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Soft Vegan Ginger Cookies

March 2, 2011 by Joy the Baker 180 Comments

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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!

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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.

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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.

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Filed Under: Cookies, Fruit, Holiday, Recipes, Snacks, Vegan

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Comments

  1. Anna

    June 26, 2013 at 8:14 pm

    Just found out about your site and these cookies were AWESOME!!! Made them tonight and added some grated ginger b/c I loooooove ginger!!! Thanks!

    Reply
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  1. Creative cookie gifting (and the end of my undergrad degree) | Hilary Makes says:
    October 8, 2014 at 7:05 am

    […] inspired mine): 1. Double chocolate chip cookies 2. Pumpkin cookies 3. Oatmeal raisin cookies 4. Vegan ginger cookies 5. Lavender shortbread […]

    Reply
  2. Creative Holiday Cookies for One and All | FSW@Home says:
    December 16, 2013 at 12:22 pm

    […] Lactose Free/Vegan: Soft Vegan Ginger Cookies […]

    Reply
  3. 15 Vegan Christmas Cookie Recipes (and Other Treats) : EcoSalon | Conscious Culture and Fashion says:
    December 10, 2013 at 2:10 am

    […] 8. Soft Ginger Cookies […]

    Reply
  4. Vegan Ginger Cookies | My Borrowed Kitchen says:
    November 4, 2013 at 5:41 am

    […] Source: adapted from Joy the Baker. […]

    Reply
  5. Ginger Cookies with Chocolate Filling | Sweetly Musing says:
    January 5, 2013 at 8:46 pm

    […] Ginger Cookies with Chocolate Filling adapted from Organic and Chic Cookbook via Joy the Baker […]

    Reply
  6. Soft Ginger Cookies with Chocolate Chips Recipe says:
    October 30, 2012 at 2:42 pm

    […] bet you’ll also enjoy a few of these:Salted Caramel Chocolate Chip Cookies from Inspired TasteSoft  Ginger Cookies (Vegan) from Joy the BakerNine Delightful No Bake Cookie and Dessert Recipes from Inspired […]

    Reply

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