I couldn’t stop eating Nutella by the spoonful so… in my haste, I threw my giant Nutella jar in the trash can, put on a major cleavage shirt and went to empty the trash. That’s just real life. Sometimes you have to throw out your chocolate and haul out the cleavage.
After that!… I found my new favorite cookie. It’s gingery without being a spice cookie. It’s soft and chewy and wholesome… and vegan!
These ginger cookies are also full of whole wheat flour, apple sauce, ground flaxseeds and lemon juice.
I love love love them.
They come from the cookbook Organic and Chic. Lovely recipe and lovely book.
Oh! I made milk too… from cashews and oats. I love it. I’ll show you how to make that in two days. Promise.
Soft Vegan Double Ginger Cookies
Makes about 2 dozen cookies
Recipe from Organic and Chic (I really love this cookbook)
1 1/2 cups all-purpose flour
1 1/2 whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1 cup minced candied ginger
1 cup vegan granulated sugar (if you’re hardcore… or just go for regular granulated sugar)
2 tablespoons ground flaxseed
1/2 cup unsweetened applesauce
1/4 cup canola oil
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 cup vegan granulated sugar, for rolling the cookies balls
In a large bowl, whisk together flours, baking powder, baking soda, salt, ground ginger, and minced candied ginger. Set aside.
In a medium bowl, whisk together sugar, ground flaxseed, applesauce, oil, and lemon zest and juice.
Add the wet ingredients, all at once, to the dry ingredients and carefully mix together with a wooden spoon. Make sure all the flour bits are moistened and well incorporated. Form dough into a disk shape and wrap well in plastic wrap. Refrigerate for an hour, or overnight.
Place a rack in the center and upper third of the oven and preheat 350 degrees F. Line two baking sheets with parchment paper.
Remove the dough from the fridge and use your hands to roll dough into walnut sized balls. Rolls balls in granulated sugar and place of baking sheet. Use the palm of your hand to slightly flatten the dough ball. Bake for 15 to 18 minutes, until just slightly browned but still slightly soft in the center. Remove from the oven and allow to cool on the baking sheet for 5 minutes before removing.
Store cookies in an airtight container at room temperature for up to 4 days.
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My hubby LOVES ginger cookies (and so do I). These look super, can’t wait to try them!
How badly do I want to ruffle your kitty’s tummy fur right now??!!
And, sit in that fantastic chair.
Ginger IS MY LIIIIIIFE. Trying these asap. :)
Ginger cookies are my favorite. I make mine with Crisco (ouch).
Maybe I need to healthy them up a bit and try these!
Cute kitty….
These look great! Just curious, what’s the difference between vegan sugar and non-vegan sugar?
Some sugars are bleached using bone char, so for vegans (and strict vegetarians) it’s important to find one that’s either raw or bleached without the use of bone.
love that you do vegan recipes without being vegan. these look awesome!! thanks-so glad i found this site!
I know this post is about wonderful, delicious vegan Ginger cookies. But my attention keeps going back to the other Ginger ( that adorable fluffy cat ) I also cannot stop squealing over it’s cuteness. It’s too much to handle, I just might kidnap the furball!
I have the same problem with the Nutella jar I have inside my cupboard.I might just do the same with my jar but my daughter makes me buy and then I end up eating it! Did you know there was a World Nutella Day? http://www.nutelladay.com/nutella-recipes/
These look great! I’ve been doing a lot of vegan baking lately and have had trouble getting the cookies to turn out right. I’ll have to give these a try!
These look really good… I often substitute with applesauce. Especially in baked goods. My kids never notice the difference! Thanks for recipe.
eee – you’re kitty is sooooooo cute!!!
i’ve been wanting to bake healthier goodies – vegan ginger cookies, yes please! also, I can totally relate to your Nutella situation… it’s had that affect on me too… and so has it’s non-chocolate cousin peanut butter.
Anything that involves candied ginger is a hit in my kitchen! I’m looking forward to the cashew oat milk post and tonight I’m making the vegan chocolate cake with avocado frosting!
Love triple ginger kitteh! Happiness! :)
I love the kitteh!!! Ginger snuggles!
Ohhhh – yummy! I recently found out I am extremely allergic to Flaxseed (big, puffy lips) would you just leave it out?
the flaxseed in important because it’s full of great fats and acts as a binder of the cookies, much like an egg would.
you might replace the flaxseed with an egg although i have not tried this substitution and it (obviously) takes the vegan aspect away from the cookies.
I realized that my flaxseed wasn’t ground and my food processor couldn’t get it fine enough for my liking, so I just used a pat of softened butter instead and the cookies came out delish. Obv. this isn’t a vegan solution either, but just another option.
delicious! way to be!
