A Very Hearty Cookie

It has been way too long since I’ve written on here. Way to long.

And the thing is that I have been concocting new things, from hummus to smoothies, but getting it all on here is the extra step I have skipped lately. Living in a post graduation world can be difficult, back home with all of my possessions in boxes, I day dream of new places as the job applying continues on. I am very optimistic about the fall, however. My imagination gets the better of me as I picture thousands upon thousands of fresh graduates storming the job market in June  like a pack of wild animals. With that in mind, waiting till the fall seems like a very smart idea.

During the summer wait I decided to get out of the 110 degree Georgia heat index and visit a friend in Canada. To no surprise I arrive at their hottest point of the season and didn’t see a temp below 90. Needless to say my story begins at the airport returning from my warm escape. I never have very good luck in airports, I hear it is hereditary for my Uncle has similar issues. My all-star moment was when returning home from studing abroad in France but I’ll leave that story for another time.

You can go ahead and guess I had lots of spare time on my flight home from Canada and was finally able to read Molly from Orangette ‘s memoir ‘A Homemade Life’. It was amazing. In every way a book centered around life and food can be. What I loved most would have to be the addition of ginger and dark chocolate in so many of her recipes. I have become quite a ginger snob lately, in my pantry you will currently find organic crystallized ginger, powerful natural ginger ale, ginger chews, mango ginger chews, the list goes on. When you need a boost though, or even as an after meal treat, the warm and spicy zing of ginger does the job nicely.

So when a cookie became in high demand a crystallized ginger and dark chocolate cookie was the highly approved result.

Personally I feel these lovelies should be called mounds instead of cookies. Thick, bready, not that sweet, and almost scone like they can be eaten as a snack, dessert, with peanut butter for breakfast……I can’t tell you the shelf life because they haven’t lasted more then a day and a half before my mom asks when I’ll be making another batch.

Crystallized Ginger and Dark Chocolate Mounds {Cookie}


1 cup unbleached flour

1/2 cup whole wheat flour

1/2 cup oats

1/4 cup ground flaxseed

1/2 cup water

1/2 tsp baking soda

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp orange peel/zest

1/4 cup canola oil

1/4 cup milk, or almond milk

1/2 to 2/3 of a small container of applesauce (roughly 2-3 ounces)

1/4 cup brown sugar

1 tsp pure vanilla extract

splash of maple syrup

Large handful raisins

Large handful chopped crystallized ginger

large handful dark chocolate chips/ or pieces

I like to use a lot of dashes and handfuls when cooking. Exact measurements tend to be challenging because I will always want more cinnamon, oats, raisins or chocolate then any recipe will ever call for. So get a little creative when cooking and add something the recipe doesn’t call for! Cookies are great practice for this moment on the wild side. Once you have a basic dough the possibilities can be endless…

To start:

Mix the ground flax and water in a bowl and set aside (let this sit for a few minutes), I’m using flax instead of an egg, I’m sure either one would be fine. Then Mix all the dry ingredients together in a seperate large bowl except for the brown sugar. In the bowl with the flax mixture add the sugar, vanilla extract, oil, and milk then stir till combined. Add the wet ingredients to the dry and stir, then add your raisins, ginger, chocolate, applesauce, and splash of maple syrup and stir again. The applesauce helps add a natural sweetness along with making these ‘mounds’ extra moist.

Ignore the countless dirty bowls that now surround you

And scoop out the dough into roughly 12-14 ‘mounds’ on a sprayed cookie sheet.

Bake a 350 degrees for about 12-13 minutes. Let cool, forget your worries, then enjoy!



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