I had my first taste of chocolate and ginger together in a rich cookie from a quaint café down the road from my parents’ country home. It’s a surprisingly craveable combination, and I turn to it constantly once the holidays roll around. These cookies have the perfect level of chewiness, and the little puddles of chocolate make them obsession-worthy. A gentle warning: these have a good amount of spice, so if you prefer your ginger cookies mellower and sweet, cut back the cinnamon, nutmeg, and ginger by half.
- ½ tablespoon (7 mL) ground flaxseed
- 2 tablespoons (30 mL) unsweetened almond milk
- 1¼ cups (300 mL) whole spelt flour
- ½ teaspoon (2 mL) baking soda
- 1 teaspoon (5 mL) ground cinnamon
- ¼ teaspoon (1 mL) ground nutmeg
- ¼ teaspoon (1 mL) ground ginger
- ¼ teaspoon (1 mL) fine sea salt
- ½ cup (125 mL) coconut palm sugar
- ¼ cup + 1 tablespoon (50 mL + 15 mL) unsulfured molasses
- 2 tablespoons (30 mL) sunflower oil, plus extra
- ½ teaspoon (2 mL) pure vanilla extract
- ¼ cup (50 mL) vegan chocolate chunks
- ¼ cup (50 mL) chopped crystallized ginger or more vegan chocolate chunks
- Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper and set aside.
- In a small bowl, whisk together the ground flaxseed and almond milk until frothy. Set aside for 5 minutes to thicken.
- In a medium bowl, whisk together the spelt flour, baking soda, cinnamon, nutmeg, ginger, and sea salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the coconut palm sugar, molasses, sunflower oil, and vanilla on high for 5 minutes. Stop the machine and add the ground flaxseed and almond milk mixture to the bowl. Mix for another full minute.
- With the mixer on low, add the spelt flour mixture. Mix the dough for 2 minutes or until large clumps of flour are no longer visible.
- Gently fold the chocolate chunks and crystalized ginger into the dough with a spatula until evenly distributed. The dough will be quite sticky.
- Drop the dough in 1½-tablespoon (22 mL) pieces onto the prepared baking sheet, about 1½ inches (4 cm) apart. Lightly oil your hands and flatten the pieces of dough. Bake cookies for 12 minutes or until the undersides are just starting to brown and the tops feel dry to the touch. Cool cookies completely on the baking sheet.
Excerpted from The First Mess Cookbook: Vibrant Plant-Based Recipes to Eat Well Through the Seasons. Copyright © 2017 Laura Wright. Published by Penguin, an imprint of Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.