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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