Recipe Courtesy of our Registered Dietitian: Spicy Chocolate Ginger Cookies
Feb 06, 2017
There's usually a lot of chocolate flying around in February. Treats can fit into a healthy diet but you can step-up your both your nutrition game and your cookie game by replacing white flour with whole wheat flour. These cookies have extra fibre, B-vitamins, iron, phosphorus, magnesium, and other nutrients from the whole wheat flour. Fibre helps you feel full and the other nutrients are needed for muscles and energy pathways in your body. The deep cocoa flavour with the heat of the spices and ginger is a unique and satisfying way to indulge in a treat!
1 cup unsalted butter, softened
1 ½ cups brown sugar
1 tablespoon vanilla extract
1 teaspoon salt
1 teaspoon baking soda
¼ teaspoon ground paprika
½ teaspoon chili powder*
¼ to ½ teaspoon cayenne pepper, depending on how spicy you like
½ cup cocoa powder, sifted
2 cups whole wheat flour
⅓ cup chopped crystalized ginger
½ cup dark chocolate chips
*use a pure chili powder like ancho chili; avoid chili blends that contain salt and other seasonings
1. Heat oven to 375°F. Line 2 baking sheets with parchment paper and set aside.
2. Cream together the butter, brown sugar and vanilla. Add the salt, baking soda, paprika, chili powder, cayenne, cocoa, and whole wheat flour. Stir until just combined, then stir in the chopped ginger and chocolate chips.
3. Form dough into small round balls, about 2 tablespoons in size, and place on baking sheet about 1-2 inches apart. Flatten gently with bottom of a measuring cup.
4. Bake for 8-10 minutes. The cookies should still be slightly soft. Cool on a rack.