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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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Reader Interactions

Comments

  1. Brandi

    March 27, 2011 at 9:24 pm

    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!

    Reply
  2. DH

    March 26, 2011 at 6:33 am

    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.

    Reply
    • Kate

      May 23, 2011 at 6:32 pm

      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.

      Reply
  3. Dominique

    March 14, 2011 at 6:35 pm

    I made these for a bakesale and they all sold! Thank youuu :)

    Reply
  4. Karupin

    March 9, 2011 at 1:42 pm

    These cookies are to die for! Thank you so much for the recipe!

    Reply
  5. Annette Triplett @ CoMo Homestead

    March 9, 2011 at 12:26 pm

    Joy, these are uh-ma-zing. Seriously. I now have two favourite cookie recipes.

    Reply
  6. Annalea

    March 8, 2011 at 4:41 pm

    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.

    Reply
  7. Erin

    March 7, 2011 at 8:20 pm

    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.

    Reply
    • Leorhai

      March 17, 2011 at 9:59 am

      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!!

      Reply
      • Rachel

        March 22, 2011 at 3:41 pm

        I used Alton Brown’s instructions and it came out GREAT.

        https://www.foodnetwork.com/recipes/alton-brown/candied-ginger-recipe/index.html

        Reply
  8. Amy

    March 7, 2011 at 6:57 pm

    Made this tonight but with margarine and in the microwave for a super easy 1 tupperware 1 person snacky! It was DIVINE!!! :)

    Reply
  9. Rachelle {wiley valentine}

    March 7, 2011 at 12:10 pm

    I swear our cats are related! :) https://bit.ly/elGGho
    Loving your blog!!

    Reply
  10. jennifer

    March 6, 2011 at 11:14 pm

    I think our cats are long lost siblings! :)

    Reply
  11. Julia @ Boredom Abounds

    March 6, 2011 at 4:34 pm

    Put the words ‘ginger’ and cookies’ together and I’m sold. These look delicious!

    Reply
  12. Pam

    March 5, 2011 at 8:46 pm

    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.

    Reply
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Trackbacks

  1. Big Vegan Ginger Molasses…Muffies? « Fleur-De-Licious says:
    March 27, 2011 at 10:04 pm

    […] I got distracted by these Soft Vegan Ginger cookies.  Understandable.  I get distracted by a lot of things Joy the Baker […]

    Reply
  2. A new blog; a new beginning? « The Adventures of a West Coast Girl in Toronto says:
    March 14, 2011 at 8:40 pm

    […] that’s all I have to say for tonight, except that I baked these on Sunday, and despite how difficult it was to mince all that candied ginger, I’d say they were a […]

    Reply
  3. Cookies, Not Muffins « run or rust says:
    March 8, 2011 at 6:57 am

    […] taste buds and tummy happy all the same: Soft Ginger-Chocolate-Date-Cashew Cookies (Adapted from Joy the Baker a la Organic and Chic) (Makes 2 dozen […]

    Reply

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