Soft Vegan Ginger Cookies





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)

Print this Recipe!

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.

180 thoughts on “Soft Vegan Ginger Cookies

  1. I need these. I love double ginger and especially triple ginger. Ginger kittys rock.

    Maybe I will make these for my favourite tiny ginger. My 4 year old cousin.

    ps. I hear ya on the nutella. It tastes dangerously good off the spoon. You buy it with the best intentions of baking with it, not developing an addiction to eating off the spoon. Usually ends badly.

    pps. also the same with chocolate chips and peanut butter. Lethal.

  2. THESE LOOK DELICIOUS!!!!!!! And I cannot wait to get a recipe for that milk. I’ve been wanting to make my own for quite some time now, but don’t have the balls. I feel much safer buying it at the store.

  3. Triple Ginger is getting pretty big, but they do that. I used to have a Main Coon that was that color. Her name was Augustina Picante, Gussy for short. I know a little over the top but it fit.

    Ginger cookies I love and they are on the healthy side! Love it.

  4. Wonderful! Thank you for posting a yummy vegan cookie recipe! Looking forward to the Cashew oat milk!

  5. Hi Joy!
    I absolutely can’t wait to make these. You are wonderful! Do you think I could use orange zest instead of lemon? I love orange and ginger together.
    P.S. Your ginger kitty is so cute! My Fargo says meow.

  6. Joy- It’s been one of THOSE days already and it’s only 8 AM in Georgia.
    I was just hoping you would be waiting for me in my E-mail and BAM! you were, so thanks!

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