Chocolate, Ginger, and Oat Cookies
I’ve had a jar of stem ginger sitting in my fridge for ages, and I finally decided to put it to use. Wanting to take something vegan to a Dungeons and Dragons evening, I started thinking about baking with oats. I had some Flora Buttery on hand (which, by the way, isn’t bad), and I wondered if I could whip up some cookies. I threw a few ingredients together, and these cookies were the result. They’re easy to make and always a hit. Just a note: while they crisp up nicely when baked, they can soften over time. But let’s be honest; who leaves cookies lying around long enough for that to happen?
Makes 16
Hands-on Time 10 minutes
Baking Time 15 minutes
Ingredients
200g rolled oats
100g wholemeal flour
¼ tsp fine salt
1 tsp baking powder
½ tsp ground ginger
70g dark muscovado sugar
200g margarine
100g stem ginger
2 tbsp syrup (from stem ginger)
100g dark chocolate
Equipment
Mixing bowl
Wooden spoon
Scissors
Knife
Baking sheet
Baking parchment
Metal spoon
Wire rack
Method
1. Preheat the Oven
Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.
Line a baking sheet with parchment.
2. Make the Cookie Dough
In a mixing bowl, combine the oats, flour, salt, baking powder, ground ginger, and sugar.
Add the margarine and mix until combined.
Shake excess syrup off the stem ginger, then snip it into small pieces using scissors. Add to the bowl.
Stir in 2 tablespoons of stem ginger syrup.
Chop the dark chocolate into small pieces and add to the mixture. Stir until evenly distributed.
3. Shape and Bake the Cookies
Using a metal spoon, dollop half of the mixture into 8 mounds on the lined baking sheet. Flatten each mound with the palm of your hand.
Bake on the middle shelf for 15 minutes until golden.
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Repeat with the remaining dough.
Enjoy!
