Mayan Spiced Chocolate Chewies (for Passover and beyond)

I have a strict rule about Passover desserts:  One should never try to make cakes or cookies with matzo meal or any of it’s derivatives.  They always taste like matzo and the bondage of my people, rather than dessert.  I am only partly kidding, people, so please don’t try to convince me that you made a delicious Passover cake with matzo cake meal.  You didn’t.  So, my approach to Passover baking is to instead choose desserts that are flourless by nature, like pavlovas, flourless chocolate torte, and macarons/macaroons.  These Mayan Spiced Chocolate Chewies are a spicy variation on the popular gluten-free favorite that can be found at Whole Foods.  The spices were inspired by another old favorite of mine the “Mayan Mystery Cookie,”  which is a well-known recipe that has been circulating for a while.  My version is a bit more interesting with warm spices and lots of ginger.  Of course, if you like the original or are serving kids, feel free to omit all the spices and the crystallized ginger.  These cookies are made in one bowl, quick, easy, gluten-free, can be dairy free, Parve, nut-free, and very low in fat.  Enjoy!

First you want to sift your powdered sugar and cocoa into the bowl of your mixer (you can definitely use an electric hand mixer).  Add your dry spices at this point, if using.  Give it a mix on low, just to combine.  Then, just add your egg whites and vanilla.  Mix on medium speed for ablout a minute.  Fold in chocolate chips and minced ginger by hand, if using.

This is the crystallized ginger that I minced.  It is optional, and only suggested if you are a ginger lover or hosting adults only.  Kids tend to think it is too spicy.  I like to cut it with kitchen shears.image

Drop by tablespoonful onto parchment or silpat lined baking sheets.  Bake at 350 degrees for 12-14 minutes or until set and shiny on top and still a bit soft in the center.

Let cool completely and peel off of parchment.  Happy baking and Happy Pesach!

Mayan Spiced Chocolate Chewies

Parve, perfect for Passover, gluten-free/dairy-free/nut-free diets, and for all year round.

2 1/2 cups powdered sugar (find the Kosher for Passover variety)
1/2 cup plus 1 tablespoon unsweetened cocoa powder, sifted
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Small pinch cayenne pepper (optional)
1/2 cup egg whites (approximately 3 large eggs)
1 teaspoon vanilla extract
1 cup chocolate chips (parve and K for P variety)
2 tablespoons crystallized or candied ginger, finely minced (optional)

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer, combine powdered sugar, cocoa, salt, ground ginger, cinnamon, and cayenne. Mix on low to combine.
Add in egg whites and vanilla, mixing well for 1 minute on medium speed, scraping down sides of bowl. Fold in chocolate chips and minced ginger (if using). Spoon by the tablespoon onto prepared baking sheets, leaving at least 2 inches between cookies. Bake for 12-14 minutes until tops are set and shiny. Let cool for 10 minutes on parchment. Peel cookies off parchment and serve or store in airtight container.

Perfect Crispy Oatmeal Cookies

This cookie is simple and unassuming, but I swear it calls to me like no other.  So much so, that I have inadvertently eaten a whole batch by myself without surfacing for air.  My family is not known for their baking, or even cooking, for that matter.  They are kind of famous for their eating skills, but that is another story.  Anyway, the only particularly notable recipe that I remember from childhood would be my Aunt Ruth’s Crispy Oatmeal Cookies.  They are highly addictive, perfectly crisp, lacy yet substantial, and delicately flavored with brown sugar, nutty whole oats, salt and vanilla.  Just try to resist them.

Aunt Ruth, who is not actually my blood relative (more of a relative by marriage through another relative), was a sweet, kind, adorable lady that you couldn’t help but love.  Her charming barely-there Southern accent and warm, perfect manners made her a lovely host and gave her cookies something extra that nobody since has been able to replicate….even with her exact same recipe.  My Aunt Adele, who has even made them side by side with Aunt Ruth, says that she can’t get them to taste just right.  So, I set about testing this recipe with little tweaks in the method to see if I could get close to the original.  They came out pretty darn good, if I do say so myself.  Maybe, just a hair different than Aunt Ruth’s cookies, but definitely worthy of making on a leisurely day of baking.

Crispy Oatmeal Cookie

Aunt Ruth’s Crispy Oatmeal Cookies Recipe

1 cup butter or margarine, softened
1 cup granulated sugar
1 cup packed dark brown sugar
2 eggs
2 teaspoons pure vanilla extract
1 1/2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
3 cups old fashioned oats

Makes 4 dozen cookies

In a large bowl, cream together softened butter (or margarine for pareve cookies) and sugars.  Aunt Ruth specified to do this whole method by hand, but I used the kitchen aid on low speed.  Add in eggs and vanilla.  Mix until just incorporated.

In a separate bowl, combine flour, baking powder, and salt.  Add dry ingredients to butter mixture.  Mix until just combined.  Again, do this by hand or on very low speed with mixer.
Fold in oatmeal by hand. Refrigerate dough for 3-4 hours.

Preheat oven to 375 degrees.
Roll into small balls (a rounded teaspoon) and flatten until very thin (the thinner the better) onto greased cookie sheet.  You can flatten with a fork or your hand, but try to get a very thin, even layer.

Flatten well! This is the key to a crispy cookie all the way through.
Flatten well for a crisp cookie.

Bake 9-12 minutes or until medium brown and crisp at edges.  Remove from oven and let sit on pan for 1-2 minutes.  Remove to wire rack to cool completely.  Can be stored in airtight container for a few days, if they last that long.  Enjoy!

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