Double Chocolate Ginger Biscotti

These crisp and crunchy cookies are zesty, and lightly sweet. They have received the coveted two thumbs up, one mouth full award from my very palate-clever roommate.  I hope you enjoy them as much as I have!

Double Chocolate Ginger Biscotti

6 tablespoons vegan margarine, melted
1/2 cup granulated sugar
3/4 cup brown sugar, lightly packed
1.5 tbsp soy sauce
1 tbsp cider vinegar
1 tbsp flaxseed meal

1/2 tsp ground ginger

1/2 tsp minced fresh ginger

4 tbsp green tea
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2.25 cups whole wheat baking flour

1 tsp almond meal

75 g 72% dark baking chocolate, melted

80 g semisweet chocolate baking chunks, melted

80 g semisweet chocolate chips (mini ones preferred)

40 g dried edamame

Preheat the oven to 350 F. Line a cookie sheet with parchment paper.

In a large bowl, beat together the margarine, sugars, and soy sauce. Add in the vinegar, flaxseed, tea, ground and minced ginger, baking soda, and baking powder. Sift in the flour and almond meal, and beat until combined. Fold in the chocolate chips and edamame. Drop the dough, in tablespoon drops (shaping slightly into squares if you like, onto the prepared baking sheets.

Bake for ~14 minutes, remove and let cool on the cookie sheet for about three minutes before moving to a drying rack. Enjoy warm. Go on, have a peace!