I can’t take credit for these, but I can vouch for them being good. Inspired from Jugalbandi. I had to make a second batch to take to my friends because I ate the first one. They really hit the spot! Everything in here is good for you (ok, almost everything). I made these because I was craving iron and chocolate. Molasses is a good source of iron. Chocolate is good for everything, I’m convinced. These cookies are great with a glass of soy or almond milk. mmm..
VEGAN GINGER-CHOCOLATE CHIP COOKIES
(Makes about 15 medium cookies.)
Preheat oven to 350 F. Mix together in one bowl
2 cups whole wheat pastry flour (or 1 cup each whole wheat flour and all purpose flour)
1/2 cup wheat germ
1/3 cup raw cane sugar (I used powdered sugar b/c that’s all I had)
1/4 tsp sea salt
1.5 tsps baking soda
1/4 tsp each ground cinnamon, nutmeg and cloves
2.5 tsps ground ginger
2-3tsp cocoa (or carob) powder
Mix in another bowl:
Tip: Pour the oil in the measuring cup first. Then the molasses will not stick to it.
1/3 cup oil
1/2 cup+ tablespoon unsulphured molasses
1/2 tsp pure vanilla extract
1 .5-2 tsps fresh ginger grated very fine
1/2 cup dark chocolate chips
Stir and add it to the dry mixture. Mix it with your fingertips and slowly add water, one tablespoon at a time until you can roll the dough into ball with your hands, 2-6 Tbs, depending on type of flour you use. Add chocolate chips now or, stick two or three dark chocolate chips in each before baking because the dough will be slightly crumbly.
Place balls spread apart on cookie sheet and press them down with the bottom of a glass or the back of a fork before baking, 15 min each for two baking sheets.
P.S. I’m not a vegan, and I even strayed from my vegetarian lifestyle lately, but I’m convinced that the worse thing we can do for our bodies is fill them full of white processed flour and sugar. Believe me, I’ve done my share of that, and it makes me feel sluggish. It’s not worth it.
I made these after our meeting for Kyra’s yoga studio, Hot Yoga Masala tonight. Free classes all this week before Labor Day! I was talking with another of the volunteers/new instructors about vegan recipes. Our conversation re-inspired me to be more mindful of preparing my meals ahead of time each week so I’m not left faced with food I really don’t want to eat but that’s just easy to pick up while I’m on campus and working. I made a bowl of miso-vegetable broth-sprout soup and some more sesame tofu tonight too. No excuses for grabbing Beezer’s subs! My pocket can’t afford that every night anyway. You can start with these cookies as an initiation into a mindful eating practice. Just don’t eat too many cookies before you come to yoga!