Chocolate Chia Ginger Cookies
Flourless, vegan, dairy-free, low-glycemic, heart-healthy
Ginger with chocolate has always been a favorite combination of mine. But I cannot seem to find healthy desserts with enough of either. So, I crafted this cookies recipe with three forms of ginger, healthy chia seeds plus chocolate coating to make them a real treat. Little do your eyes know; these are healthy low glycemic cookies using coconut sugar as sweetener. A perfect treat for the ginger lovers in your life. Wholesome, chocolaty and with the candied ginger they have just enough sparkle to make them worthy of your holiday cookie swap.
Chocolate Chia Ginger Cookies
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022
Ingredients
Dry
3 cups rolled oats
4 tablespoons chia seeds
1 tablespoon ginger powder
1.5 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Wet
1 cup coconut sugar
4 tablespoons coconut oil, room temperature
3 tablespoons maple syrup
3 tablespoons freshly grated ginger
1 tablespoon vanilla extract
1/2 cup candied ginger, rough chopped
Chocolate
1 cup dark chocolate, chopped or chips
1 tablespoon coconut oil
large crystal salt
Makes 14 cookies
Instructions
1. Preheat oven to 350ºF. Lightly coat 2 cookies sheets with coconut oil.
2. Place the oats in a food processor or blender, blend until you have a coarse flour.
3. Pour oat flour into a large bowl. Add in the dry ingredients: chia seed, dried ginger, baking powder, baking soda and salt. Whisk together.
4. In a separate bowl whisk together wet ingredients: coconut sugar, coconut oil, maple syrup, fresh ginger and vanilla. Stir in the candied ginger.
5. Combine the wet batter into the dry ingredients to form a dough. Pinch off 2 tablespoon sized balls of dough and form cookies in your palm. Place balls (2-inch rounds) on cookie sheet spaced 1/2 inch apart and press down to form a round cookie.
6. Bake in the oven for 16-18 minutes until the cookies have puffed up in middle and are slightly brown on top. Remove from the oven, let cool for 20 minutes, then place cookies unsealed in the freezer, to let them freeze without water condensation.
Chocolate
7. Once the cookies have been frozen for 30 minutes, remove and let sit on a clean sheet of parchment paper for 10 minutes while you make the chocolate coating.
8. Combine chocolate and coconut oil in a microwave safe bowl and microwave for 1.5 minutes. Remove and stir to combine into a glossy, smooth chocolate coating.
9. Simply hold a cookie in your hand and dip into the melted chocolate coating. Dip the cookie 1, 2 or 3 times for thin or thick chocolate coating. Decorate with a few pieces of candied ginger and a pinch of large crystal salt.
10. Place onto the parchment paper and allow the dipped cookie to harden in minutes.
11. Store cookies in an airtight container in the refrigerator or keep in the freezer until they are ready to be enjoyed!
Photos by Milkshake Creative
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