It’s Tuesday and you deserve a cookie. I deserve a cookie. WE ALL DESERVE A COOKIE.
Chocolate chip is my go-to. This recipe maintains the comfort of my classic favorite, but adds a little pizazz to keep me a little more interesting than I actually am. The spiciness of the ginger combined perfectly with a soft and gooey base of a cookie is just what this not-even-quite-hump-day needs. Whether you’re looking for a good chocolate chip cookie that will satisfy your sweet tooth or a variation of an original, this is your recipe.
Sending cookies and prayers and hope that the rest of the week speeds by faster than it’s begun for you all.
Oatmeal Chocolate Chip Cookies with Ginger (GF + Vegan)
Inspired by Jessie Mae
1 tablespoon ground flaxseed
3 tablespoons water
1/2 cup creamy almond butter
1/2 cup brown sugar
1/2 teaspoon vanilla extract
3/4 cup oat flour, fluffed with a fork
1/8 teaspoon sea salt
1/8 teaspoon baking soda
1/4 teaspoon baking powder
1/3 cup chopped dark chocolate
1 tablespoon grated ginger
Preheat the oven to 350F. Grease a baking sheet and set aside.
In a small mixing bowl, combine the ground flaxseed and water. Mix and set aside for 5 minutes to thicken.
Add the almond butter, coconut sugar, and vanilla to the flax mixture and beat with a spoon until creamy. Add the flour, baking soda, baking powder, and salt to the batter and mix until the dough begins to come together - then add the chopped chocolate and grated ginger.
Scoop the dough into 12 equal cookie dough mounds. I always recommend using a cooking scooper. It’s a life saver! Roll into balls, and press down gently to form into thick disks.
Bake for 9 minutes.
Remove the cookies from the oven and allow to cool on the pan. The cookies may seem too soft when you initially remove them from the oven, but keeping them on the pan will allow them to cook just a little bit more. Just the perfect amount. Once they have completely cooled, remove them from the pan and store in an airtight container.