted’s teachers as presents at Christmas or the end of term. They were always greatly received and I always get a big thank you too. Personally I love them with a nice cup of tea when there’s no one home. Just me, a cup of tea and a biscuit/cookie – heaven! However you decide to eat these biscuits/cookies, as always, enjoy.  Thank you xxx