chewy ginger chocolate chunk cookies

These aren't your average cookie. They are a pumped full of better-for-you ingredients....and these cookies are so good you would never know they are also good(ish) for you! If you like ginger cookies, you have to make this recipe! No sugar, eggs, or butter. They are basically vegan, minus the chocolate. They aren't so healthy that you should go eat the entire batch in one sitting (even though they are that good and if you dared me I could and would), but it's nice to eat a cookie where all the calories aren't totally empty.

This time I used whole spelt flour, which gave the cookies a bit of a nuttier texture than the last time I made them. Personally, I don't mind that, but you can also find white spelt flour that has been processed like a regular wheat white flour. Or, if you don't have spelt flour, you can switch out the flour at a one to one ratio with whole wheat flour. Spelt has a few more health benefits though and some people who have issues with wheat can process spelt more easily. Here is some info, if you're interested on Anita's Organic Mill website.

Chewy Ginger Chocolate Chunk Cookies
minimally adapted from Slice Health Inspired Foods by Barb Davies & Jennifer Rallison

Ingredients:
2 cups spelt flour
1 tbsp cocoa powder
1 1/2 tsp cinnamon
1 tsp baking soda
1 tsp ginger
1/4 tsp each: cloves and nutmeg
1/2 cup coconut oil (or butter)
1/2 cup molasses
1/4 cup maple syrup
1 tbsp fresh ginger, grated
3/4 cup dark chocolate cut into chunks (or chips)

Directions:
Preheat oven to 325F

1. In a bowl, combine flour, cocoa, cinnamon, baking soda, ginger, cloves and nutmeg.

2. In a separate bowl, cream coconut oil (or butter) until smooth on medium. Beat in molasses, maple syrup and fresh ginger until combined.

3. Reduce spead to low and gradually beat in dry ingredients until blended. Fold in chocolate chunks with a spatula.

4. Wrap dough in plastic wrap and refrigerate for at least 2 hour, or until dough is firm enough to handle.

5. Remove from refrigerator; roll into 1 inch balls and drop, 2 inches apart, on an ungreased cookie sheet.

6. Bake for 10 to 12 minutes, until surface begins to crack. Transfer to wire racks to cool completely.


According to myfitnesspal.com, and here is the nutrition info (per cookie):

151 calories / 20 g carbs / 8 g fat / 2 g protein

Let me know what you think if you try them!

XO