Recipe by Annacia
This is my own adapted version that I made from an Epicurious recipe. They are delicious but I need to say that they taste best the next day. When fresh from the oven the ginger hasn't really matured and mingled to it's best yet.
Top Review by Sydney Mike
These are the kinds of recipes I thoroughly enjoy making for one of the weekly meetings my other half attends, mostly because I know there are a handful of diabetics who attend & are wary of some of the other things I make! Anyway, these were very well received, & I even had several called for the recipe! And having eaten the FIVE I kept here just for taste-testing (you know how that is!) I know they are delicious in their own right, what with the very nice chocolate & ginger combo! Thanks for posting the recipe! [Tagged & made in Please Review My Recipe]
- 2 cups old fashioned oats
- 1 cup whole wheat flour, fine ground if possible
- 1⁄2 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon ground ginger
- 3⁄4 cup margarine (low sat, non trans fat brand)
- 1 cup Splenda sugar substitute, brown blend (can use more if a sweeter cookie is desired)
- 1⁄4 cup egg white
- 2 teaspoons pure vanilla extract
- 1 cup bittersweet chocolate, coarsely chopped (65% or plus cocoa)
- 1⁄2 cup crystallized ginger, finely chopped
- 1⁄2 cup chopped pecans (optional)
Directions See How It's Made
- Arrange racks in upper and lower thirds of oven and preheat to 375°F Line 2 large baking sheets with parchment paper.
- In food processor, combine oats, both flours, salt, and baking soda and ground ginger.
- Pulse until oats are coarsely chopped, about 6 (1-second) pulses and set aside.
- Using electric mixer at high speed, beat butter and Splenda brown sugar until fluffy, 2 to 3 minutes.
- Add egg white and vanilla and beat until smooth, about 1 minute. Add oat mixture and mix at low speed just until incorporated.
- Stir in chocolate and ginger.
- Drop rounded tablespoons of dough about 2 inches apart onto baking sheets.
- Bake, 2 pans at a time, switching positions of pans halfway through baking, until golden and slightly crisp on edges, about 10 to 14 minutes. Cool on sheets 3 minutes, then transfer to racks to cool completely. Continue making cookies with remaining dough and cooled sheets.
- Transportation tips:.
- To keep them fresh, pack the cookies in covered containers with waxed paper between each layer. If it's very hot out, you may want to refrigerate them until you leave to ensure that they won't melt before dessert time.