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!

St. Patrick's Green Beer Cookies

Show up your friends' pitiful excuse for holiday spirit and their green beer with something more. Green Beer Cookies. Yes! Bite-sized, sweet green morsels made with your favorite ale.

St. Patrick's Green Beer Cookies


3 tbsp nonfat plain greek yogurt
3/4 cup soft dark brown sugar
1/2 cup granulated sugar
2 tbsp agave nectar
1 tbsp flaxseed meal
1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp apple cider vinegar
2 tsp pure vanilla extract
1 tbsp spirulina
3 tbsp Guinness or other ale
1 cup whole wheat flour
1 tbsp almond meal
1 cup sliced almonds

Preheat oven to 350 F. Prepare two cookie sheets with parchment paper.

Blend the greek yogurt, sugars, and vanilla extract together until smooth.
Add the vinegar, flaxseed, spirulina, ale, baking powder, and baking soda. Mix until all are smoothly combined.
Sift the flour in, while mixing. Add the almond meal. Continue to mix until consistent.
Fold in the sliced almonds.

Drop 2 heaping tsp of the batter onto the cookie sheets. Bake for 12-15 minutes. Allow to cool for about five minutes, then move to a cooling rack. Enjoy warm or room temperature! Go on, have a peace! I dare you.