Ingredients
Units
Scale
- 1 1/8 cups whole-wheat pastry flour
- 1 teaspoon baking soda
- 1/2 teaspoon + 1/8 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon cayenne pepper
- 1/3 cup grapeseed or avocado oil
- 1 cup turbinado sugar
- 2 large organic eggs
- 1 1/2 teaspoons pure vanilla extract
- 6 ounces bittersweet chocolate, finely chopped (at least 60% cacao)
Instructions
- Preheat the oven to 375°F. Line three large baking sheets with unbleached parchment paper; set aside. (Note: Bake in batches on one or two baking sheets, if necessary.)
- Whisk together the flour, baking soda, 1/2 teaspoon of the salt, the cinnamon, ginger, and cayenne in a medium bowl. Set aside.
- Stir together until combined the oil and sugar in a large bowl. Whisk in the eggs and vanilla extract until smooth.
- Stir the flour mixture into the oil mixture until blended. Stir in the chocolate until combined.
- Drop the dough by tablespoon onto the sheets, 10 to 11 cookies each. Bake (in batches, if necessary) until desired brownness and crispness, about 13 to 14 minutes.
- Remove from the oven, immediately sprinkle with remaining 1/8 teaspoon salt, and let cool completely on the baking sheets on racks. (Note: Cookies will further crisp as they cool.)
Notes
Per serving: 90 calories, 5g total fat, 1.5g saturated fat, 0g trans fat, 10mg cholesterol, 90mg sodium, 12g total carbohydrate, 1g dietary fiber, 8g sugars, 1g protein
Nutrition
- Serving Size: 1 cookie