Chocolate Ginger Seed Cookies

Angie created this recipe about a month ago, and it quickly took the esteemed position of “Favourite Angie Recipe Ever” from my beloved chocolate beetroot cakes. They’re almost like round muesli bars, but with a subtle hint of ginger and a less than subtle hint of chocolate. We’re finding that kids at the markets are going nuts over them – it’s a good way to sneak them something healthy without them realising it.
And sorry the photo sucks, we had to use the phone.

Ingredients:
1 cup brown rice flour
1/2 cup tapioca
1/4 cup chia seeds
1/2 cup pepitas
1 cup desiccated coconut
1/2 cup sesame seeds
1/2 cup rapadura
1/2 cup maple syrup
4 tbsp coconut oil
1/2 cup cacao nibs
1 T finely grated fresh ginger
Dark Rapunzel chocolate for decorating
{makes approximately 13}

Method:
Combine all ingredients and mix well.

Roll into the size of golf balls (the mixture, not yourself – it’s really bad for your back), then flatten. You can do this on your driveway with your car or, more hygienically, with a rolling pin or just your hands.

Bake in the oven at 180°C for 20-30 minutes or until golden.

Drizzle as much or as little chocolate over the top as you like, or do what Craig does and just throw them into a vat of chocolate and dip your head in like you’re bobbing for apples.