Baking on a Sunday morning is possibly my favourite part of the weekend. It feels lazily productive, indulgent and then there’s the obvious appeal of a something sweet to savour with a hot mug of tea at the end of the process. As I was in between sleep and consciousness this morning I was dozing and thinking about what I would like to create in the kitchen once I was up and out of bed. I didn’t know exactly what type of sweet I wanted to make but I had three ingredients that were shouting to be utilised; dark chocolate, ginger and orange. Did I want to make a cake, a loaf, cookies, muffins… I went for cookies in the end. A cup of tea and a cookie is a simple but brilliantly comforting pleasure.
We all know that dark chocolate and orange go so well together in any sort of cookie/sweet/cake creation but I had a strong desire for ginger to be incorporated into this particular mix too. I love the heat of ginger and thought it would make a more complex, dynamic flavour for this otherwise simple cookie.
The flavour combination turned out really well. I was so pleased. The smell alone was good enough for me to be honest but this cookie has a warm, slightly spiced flavour that seemed the perfect companion for a late Sunday morning mug of tea.
Dark Chocolate Chip Cookies with Orange & Ginger
Makes approx. 10 cookies
- 1 1/2 cup oats
- 1 cup ground almonds (I pulsed raw almonds in my food processor and left a few chunky pieces)
- 1/4 cup aquafaba (the liquid from a can of chickpeas)*
- 2 tbsp coconut oil, melted
- 1 tsp baking powder
- 1/2 cup chopped dark chocolate (the darker the better in my opinion, the richness goes really well with these other flavours. You will need more, roughly 1/4 cup, if you want to drizzle on top of your finished cookies, I’d recommend)
- 1 tsp orange zest
- 2 tsp ginger root, minced or finely chopped
- 1 tbsp fresh orange juice
- 1 1/2 tbsp maple syrup
- pinch of pink himalayan salt
- Pre-heat oven to 180C and line a tray with baking paper.
- In a mixing bowl combine the oats, ground almonds, baking powder, chocolate, orange zest, ginger and salt.
- Add in the coconut oil, maple syrup and orange juice mixing well.
- In a separate bowl (or tumbler) whisk the aquafaba until soft peaks begin to form, this can take a while by hand but keep going!
- Gently fold in the aquafaba with a metal spoon (this is to make sure you don’t knock out all the air bubbles you just spent ages creating!)
- Cover your cookie mix and chill for approx. 10 minutes.
- Spoon your dough out and roll into balls to be placed on the baking tray. I’d suggest tablespoon size.
- Use the palm of your hand to slightly flatten. Make sure the cookies are evenly spaced out.
- Bake for 15-20 minutes or until they are turning golden.
- Whilst your cookies are cooling, melt the remaining chocolate in a glass bowl over about an inch of water in a pan. Drizzle over your cookies once they’ve cooled.
*I roasted the chickpeas from the can used here with some spices to add to a salad later today. No need for worrying about what to use them for! I’d also suggest maybe making humous.