Joy the Baker

Soft Vegan Double Ginger Cookies

Makes about 2 dozen cookies

Recipe from Organic and Chic (I really love this cookbook)

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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.