Ginger and maple really are best friends.  These cookies are neither too gingery nor too mapley… just super yum.  Even though I would eat these cookies all year round the ginger make them feel holiday-ish and the rule of November/December is to consume as much holiday themed treats as possible.

These are really sneaky in their vegan whole wheatness.  The vegan part of these cookies give them a really soft, kinda different, texture that I was very into.  The chocolate chunks kind of melt into the cookies with the candied ginger in all the right ways.  I used a mix of coconut oil and olive oil which resulted in a nice subtle olive oil flavor… you can sub all coconut oil/olive oil/vegetable oil/etc if that’s what you have around.  These hold really well in an air tights container… just make sure they are totally cooled before transferring them.  Also, make sure you don’t mention the vegan/whole wheat part unless absolutely necessary because no one will know.  They’ll just thank you for the holiday treats.

You’ll need:

• 0.5 cup plus 2 tablespoons whole wheat flour
• 0.5 cup all-purpose flour
• 1.5 teaspoons baking soda
• 0.25 teaspoon baking powder
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 0.25 teaspoon freshly grated nutmeg
• 0.5 teaspoon sea salt
• 1 tablespoon cornstarch
• 0.5 cup oil (I did half coconut oil half olive oil)
• 0.5 cup brown sugar
• 0.5 cup maple syrup
• 1 teaspoon almond extract
• 4 tablespoons candied ginger, diced
• 0.5 cup chocolate chunks

To Make:

1. Preheat oven to 350 degrees F.  In a large bowl whisk together flours, baking soda, baking powder, spices, salt and cornstarch.
2. In a small bowl, whisk together oil, brown sugar, maple syrup and almond extract.
3. Stir wet mixture into dry mixture until just combined.  Fold in candied ginger and chocolate chunks.
4. Scoop dough onto parchment lined baking sheets and bake for 10-12 minutes. They won’t seem done but they are… I promise.  Let cool completely before transferring.

Inspired by HeartofaBaker