September 14, 2014 Leave your thoughts
Chocolate, ginger, molasses, and pumpkin are all amazing. But when you put them together, you have a cookie that’s beyond amazing. Who knew all of these flavor profiles played so well together?
As suggested by the title, these cookies are incredibly soft and chewy. Upon exiting the oven, they have a subtle crunch, but this fades over time into a wonderfully squishy oblivion. Once in a while, you’ll get a bite of sweet, slight-spicy crystallized ginger to zing your palate and keep things interesting, while melted chocolate chips keep everything creamy and sinfully rich.
Am I making you hungry yet?
My apologies for not posting anything recently–school started three weeks ago, and my schedule is incredibly rigorous. Writing blog posts have given way to writing critical analyses of Hawthorne, and developing recipes have gradually become developing procedures for separating sodium carbonate from sodium bicarbonate in an aqueous solution. I must be putting you to sleep by now, so I’ll stop. You get the idea. 😉
Still, I try to find a way to try a new dish or dessert every weekend…although unfortunately, some of my recent experiments have been failures. 🙁 I really don’t like when that happens–it means I spent often two or three hours working on something I can’t do anything with, and I wasted ingredients, too. But failure is a part of life, and sometimes, you just have to accept it and move on.
Back to cookies!
To make things easier for you all (and save me a little time so I can head off to zumba class), I have decided to try a new format and put my recipes in a card format both in my recipe index but in the actual post. I can get
a little VERY ramble-y and I think it would be more convenient to see the recipe in a more condensed format. Please let me know what you think in the comments below!
These cookies are a piece of cake to make. (Even though they are cookies…haha.) Basically, you combine all of the wet ingredients in a bowl…
…sift in the dry ingredients…
…add in some chocolate and ginger, scoop onto a baking sheet…
…then bake, cool, and devour! (You don’t even have to wait for them to cool…)
Yield 2 dozen cookies
2 cups of creamy almond butter
1/3 cup of blackstrap molasses
1 cup of pumpkin puree
2 tablespoons of coconut oil, melted
1 tablespoon of vanilla extract
1/3 cup of coconut flour
1 tablespoon of ground ginger
1 teaspoon of cinnamon
A pinch of allspice
A pinch of cloves
1 teaspoon of baking soda
A generous pinch of salt
1/2 cup of dark chocolate chips
1/2 cup of crystallized ginger (optional)
Preheat the oven to 350 degrees and line two baking sheets with parchment paper
In the bowl of a stand mixer (or just a plain old bowl), mix together the almond butter, blackstrap molasses, pumpkin puree, coconut oil, and vanilla extract until well-combined.
Sift in the coconut flour, ground ginger, cinnamon, allspice, cloves, baking soda, and salt. Stir a few times, then fold in the dark chocolate chips and the crystallized ginger.
Using a spoon or an ice cream scoop, take out a heaping tablespoon of dough and use another spoon to push it onto the parchment paper. Repeat with the rest of the dough.
Bake until just firm to the touch and hardening on the outside, about 20 minutes. Let cool completely on the baking sheets before transferring to your plate or an airtight container for storage.
Note: These only stay crispy on the outside for about 12 hours before they significantly soften. For the best results, serve these cookies the day of–but they’ll still be delicious after they become even softer and chewier.
So what is your favorite fall cookie? Leave me a comment here (or on Facebook) and let me know! 🙂