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Ingredients
- 1.5 cups unbleached all purpose flour
- 1/2 tsp cinnamon
- 1.5 cups oatmeal
- 1/4 to 1/2 tsp cayenne pepper (depending on how spicy you likey)
- 1 tsp baking soda
- pinch of nutmeg, cardamom and allspice (optional)
- 1 tsp baking powder
- 1 cup chocolate chips
- 1/2 tsp salt
- 1/2 cup walnuts or nut of choice
- 1 tbsp cocoa
- 1 tbsp ground flaxseed (optional, but I like it)
- 2 tsp ground ginger
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Directions
wet:
1 cup sugar
1/2 cup maple syrup
1/3 cup soymilk
1 tsp vanilla extract
Egg Replacer (equivalent to one egg)
1/4 cup crystallized ginger, chopped
2 tbsp fresh ginger, minced
Makes 18-24 cookies
Preheat oven to 350 degrees and grease a cookie sheet. In a large bowl combine all dry ingredients, chocolate chips and walnuts. Mix thoroughly. In a small bowl combine sugar with the wet ingredients, crystallized ginger and fresh ginger. Mix until everything is well blended. Pour wet ingredients into dry and blend until a sticky batter forms. Use a spoon to scoop the batter on the cookie sheet. Bake for 12-18 minutes OR until the cookies look dry on the top and the edges turn slightly brown. MY OVEN SUCKS SO BE SURE TO PAY CLOSE ATTENTION IF YOU CHOOSE TO MAKE THESE. Let cool for 5 minutes before transferring to a cooling rack.
I thoroughly enjoyed these. There is a subtle heat from the gingers and cayenne. The chocolate makes it rich and the crystallized ginger is chewy.
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