Cookies, Not Muffins
Lately, my muffin making passion has morphed into a cookie making need. Which is weird, because I usually don’t like cookies all that much. I just make them because they are quick, easy, and often crowd-friendly. But, I finally found a recipe that even I can’t resist.
In fact, these cookies composed both my breakfast and half of my lunch yesterday. Hey, they’ve got wheat flour, little to no dairy, and a healthy serving of fruit (albeit dried), antioxidants (in the form of chocolate), and protein (though the nuts were sugar and butter coated…). And, ginger is supposed to be really good for you, right?
Anyway, while these cookies won’t give you the same je ne sais quoi that their butter-loaded counterparts do, they’ll make your taste buds and tummy happy all the same:
Soft Ginger-Chocolate-Date-Cashew Cookies
(Adapted from Joy the Baker a la Organic and Chic)
(Makes 2 dozen cookies)
1.5 C all-purpose flour
1.5 C whole wheat flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 t ground ginger
1 t ground cinnamon
1/2 t ground allspice
1/4 C roughly chopped candied ginger
1/4 C roughly chopped dark chocolate or small chocolate chips
1/4 C roughly chopped dates, any variety
1/4 C roughly chopped candied cashews
1 C granulated sugar
2 T ground flaxseed, oat bran, or wheat bran
1/2 C unsweetened applesauce
1/4 C canola oil (see note below about olive oil substitution)
1 T lemon juice
1/4 C granulated sugar, for rolling the cookies balls
(Optional – Add anything on top for decoration, like extra chocolate baked on the top and long pieces of sliced candied ginger and cashews artfully arranged when removed from oven.)
1. In a large bowl, whisk together flours, baking powder, baking soda, salt, ground spices, and roughly chopped ingredients. Set aside.
2. In a medium bowl, whisk together sugar, ground flaxseed, applesauce, oil, and lemon juice. (Note: I often substitute basic or virgin olive oil – save the extra virgin for dressings, decadent pasta toppings, dopping, and other uncooked fare – in place of any oil in baking. It adds a nuttier, more flavorful quality.)
3. Add the wet ingredients, all at once, to the dry ingredients, and carefully mix together with a wooden spoon or silicon spatula. Make sure all the flour bits are moistened and well incorporated. (It will be a bit dense.)
4. Divide dough in half and form into two disk shapes and wrap well in plastic wrap. Refrigerate for an hour, or overnight.
5. Place a rack in the center and upper third of the oven, and preheat 350 degrees F. Line two baking sheets with parchment paper.
6. Remove the dough from the fridge, and use your hands to roll dough into golf ball sized balls (about 12 per disk). Roll balls in granulated sugar, and place on baking sheet. Use the palm of your hand to slightly flatten the dough ball. (Optional – Push inverted chocolate kisses or hunks of chocolate into the top.)
7. 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. (Optional – Right out of oven, place long slices of candied ginger and cashews artfully within soft chocolate tops.)
8. Eat!!!
Store cookies in an airtight container at room temperature for up to 4 days.
