Ginger nut & dark chocolate chip cookies (GF + vegan)

My latest obsession is ginger, i have been throwing candid chunks and ground spice in everything, the firery kick seems to suit all that i know and love, like chocolate and dark chocolate and nuts ermmm and chocolate.oh  Im also reeeeally enjoying slavering peanut butter and ginger preserve all over my toast... its a pretty tight combo...
...Im just filling this post with jibber jabber, My minds gone blank, because i'm eating this very cookie as i type, and its too darn good, its turning my noggin into a chocolatey chewy mush and making it tricky to think/write about things right now. so ill post a picture of bobbin to compensate for lack of reading material...

Aaaaaanyway i digress, whilst i pull myself together, here us my recipe for my healthy chocolate chip cookie but with a ginger edition... There too good to be true a chewy, crisp chocolatey cookie with a delightful warming spice hint..oh and 40 calories per cookie... Enjoy! I most certainly am.

Healthy Ginger nut & choc chip cookie!

 makes 10-12 cookies

• 1/2 cup oat flour (ground rolled oats!)
• 1/4 cup chestnut flour
• 1/8 tsp salt
• 1/4 tsp bicarb of soda (not baking powder)
• 1 tsp ground ginger spice
• 2T to 1/3 cup chocolate chips, depending on your preference
• 2 tsp candid ginger pieces
• 2T brown sugar
• 2tsp sweetner or more depending on your sweet tooth.
• 1/2 tsp vanilla extract
• 1T coconut oil or pre-melted margarine
• 1T plus 2tsp nondairy milk (feel free to switch proportions of milk and oil) (25g)

Preheat the oven to 375 degrees. Mix your dry ingredients, then add in wet. Form cookies into discs using your palms on a baking sheet, and bake 6-8 minutes. Take out when still underdone–they’ll continue to cook while cooling, taking them out early this way, means they remain chewy!