Hello!! I am so happy to introduce you all to one of my new contributors Moira from Hearth and Homefront!! You should definitely check out her amazing blog and follow her here —->
Hi Everyone! I’m Moira and I’m so excited to be a contributor here on Life with the Crust Cut Off! Today I’m sharing one of my family’s go-to cookie recipes. I’ve made this for potlucks, dinner parties and a few of those “I really just need a cookie right NOW” days, and it never disappoints.
I really can’t get enough ginger (seriously-even my newest tea obsession is ginger flavored!), and the fact that these cookies are vegan is a great bonus. This cookie has been a staple for me over the last year at so many events and not a single person uttered the dreaded “these are good…for being vegan”. I don’t have too many vegan treats in my arsenal and while I’m always on the hunt for more, I want them to stand on their own. It needs to be a good cookie, not just a good vegan cookie.
These fit the bill. They have double dose of ginger. Ground and fresh ginger in the dough itself, and then more fresh grated into the sugar coating. It has just enough bite without being “spicy”. The inside is soft and the outside just a touch crunchy. They will brown only slightly, so don’t panic that they aren’t cooked enough and leave them in the oven for an extra minute or two. The ones I took out at 15 minutes had a much better texture than the ones I left in for 18. Just keep an eye on them once you hit 14 minutes!
Vegan Ginger Cookies
- 1½ cups whole wheat flour
- 1½ cups all purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground ginger
- 2 tsp grated fresh ginger
- 1 cup granulated sugar
- ½ cup unsweetened applesauce
- ¼ cup canola oil
- 1 tbsp fresh lemon juice (about ½ a small lemon)
- 1 tbsp lemon zest
- For sugar to roll the cookies in:
- 1 cup sugar
- 1 tsp grated fresh ginger
- Whisk together flours, baking powder and soda, salt and gingers in a large bowl.
- In a separate bowl whisk together sugar, applesauce, canola oil, lemon juice and zest. Pour the mixed wet ingredients into the dry and stir together with a wooden spoon or a stiff spatula. Don't panic if all the flour doesn't mix in right away. Keep mixing and in a few minutes it will be all incorporated. Once it is, pat the dough into a disc shape, wrap it in plastic wrap and place in the fridge for at least an hour.
- In the meantime, pour 1 cup of sugar into a small bowl and add 1 teaspoon of grated fresh ginger to it. Mix together so that the sugar is fragrant.
- Prepare 2 baking sheets by covering in parchment paper. Preheat oven to 350.
- Take the dough out of the fridge and begin to roll it into balls about 1½ to 2 inches in diameter. Roll the ball in the ginger sugar and place on prepared baking sheet. Gently press down with your hand to slightly flatten the dough. The cookies don't spread while baking, so they can be fairly close together on the pan.
- Bake for 15-18 minutes.
Adapted from Joy the Baker