As much as I like to take a recipe and veganize it, sometimes its just nice for it to already been done for you. After a long afternoon yesterday trying to veganize my Grandma’s Apple Cake without total success, I needed something that was sure to win. These double ginger cookies are delicious! They are not ginger spice cookies like you may be accustomed to, they are soft, chewy, and a little spicy! I brought them to a church potluck this afternoon and the kids ate the entire plate! This was a great batter and I’m thinking about trying them with chocolate next time…here I go again…never leaving well enough alone 🙂
Double Ginger Cookies
Makes about 3 dozen cookies, slightly adapted from Organic and Chic Cookbook
1 1/2 cups all-purpose flour
1 1/2 cups 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 granulated sugar
2 tablespoons ground flaxseed
1/2 cup unsweetened applesauce
1/4 cup canola oil
1 teaspoon lime zest
1 tablespoon fresh lime juice
1/4 cup 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 lime 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 (or place in freezer for about 30 minutes).
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 tablespoon 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—they will still be very light. 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.