Tis the season for cookies.
Cookie swaps. Homemade gifts. All the holidays parties.
Afternoons spent decorating endless star and christmas tree shaped cookies while sipping hot cocoa. Or coffee. Or maybe even whisky? Your call, it is cold outside. As long as your dressed in your jammies with the ones you love.
These Salted Chocolate Chunk Ginger Cookies are my one and only holiday cookie this season.
Not your typical chocolate chip cookie.
Warmly spiced with ginger, cinnamon, vanilla and nutmeg.
Chunks of rich dark chocolate with small bits of chewy candied ginger.
Chocolate + ginger you say ? Trust me. It’s legit.
Topped off with a little flaky sea salt, which makes these cookies really something special.
They truly came out better than I imagined. Crispy on the outside and gooey on the inside. That perfect buttery texture of a cookie. WITHOUT the butter.
The magical thing about these cookies is they taste like a traditional cookie made with butter, eggs, sugar and white flour. They are sooooooo much better for you though. I mean, they’re still cookies but you can feel better about the ingredients you’re eating.
- Vegan- coconut oil replaces butter and ground flax seed replaces eggs
- Gluten free- almond flour and oat flour
- Sweetened with coconut sugar and maple syrup
This recipe calls for crystalized ginger. I realize you may not know what that is and prolly don’t have it in your pantry. It’s just candied ginger they label as crystalized ginger. Sweet, chewy ginger with a little spice. Not something I normally buy as it’s pretty sugary. It’s perfect in these cookies though and the recipe only calls for 1-2 tablespoons, depending on how big a ginger fan you are. You can find it packaged in most grocery stores. Sometimes you can even find it in the bulk bins. OR buy it here
-Space cookies far apart on baking sheet. I did 3 to each horizontal row. They spread out a lot during baking. Expect a flat, thin cookie
-Remove after 15 minutes of baking. They may appear soft and not quite done. DO NOT put back in oven. They continue to cook while cooling and will firm up
-Refrigerate the dough. It makes for a better cookie. Chill overnight or for up to 24 hours
Happy Holidays! If you happen to try some of these Salted Chocolate Chunk Ginger Cookies, let me know! Leave a comment or tag your photo on Instagram #thefoodienurse @thefoodienurse
Not feeling cookies? Check out some of my other recipes perfect for the holidays
- Dry Ingredients
- 1 cup almond flour
- ¼ cup oat flour
- 1 TBS ground flax seed
- 1 tsp cinnamon
- ¼ tsp ginger powder
- ¼ tsp nutmeg
- 1 TBS baking powder
- ¼ tsp sea salt
- ½ cup coconut sugar
- ¼ cup chocolate chip chunks
- 1-2 TBS small diced crystalized ginger*
- 1 tsp flaky sea salt (I use Maldon)
- Wet Ingredients
- 1 TBS ground flax seed mixed with 3 TBS cold water
- 1 tsp vanilla extract
- ¼ cup maple syrup
- 2 TBS liquid coconut oil
- Preheat oven to 350 degrees and line baking sheet with parchment paper
- *If possible prepare batter a day before you plan on baking cookies*
- Prepare flax egg: combine ground flax with water and let set while preparing remaining ingredients
- Whisk all dry ingredients together, except for chocolate chips, ginger, and flaky sea salt in large bowl
- In the bowl of stand mixer combine wet ingredients with flax egg mixture, beat with mixer on high for 3 minutes
- Add dry ingredients to mixer and beat on low for 2-3 min. Batter will be sticky
- Gently fold in chocolate and ginger to batter
- Drop dough using cookie scoop or spoon ( about 1 heaping tablespoon) onto prepared baking sheet with enough room in between cookies to flatten out while baking
- Sprinkle flaky sea salt evenly on top of cookies
- Bake for 15 minutes. Remove from oven and cool completely on baking sheet
You can mix cookies by hand or use a hand mixer if you don'y have a stand mixer. Batter is thick so it will take some heaving stirring if mixing by hand
The ginger comes in bigger pieces so I chop it into smaller chunks. I use 2 TBS diced because I love ginger. Use 1-2 TBS depending on your preference