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.
Averie (LoveVeggiesAndYoga)
Vegan Cookies, perfect for me!
The fact that they are ginger AND soft…that is what I’m talking about!
Thanks for the wonderful recipe :)
Stanwick
I love ginger! And I always looking for vegan sweet recipes (have a dairy allergic friend) Thanks!!
What do you think of using pumpkin puree instead of apple sauce?
PS: (What did happen with your diet?… lol)
Kisses from Spain.
Emily
Haha, I literally just did the SAME thing with my jar of nutella approximately 0.3 seconds before reading this. I decided since it was no longer World Nutella Day, I couldn’t justify the sheer indulgence. These cookies look amazing, and with an impending cold coming on, any shot of ginger to keep the sniffles away is a-ok in my book!
PS – I am always obsessed with your dishware. All around ace choices!
Mika
Wow, so many ingredients for these cookies…I used flexseeds for cakes, never for cookies, and I like the idea of applesauce too…mmm…
I can’t wait to read your milk recipe…I love cashews!
LimeCake
Ginger cookies and milk sound fantabulous!
mitzi
i just bought some candied ginger…after eating a few i didn’t want anymore. maybe i could put a cup of that to good use in this recipe!
Jasmine
i’ve not tried ginger as an ingredient in coookies. but from the pic, it look really great and delicious (:
Aveen
I didn’t even know there was such a thing as vegan sugar! The cookies look delicious. And your kitty looks like the long lost twin of my own little ginger buddy Elvis :)
Lemily
Some companies use bone char (from cow bones) filters to remove colour from raw cane sugar. Other companies don’t. Brown sugar can also be none vegan if it was decoloured using bone char and then had molasses added back to it to make brown sugar.
sheila @ Elements
I buy my vegan sugar at Whole Foods. I’m not a vegan, but vegan sugar tastes better than any other sugar I’ve ever tried. :)
Three-Cookies
Butterfree as well. Why flaxseed? Is it meant to act as a substitute for egg white? It contributes omega 3 so making this a health cookie (almost!)
When you wrote “Oh! I made milk too” I laughed because yesterday I bloggeed about Baby Gaga – the human milk ice cream:)
Erin
Ground flaxseed acts as a binder, so yes, it replaces egg whites.
joythebaker
yep! flaxseed is a binder!
Stephanie
No photographic evidence of major cleavage shirt?!!
joythebaker
um… no.
Tora
Oooh! Delight! Thank you Joy!
I love reading your blog. You write so well, I laugh a lot, and enjoy myself and your pictures are beautiful. I am not that good at leaving comments, but I have to show my gratitude. Thank you!
Libby
Oh wowwww do those sound amazing. I’ve been looking for a new tea-dunking cookie. Possibility?
joythebaker
to be sure!
Lena
Oh these look great. I love ginger in anything sweet!
Jessica @ bake me away!
Yum!! I was crazy and threw some crystallized ginger in florentines the other day and am hooked. I would definitely be into these.
p.s. ginger kitty! <3
heidifay
triple ginger pretty much melts my heart. just so you know.