I’ve made this recipe twice now, and both times the cookies have been pretty delicious, so I’m hoping it will make a nice contribution to a party happening this evening. The recipe is an adaptation of the macadamia ginger crunch drops in Isa Chandra Moskowitz and Terry Hope Romero’s Vegan Cookies Invade Your Cookie Jar. This is a great little dessert recipe book, and I highly recommend its predecessor, Vegan Cupcakes Take Over the World as well. They both make vegan baking tons, tons more palatable. Anyway, macadamia nuts are freaking expensive so I went for my favorite substitute, i.e., chocolate. The only other changes were a lack of a coconut extract (you could add this in if you have it on hand, I just didn’t), and I added the extra ginger and cinnamon.
Shaved Chocolate & Ginger Cookies
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
2/3 cup canola oil
3/4 cup packed dark brown sugar
1/3 cup nondairy milk (I used almond milk)
1 tablespoon ground flaxseeds
1 1/2 teaspoons vanilla extract
4 oz (about 1/2 cup, but this can be according to taste) candied ginger, finely chopped
1 bar baking chocolate or dark chocolate, finely chopped or shaved (use a vegetable peeler or grater if you want finer pieces)
Preheat the oven to 350 degrees and line a baking sheet with aluminum foil (Isa/Terry say parchment paper, but I found that it doesn’t really matter in this case). Mix the flour, baking soda, salt, nutmeg, ginger, and cinnamon in a medium bowl. Set aside. In a larger bowl beat together oil, sugars, nondairy milk, flaxseeds, and vanilla. Fold in the flour mixture and mix until moistened. (Don’t over mix, please!) Just before the mixture is completely combined fold in the chocolate and candied ginger.
Drop by the tablespoonful onto cookie sheets, leaving about 2 inches in between. Bake for 14 minutes until the edges start to brown. Remove from oven and let cool on wire racks. (If you have them. I don’t, so I just left them on the sheet, then transferred to a plate.) Store in a tightly covered container and enjoy the spicy-sweetness!
Note: My dark chocolate had some milk in it, so this recipe is not vegan… but it totally can be with a change to nondairy chocolate chips/baking chocolate.