How To Make Double Ginger Oatmeal Chocolate Chip Cookies - Recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while maintaining moisture.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and adds a richer flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a vegan alternative that binds the ingredients.

Preheat the oven to 350°F (180°C).

Chop dark chocolate bars into pieces, totaling 230 grams (8 ounces).

Chop candied ginger into smaller pieces, totaling 5 ounces (140 grams).

In a bowl, mix together 1 cup of flour, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, and 1 teaspoon of ground ginger. Set aside.

In a separate bowl, cream together 1/2 cup of cold butter and 1 cup of unrefined cane sugar until smooth.

Add 1 egg and 1/2 teaspoon of vanilla extract to the butter mixture and beat for 2-3 minutes until smooth.

Gradually add the flour mixture to the wet ingredients, mixing until just combined.

Stir in 1 cup of rolled oats, followed by the chopped candied ginger and dark chocolate pieces until evenly incorporated.

Spoon large dollops of dough onto a baking sheet lined with baking paper, leaving space between them.

Flatten each cookie slightly to about 1/2 inch thick (12-14 mm).

Bake in the preheated oven for 11-12 minutes until the edges are just starting to brown.

Remove cookies from the oven and let them cool on the baking sheet for a minute before transferring them to a cooling rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens