Ginger Chocolate Chip Cookies, adapted from Cupcake Punk.

INGREDIENTS
- 2 cups flour
- 1/2 cup ground flax seed
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoon each ground cinnamon, nutmeg and cloves
- 2 tablespoons ground ginger
- 1/3 cup oil
- 1/2 cup + one tablespoon molasses
- 1/2 teaspoon pure vanilla extract
- 1 1/2 teaspoons fresh ginger chopped as finely as you can manage; I chopped off a hunk, peeled and diced it, stuck in the the food processor for while, then mashed it with the back of a spoon and called it good enough
- 1 cup chocolate chips


TO DO
Preheat oven to 350 F.

Mix together in a large bowl the dry ingredients. Pour in the oil, then using the same measuring cup pour in the molasses (this way the molasses won’t stick to the measuring cup). Add the vanilla and fresh ginger and chocolate chips. Mix everything together with your fingers and slowly add water until the dough forms a ball. It took me about a tablespoon of water. Also, if yourub a little oil over your hands before mixing the dough, it won't stick as badly as it could otherwise.

Roll a tablespoon or so of the dough into a ball, place on cookie sheet and flatten slightly. Bake for 12-15 minutes, or until golden brown on the bottom. Nom. This made about three dozen, or would have if I'd cooked all the dough instead of eating some of it raw with Will. They'd probably be better in the winter than in the summer, but we had fresh ginger to use and this is how it wound up.