Ginger vs. Chocolate

In the quest for delicious lunch box treats that are quick/easy and give me a good reason not to give in to Sophie's request for Mint Milanos I found these at Joy the Baker's blog.

Vegan Chocolate Chocolate Chip Cookies

24 to 28 cookies

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar 
  • 2 tablespoons flax seed meal
  • 1/2 cup applesauce
  • 1/4 cup canola oil
  • 1/2 cup chocolate coated sunflower seeds
  • 1/2 cup chocolate chips (or 1 cup vegan chocolate chips)
  • 1 teaspoon pure vanilla extract

Cooking Directions

  • Place a rack in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
  • In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  • In a small bowl, carefully whisk together sugar, flax seed meal, applesauce, oil and vanilla extract.
  • Pour the wet ingredients, all at once, into the dry ingredients. Add the chocolate chunks (and sunflower seeds, if using) and stir together with a spatula. The dough will be fairly thick. Stir until all of the dry ingredients are just moistened. You can even use your hands if necessary, but try not to knead and overwork the dough. Dump dough out onto a piece of waxed paper or plastic wrap.
  • Form into a disk, wrap, and refrigerate for one hour (or overnight).
  • Once chilled, scoop dough by the tablespoonful into balls. Roll in granulated sugar, place on prepared cookie sheets, and press them down, just slightly with the heel of your hand. These cookies won't spread much.
  • Bake for 9 to 10 minutes. Cookies should still be slightly soft in the middle. Remove from the oven. Allow to cool on the baking sheet for 5 minutes, before removing to a wire rack to cool completely. Cookies will keep, in an airtight container, at room temperature, for up to 5 days.

Soft Vegan Double Ginger Cookies

Makes about 2 dozen cookies

Recipe from Organic and Chic 

1 1/2 cups all-purpose flour

1 1/2 whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground ginger

1 cup minced candied ginger

1 cup granulated sugar

2 tablespoons ground flaxseed

1/2 cup unsweetened applesauce

1/4 cup canola oil

1 teaspoon lemon zest

1 tablespoon fresh lemon juice

1/4 cup  granulated sugar, for rolling the cookies balls

In a large bowl, whisk together flours, baking powder, baking soda, salt, ground ginger, and minced candied ginger.  Set aside.

In a medium bowl, whisk together sugar, ground flaxseed, applesauce, oil, and lemon zest and juice.

Add the wet ingredients, all at once, to the dry ingredients and carefully mix together with a wooden spoon.  Make sure all the flour bits are moistened and well incorporated.  Form dough into a disk shape and wrap well in plastic wrap.  Refrigerate for an hour, or overnight.

Place a rack in the center and upper third of the oven and preheat 350 degrees F.  Line two baking sheets with parchment paper.

Remove the dough from the fridge and use your hands to roll dough into walnut sized balls.  Rolls balls in granulated sugar and place of baking sheet.  Use the palm of your hand to slightly flatten the dough ball.  Bake for 15 to 18 minutes, until just slightly browned but still slightly soft in the center.  Remove from the oven and allow to cool on the baking sheet for 5 minutes before removing.

Store cookies in an airtight container at room temperature for up to 4 days.

I rolled the cookies in turbinado sugar.  The ginger cookies were my personal favorite.  I can't promise your kids won't ask for Milanos if you make them, but they are super easy in the way that one bowl recipes are so you don't really have an excuse.  Enjoy!