Candied Ginger, Roasted Almond & Chocolate Chunk Cookies
These cookies burst with holiday flavor.
1/3 cup almonds
2 cups whole-wheat pastry flour
2 tsp baking soda
1 tsp ground cinnamon
3⁄4 tsp ground ginger
1⁄2 tsp ground cloves
1⁄4 tsp sea salt
2 ounces of 60 percent (or greater) dark chocolate bar, finely chopped
1/3 cup candied ginger, finely chopped
2/3 cup canola oil
1 cup turbinado sugar
1⁄4 cup molasses
1 whole egg
1 egg yolk*
1⁄2 vanilla bean (cut widthwise)
*Tip: Save the white for your breakfast scramble!
Heat oven to 350 degrees. Pour the almonds onto a baking sheet, and roast for 7-8 minutes. Remove from sheet to let cool, and chop into fine pieces.
In a large bowl, whisk together the flour, ground cinnamon, ginger, cloves, and sea salt.
Stir in the reserved almond pieces, chocolate, and candied ginger.
In a small bowl, whisk together the canola oil, sugar, molasses, and eggs.
Cut the vanilla bean in half length-wise, use the knife to scrape the vanilla beans from each side of the pod, and whisk this into the wet ingredients.
Make a well in the dry ingredients, and pour the wet ingredients in. Gently stir to combine.
Roll the dough into 1-inch balls, and place at least 2 inches apart on an ungreased cookie sheet.
Bake for 10-12 minutes, until the cookies are flat and set. Remove from sheet, and let cool on a wire rack.