These soft cookies are ideal to snack on when you feel nauseous or your appetite is low. The perfect combination of ginger and chocolate makes them particularly tempting.
PREPARATION TIME: 10 minutes
COOKING TIME: 15 minutes, plus cooling
- 300g/10½oz/3 cups ground almonds
- 2 tsp ground ginger 2cm/¾in piece of fresh root ginger, peeled and finely grated
- ½ tsp sea salt
- ½ tsp bicarbonate of soda
- 175g/6oz/1 cup dark chocolate chips
- 50g/1¾oz/scant/¼ cup almond nut butter or tahini
- 80g/2¾oz/scant/¹/₃ cup butter, melted, or melted coconut oil
- 2¾ tbsp raw honey
- Preheat the oven to 190°C/375°F/Gas 5 and line a baking sheet with baking parchment.
- Put the almonds in a bowl with the ground and fresh ginger, salt, bicarbonate of soda and chocolate chips.
- Mix together the remaining ingredients, then pour into the bowl and mix well.
- Form the dough into walnut-sized balls and press down lightly to form little cookies.
- Transfer to the baking sheet and bake for 12–15 minutes until lightly golden.
- Leave to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.
- Store in an airtight container for up to 1 week or freeze for 1 month.
PER COOKIE: Protein 6.9g, Carbohydrates 14.3g of which sugars 13.5g, Fat 27.2g of which saturates 9.7g, Kcals 329
HEALTH BENEFITS: The high protein content of these cookies can help to stabilise blood sugar levels, and this too can alleviate sickness. Almonds are a good source of magnesium for healthy nerve function, as well as containing manganese, copper and riboflavin (B2), which are energy-promoting nutrients.