What screams “The Holidays” more than chewy, and perfectly moist cookies that combine the flavours of chocolate and Holiday spices into one perfect little bite? Ab-so-lutely, nothing! These irresistible chocolate-ginger jewels give us all the Holiday feels and are a recipe that we can hardly wait to share with you.
We baked these cookies together, alongside some amazing Canadian bloggers at the Canola Connect Holly Jolly Baking Party 2.0, lead by Chef Claire Tansey last week. It was a unique networking, eye opening, learning and culinary opportunity that integrated Canola Oil in all of the recipes that we created together. And boy, were there ever an incredible assortment of recipes….everything from chewy coconut-lime blondies, fruit and nut granola, to mincemeat tea cake, pumpkin spice bread and salty-sweet kettle corn. The recipe that we thought all of you would love the most (even the kiddies), are these chocolate-ginger jewels, as they are just the perfect Holiday cookie.
The group of us bloggers who were invited to attend the event, didn’t just come together to bake. We were privileged to be hosted by Erin MacGregor, who runs a food blog called How To Eat and is a farm to table advocate, dietitian, part home economist, a foodie and just all around inspirational woman. We also had a learning session from Jeanette Andrashewski, who is a canola farmer from a third generation farm in Two Hills Alberta and an ambassador for Canola Eat Well.
The takeaway from Jeanette is how much we take food for granted in Canada. We feel that we are so oblivious in our understanding of where our food comes from, who produces it, how it is produced and the personal ties that these farmers have with the food that they are growing. Only 2% of Canadians are farmers, yet they have the unique opportunity to literally feed the world. We depend on them to keep our food safe, and affordable and nutritious, yet we never take a step back and think about the farm to table process (at least we haven’t in the past).
We think that understanding the connection and putting a farmer’s face to the end product really helped make it clearer for us…it’s almost like we needed to make that visual connection that real people produce the products that we consume every single day. We are so dependent on them that it becomes imperative, that we support them in any way that we can.
Learning about Canola farming and all of its uses and benefits was eye opening. See the picture above with the strip of paper and those tiny black dots? Those are canola seeds, and we actually got to test the quality of the seeds! We won’t get into details, but it was just eye opening to see and such a great learning experience. It definitely brought the whole farm-to-table experience full circle for us, as we had no idea that that’s we just had no idea regarding the whole farming process.
What we do want to briefly mention is just how much we learned about the benefits of canola oil. There is always some sort of ‘health food craze’ transpiring in the food community, yet not a lot of people talk about using canola in cooking or baking….so please, allow us as this is such an important message to get across!
A few takeaways from the class are that it is packed with health benefits like vitamins E and K and omega 3 fats. We are always raving about the importance of incorporating omega 3’s into your diet and our recipes, and so friends, this is one way to do it. Not only that, for those of you who do not have a ton of experience with cooking and baking, canola oil has a neutral flavour and light taste, which means that it is a great product to use, especially considering that it absorbs the flavours of spices that you add into your dish. And lastly, it has a high heat tolerance (468 F), which means you can use it on the BBQ as an example, and not worry about losing it’s nutritional value. If you are looking for more tips and tricks of how to substitute canola oil into your recipes, check out the link here for more information.
And now, onto these amazing little gems. Claire Tansey, created this recipe and she has been in the food business for over 20 years, as a recipe developer, cook, baker, teacher, test kitchen manager and as a food director at Chatelaine magazine. So let us tell you, when Claire shares a recipe with you, you make sure that you follow it to a tee, as this amazing woman knows what she is talking about!
Claire has a cookbook coming out in 2018, and she wanted to create recipes that use canola oil in them as she says, “Canola oil is an affordable and versatile oil that stands up to flavour. Most importantly it supports Canadian farmers.” After making these chocolate-ginger jewel and taste testing all of the other recipes we made, we can definitely say that we too have been converted and will do what we can on our part to support canola farmers. We can hardly wait to pick up a copy of her cook book as the popcorn recipe that we made together will be in there, and trust us, getting that alone is worth it, as it was absolutely DELICIOUS.
So friends, these cookies, they are a MUST TRY. Like really. Next Holiday party, next time the kids want to bake up something sweet, THIS is the recipe. So worth it as they are just so delicious. As always, we love feedback, so if you try one of our recipes, let us know! Leave a comment, rate it and don’t forget to tag us in our IG photo’s using #sneakymommies. Never miss another recipe again by subscribing to our Sneaky Mommies newsletter. As a member, you will also receive EXCLUSIVE bonus recipes not found on our blog. Sign up today!
Disclosure: #CanolaConnect was a sponsored event for bloggers and this is a sponsored post. All thoughts and opinions are our own.
Nat & Nic
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ginger
- 1 teaspoon cinnamon
- ½ teaspoon freshly-grated nutmeg
- 1 cup packed brown sugar
- ½ cup canola oil
- ¼ cup molasses
- 1 egg
- ¼ cup finely-chopped candied ginger
- ¼ cup mini chocolate chips
- ⅓ cup granulated sugar for dipping
- Preheat oven to 325F. Line 2 baking sheets with parchment paper or baking mats.
- Mix flour with baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl.
- In a large bowl whisk brown sugar with oil, molasses and egg until well-combined.
- Add flour mixture all at once and stir with a wooden spoon until combined.
- Stir in candied ginger and chocolate chips.
- Place granulate sugar in a small bowl. Roll cookie dough into ½-inch balls. Dip each ball in sugar then place sugar-side-up on prepared sheet.
- Bake 7 to 9 min or until just set, do not over bake. Transfer to a rack to cool completely.
- Repeat, wiping parchment in between batches, with remaining dough.
NOTE: Excerpted from Clair Tansey. Reproduced by arrangement with the Publisher. All rights reserved.