Do you love ginger? The sweet, spicy root is famous for adding zing to ginger snaps… or ginger ale… or even apple pie. While powdered ginger is the baking workhorse, candied ginger–juicy chunks of sweetened ginger root–holds a special place in my heart. Enough to create a cookie that is full of it: the Whole Grain Ginger Chunk Cookie (based loosely on my Cowboy Cookies in a Jar).
If the taste isn’t enough to justify eating ginger, you may be happy to learn that this spice has anti-inflammatory properties. When one of my dancer hips starts to ache, I figure I’ll try eating my way to better health. Pass the cookies!
Since I was doing this for my health (okay at least partly), I tried to make a cookie that was as nutritious as possible while still tasting like a cookie—whole wheat pastry flour, lower fat, etc. In my first version I used coconut oil and unsweetened coconut. “Is there coconut in here?” whined my youngest (derision filling her voice). So version number two has olive oil and grated carrots instead. Even healthier!
I have made these cookies with and without chocolate chips. If you are a diehard ginger person like me, you can eat these straight. If you are a die-hard chocoholic, add some chips. As I tested I learned that people can be pretty polarized about a chocolate/ginger combo. Some of my testers felt the chocolate muddled the ginger; others felt it made the cookie. I enjoyed it both ways!
Now if I could just get rid of the calories.
- • 1 cup whole wheat pastry flour
- • 1 cup rolled oats (quick or old fashioned)
- • ½ teaspoon baking powder
- • ½ teaspoon soda
- • ½ cup brown sugar
- • 1 teaspoon cinnamon
- • 1/3 cup grated carrots (or coconut)
- • 1 egg
- • 2 tablespoons olive oil
- • ½ cup nuts
- • ½ cup candied ginger, chopped
- see notes for options
- Combine flour, oatmeal, baking powder, baking soda, brown sugar, cinnamon and grated carrots in a mixing bowl.
- In a separate bowl, beat egg and olive oil until well mixed. Add to dry ingredients and mix with hands until dry ingredients are well incorporated.
- Blend nuts, ginger and chocolate chips (if using) into the cookie mixture using a kneading motion. The dough will be very dense but will lighten up while baking.
- Top a cookie sheet with parchment paper, or spray with non-stick spray. Form a rounded tablespoon of dough into a large ball then flatten slightly to a "hockey puck" shape. Place 3 across on the cookie sheet to allow for expansion
- Bake at 350 degrees for about 15 minutes or until just starting to turn golden on edges.
- Cool completely before eating.
- If you'd like you can also add 1/2 cup chocolate chips. This will increase the calorie count slightly--as well as the number of cookies it makes.
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