If you’ve signed on to participate in the Virtual Vegan Potluck, please take a moment to visit the VVP Page for the latest list of participants. (Please check the list and make sure your blog is on it – help out my scattered brain!) I’ve listed blogs under courses and then in alphabetical order. If you haven’t yet decided on a course, you’ve got until tomorrow night to let me know. Believe me, I know how hard it is to decide what to make! Once I have everyone listed in a course, we’ll all be able to see which blog precedes ours and which follows – important for when you write your posts and cut-and-paste in the HTML code (which takes readers through the “circle.”) I’ll be posting the HTML within the next couple of days along with instructions.
If you are a vegan, vegetarian or omnivore food blogger and haven’t signed up for the VVP, I sure wish you would! Visit the VVP Page for details…April 30 is the deadline.
There are certain recipes that just demand to be made. The combination of flavors, maybe a new technique or an unfamiliar ingredient or a different take on an old favorite. All I know is, when a recipe speaks to me, I make it. The original for these cookies was just such a recipe. It didn’t just speak to me, it yelled. Based on Averil’s Mocha-Chocolate-Chunk-Oatmeal Cookies with Candied Ginger (I mean, the name alone!), I veganized and modified it to suit my tastes and what I had on hand. If you haven’t met Averil yet, check out her blog, The Cook, The Baker and The Clay Boy Maker and get acquainted. She shares some very inspired and original recipes.
Chocolate-Ginger-Orange Cookies
Makes ~15
1 1/4 cups quick oats
3/4 cup cup whole wheat pastry flour
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. powdered stevia
zest of 1/2 an orange
1/2 tsp. cinnamon
1/8 tsp. allspice
1/4 cup Choffy (or cacao nibs, chopped a little to break them into smaller pieces)
2 oz. Cocoa-Coconut Butter (or vegan butter)
1 tbsp. egg replacer + 3 tbsp. water (whisk together until frothy, then let sit for a few minutes)
1/4 cup prune puree
1/4 cup maple sugar
1/4 cup strong coffee
1/4 cup crystallized ginger, chopped
Preheat oven to 350F and line 2 baking pans with parchment.
In a small bowl, whisk together the oats, flour, baking soda, salt, stevia, orange zest, cinnamon, allspice and Choffy. Set aside. In another small bowl, whisk together the egg replacer, prune puree and coffee. Set aside.
In a large bowl, cream together the butter and maple sugar. Add the coffee mixture and stir until combined. Pour in the flour mixture and the ginger and stir until the ingredients are moistened.
Use your hands to make balls or just drop dough by the tablespoonful onto the pans. Press cookies down using a flat-bottomed glass dipped in water. Bake cookies for 12-15 minutes, turning pans halfway through for even baking.
Let cookies rest on baking sheets for a few minutes before transferring to racks to cool completely.
