Choc Chip Ginger Cookies

Prep time: 15 minutes

Baking time: 10-12 minutes

Makes: 16 cookies


The perfect 1-bowl cookie recipe that is gluten free, refined sugar free and vegan!








There's something about the change of season and winter coming that makes me start to crave a mug of something warm with a delicious cookie to dunk in. These cookies are super quick and easy to make plus they're a 1 bowl wonder too. Crispy on the outside and soft on the inside, the perfect texture!


DID YOU KNOW?

Ginger is a power plant! It's loaded with antioxidants and packed with nutritional benefits including ginger, which is the compound found in ginger that has medicinal properties. Ginger is packed with the good stuff:

  • anti-inflammatory

  • fights oxidative stress

  • reduces symptoms of nausea

  • aids digestion

  • lowers blood sugar levels

  • improves heart health

  • lowers cholesterol levels

  • reduces menstrual pain

  • fights infections

  • supports brain health

  • promotes healthy skin

These delicious cookies pair beautifully with my nourishing, comforting and creamy golden milk.


I have teamed up with one of my favourite iconic local SA brands - Nomu to create some delicious, nutritious and nourishing plant based recipes inspired by their range of incredible products. This dish is packed with spices from Nomu and they have a great selection of spices, herbs, cook's salt and local olive oil. You can use my code MIRAWEINER10 to get 10% off on your online purchases.


Let’s bake ☺


Ingredients

Serving suggestion:

The perfect dunking biscuit!


Method

1. Preheat oven to 180C.

2. Mix coconut sugar, chia seeds, oat flour, almond flour, baking soda and salt together. In a separate bowl add milk, chia seeds, vanilla and coconut oil. Mix wet and dry ingredients together.

3. Place in fridge for 10-15 minutes. I’ve also left the mixture overnight and it’s divine as cookie dough plus you can bake it the following day too!

4. Scoop about 1 tbsp to make little balls and place on baking paper on an oven tray. You can also use a silicon mat. Bake for 10-12 minutes. Allow to cool and enjoy!

 





Recipe and styling by Mira Weiner

Photography by Mark Chipps

 

With love,

Mira

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