There are certain recipes that just demand to be made -- the combination of flavors, maybe a new technique, an unfamiliar ingredient, or a different take on an old favorite. All I know is, when a recipe speaks to me, I make it. The original for these cookies was such a recipe. It didn’t just speak to me, it yelled. Based on Averil’s Mocha-Chocolate-Chunk-Oatmeal Cookies with Candied Ginger (I mean, the name alone!), I veganized and modified it to suit my tastes and what I had on hand. If you haven’t met Averil yet, check out her blog, The Cook, The Baker and The Clay Boy Maker, and get acquainted. She shares some very inspired and original recipes.
Chocolate-Ginger-Orange Cookies [Vegan]
- 1 1/4 cups quick oats
- 3/4 cup cup whole wheat pastry flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. powdered stevia
- zest of 1/2 an orange
- 1/2 tsp. cinnamon
- 1/8 tsp. allspice
- 1/4 cup Choffy (or cacao nibs, chopped a little to break them into smaller pieces)
- 2 oz. Cocoa-Coconut Butter (or vegan butter)
- 1 tbsp. egg replacer + 3 tbsp. water (whisk together until frothy, then let sit for a few minutes)
- 1/4 cup prune puree
- 1/4 cup maple sugar
- 1/4 cup strong coffee
- 1/4 cup crystallized ginger, chopped
- Preheat oven to 350F and line 2 baking pans with parchment.
- In a small bowl, whisk together the oats, flour, baking soda, salt, stevia, orange zest, cinnamon, allspice and Choffy. Set aside. In another small bowl, whisk together the egg replacer, prune puree and coffee. Set aside.
- In a large bowl, cream together the butter and maple sugar. Add the coffee mixture and stir until combined. Pour in the flour mixture and the ginger and stir until the ingredients are moistened.
- Use your hands to make balls or just drop dough by the tablespoonful onto the pans. Press cookies down using a flat-bottomed glass dipped in water. Bake cookies for 12-15 minutes, turning pans halfway through for even baking.
- Let cookies rest on baking sheets for a few minutes before transferring to racks to cool completely.