Love when you post pics of your cat. :)
I’m always afraid to post photos of mine on my food blog…seems unsanitary or something. But you do it so well.
(the cookies look good, too)
I definitely thought your little milk jug in the Cookies & Milk photo was labeled “Cashew Cat Milk” – ha! I am rather relieved to see that it says “Oat!”
While browsing the internet for candied ginger to try these, I stumbled across a recipe to make your own – so I did, and it’s incredible! Can’t wait to include my freshly-made ginger in these cookies. Spicy.
Joy, you have me doing all sorts of crazy things. First with your kale smoothie, and now ginger cookies. I don’t even particularly like ginger, but the pictures you take are so captivating. So I found myself at the grocery store staring at the ginger and buying a pound of it so I could candy it (now I have a quart sized mason jar full of candied ginger…wtf?) so I could make these cookies. Sure, I could have just bought the candied ginger, but that’s not how I roll.
Oh you’re gooood…i just had some soft chewy ginger cookies at Pt. Reyes this afternoon and came here looking for a recipe and looky looky what i found in the first scroll. nice work, missy.
Put the words ‘ginger’ and cookies’ together and I’m sold. These look delicious!
I think our cats are long lost siblings! :)
I swear our cats are related! :) http://bit.ly/elGGho
Loving your blog!!
Made this tonight but with margarine and in the microwave for a super easy 1 tupperware 1 person snacky! It was DIVINE!!! :)
I made candied ginger last night and these cookies this afternoon. All were impressed at the dinner party – thanks, Joy! I love that they’re the sort of level of sweetness where you can eat them any time of day without feeling overly sugared or sick. They have that great ginger bite at the end. Perfect.
Would you mind sharing your recipe for candied ginger?!! I LOVE it and am trying to find a good recipe- a chewy and tasy version ;) Tahnks so much in advance!!
I used Alton Brown’s instructions and it came out GREAT.
http://www.foodnetwork.com/recipes/alton-brown/candied-ginger-recipe/index.html
as i type this, i’m enjoying these cookies with the cashew oat milk. omg, joy, deee-lish!!! the perfect afternoon snack….or breakfast food. i only had about 1/4 cup of candied ginger i doubled the applesauce, oil and lemon juice because the dough seemed dry and i added the left-over cashew milk pulp as well. i love the texture of these cookies: moist inside and crisp on the outside.
Joy, these are uh-ma-zing. Seriously. I now have two favourite cookie recipes.
These cookies are to die for! Thank you so much for the recipe!
I made these for a bakesale and they all sold! Thank youuu :)
I agree with Annalea, did I read the recipe wrong or is it missing a crucial “or” between 1&1/2c plain flour and wholemeal flour because 3/4c liquid is not enough for 3 c flour! I had to double the liquids as well to get a proper cookie dough.
I had a similar problem, only since I never bake, and didn’t have the confidence to improvise, I soldiered on as written. I just removed them from the oven, and while they taste great hot, they look extremely unappealing. Were we only supposed to use 1.5 cups of flour, or is the recipe correct as written? I love your blog (so inspiring!), and really wanted this baking experiment to be a success.
Joy, I just have to say your blog makes my day. I made these cookies the other day but I didn’t have candied ginger so I used dried apricots and added some cinnamon for good measure. Now my family can’t stop eating them. Delicious and easy and perfect. Thank you!
Hi Joy!
The recipe you’ve written says “1/2 salt” – what measurement is this? These cookies look divine!!
oh my. 1/2 teaspoon.
Made the cookies without the flax seed – added two Tablespoons of egg whites and they are just dandy – I’m eating two right now – thanks for another great recipe!
Joy,
I am a BIG fan of ginger, and these cookies are amazing. The dough was a little dry, so I added I little bit more of oil and applesauce and they came out perfect.
Thank you, thank you, thank you. :-) These cookies are so yummy…and I learned something new. I had no idea regular sugar wasn’t vegan.
i made these tonight – they are delicious!!! thank you for the recipe
I just went vegan 2 weeks ago, loving it so far! This was my first official vegan cookie endevour. (I PRAY to your Vegan Walnut Pumpkin Bread btw) I should have known that I don’t like ginger. It’s too much… just too much ginger! Am I crazy? As I read along the comments, everyone is crazy for ginger. It’s like eating a spoonful of ground cinnamon to me. Just too much spice. They are pretty though, and I know the health benefits of ginger so I will munch one down a day. I hope my fiance likes them! Gonna try your vegan chocolate cookies next.
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