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.
Brandi
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!
DH
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.
Kate
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.
Dominique
I made these for a bakesale and they all sold! Thank youuu :)
Karupin
These cookies are to die for! Thank you so much for the recipe!
Annette Triplett @ CoMo Homestead
Joy, these are uh-ma-zing. Seriously. I now have two favourite cookie recipes.
Annalea
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.
Erin
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.
Leorhai
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!!
Rachel
I used Alton Brown’s instructions and it came out GREAT.
https://www.foodnetwork.com/recipes/alton-brown/candied-ginger-recipe/index.html
Amy
Made this tonight but with margarine and in the microwave for a super easy 1 tupperware 1 person snacky! It was DIVINE!!! :)
Rachelle {wiley valentine}
I swear our cats are related! :) https://bit.ly/elGGho
Loving your blog!!
jennifer
I think our cats are long lost siblings! :)
Julia @ Boredom Abounds
Put the words ‘ginger’ and cookies’ together and I’m sold. These look delicious!
Pam
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.