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
Recipe Notes Adapted from Joy the Baker