Gingery
I did it again: I ate too much dark chocolate last night. Every time I promise myself I’ll be good, I end up going for the fridge in the middle of the night. Before I can even think about a solution for the stomach cramps, thoughts of calories begin to enter my mind. Should I eat? Should I not? How am I ever going to fix this?
By the time I’ve accomplished the huge feats of opening my eyes, lifting my bloated body out of bed, and walking all the way up to the kitchen, I’ve not only calculated the number of calories I ate last night but also the number of calories I ate all week, the number of excess pounds these calories would theoretically add to my weight and the number of days it would take to lose said pounds. If I was any more OCD, I could have probably made a line graph in my head of calories vs. weight for the past year.
With all those numbers swirling around in my head, the last thing I want to do is eat. Ok, the second to last thing. The actual last thing I want to do is fall into yet another starve-binge cycle. What to do? What to do? I’ll eat, but it has to be something healthy. Without the psychological deprivation of “diet food”….
Cookies!
They do make everything better. Especially these ginger cookies, which are a variation of a recipe posted on One Green Planet. The combination of the bran’s cleansing fiber, the protein powder’s staying power and the ginger’s antacid properties all add up to a filling breakfast that will help you get right back on track. (It helps that they taste great too!)
Vegan Strawberry-Ginger Cookies
makes 9-10 cookies (or 12-15 if you like them small like me)
- 1/4 c. wheat bran or oat bran for gluten-free (see note)
- 1 T. vanilla or strawberry protein powder
- 1 T. flaxmeal
- 1/4 t. baking SODA
- 1/4 t. baking POWDER
- 1/2 c. pureed strawberries
- A few good size pinches of ginger
- Sweetener to taste (about 12-15 drops of Stevia)
→Preheat the oven to 335*F for a regular oven or 350*F for a toaster oven
In a bowl, whisk the dry ingredients.
Add in the strawberries and Stevia and mix well.
Drop by spoonfuls on cookie sheet sprayed well with nonstick spray and bake for about 25-30 minutes or until bottoms are slightly browned.
Be happy you didn’t let yourself fall into the cycle. 
Note: Along with being gluten-free, using oat bran makes a smoother cookie but also adds more calories.
Love this recipe, Mekkie. I plan to take these to a vegan dinner party I am going to later in the month.
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Thanks! I’d love to hear how they’re received.