Double-chocolate and crystallized ginger cookies

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See original recipe at: onlinefoodblog.com

kept byOnlinefoodblog
recipe byonlinefoodblog.com

Notes:

So, here’s a little story: En route to Telluride last Friday for a weekend getaway, Dan and I ran into some car trouble near the small town of Mancos. Temporarily stranded, we passed the time by walking down to a natural foods grocery store — where I got the most amazing chocolate and crystallized ginger muffin. We eventually got the car all fixed up and made our way to Telluride for a lovely weekend, but I couldn’t stop thinking about the delicious chocolate and ginger pairing. So, I decided to put my own spin on it by making some double-chocolate and crystallized ginger cookies!

I altered this recipe from The Nutritious Kitchen‘s double-chocolate and pistachio cookies. I typically swap a “chia egg” for a normal egg in cookie recipes, but I just wasn’t feeling it for whatever reason when making these. I have, however, made similar cookie recipes with the chia egg, so I’m certain it would work if you want to make these vegan.

Also, I actually baked these in a 365-degree oven because of the altitude… If you’re above 5,000 feet, I would recommend doing the same.

Categories:
- Double Chocolate
- Ginger cookies

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Ingredients:

¾ C white whole-wheat flour
½ C unsweetened cocoa powder
½ t baking soda
¼ t sea salt
¼ C coconut oil, melted
¼ C pure organic cane sugar
¼ C organic brown sugar
1 egg (or 1 T chia seeds + 3 T water)
1 t vanilla
1 C dark chocolate chips
1 C crystallized ginger, minced

In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda and sea salt.
In a large mixing bowl, combine the coconut oil and sugars. Add the egg (or chia egg) and vanilla.
Slowly add in the flour mixture until everything is combined.
Fold in the dark chocolate and crystallized ginger.
Place tablespoon-sized balls of dough on a greased baking sheet and slightly flatten the balls.
Refrigerate the dough on the baking sheet for 30-60 minutes.
Bake in a 350-degree oven for 10-14 minutes, until slightly firm to the touch.
Let the cookies cool on the pan for a few minutes before transferring to a cooling rack.

See original recipe at onlinefoodblog.com