Directions

1. Preheat the oven to 180°C.
   
2. Line 2 oven trays with baking paper.
   
3. Whisk together coconut sugar, coconut oil, and your choice of milk alternative until the sugar has dissolved.
   
4. Sift spelt flour, arrowroot, ground ginger,  cinnamon, nutmeg, baking soda, and salt into your mixture.
   
5. Stir your mixture until it's all combined, then knead the dough a few times until it's smooth. If it's too dry, add a teaspoon of milk and continue to knead. Be careful not to over mix!
   
6. Roll your dough out between two sheets of baking paper to about a 5mm thick.
   
7. Cut your cookies into your desired shapes.
   
8. Place your completed cookies onto one of the prepared baking sheets, top with your chopped dark chocolate, and bake for 8-10 minutes, or until golden with firm edges.
   
9. Cool your cookies for about 5 minutes in the pans before removing to cool fully on a rack.
   
10. Store your cookies in our Chocolate and Love tin for up to a week, or freeze for up to three months.