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Posted by on Dec 27, 2014 in Desserts, RECIPES, Uncategorized

Chewy Ginger Cookies (GF + Vegan)

Chewy Ginger Cookies (GF + Vegan)

If you couldn’t already tell from my previous posts, I’m obsessed with ginger…in all forms. Fresh ginger, ginger tea, ground ginger, ginger dishes,…and of course, ginger cookies! Ginger has SUCH a unique, spicy, flavorful kick.

Ginger has been used for medicinal purposes for centuries in East Asian cultures.  It can do wonders on your body. It is known to:

  • remedy nausea,  including motion sickness & morning sickness
  • reduce inflammation
  • prevent the cold or flu
  • Strengthen immunity
  • Increase digestion flow

While visiting a new local farm-to-table restaurant (Acre), the ginger chew cookie they had caught my eye. I naturally HAD to try it. I took it to go and was literally talking to myself about how good it was while I was nomming on it…So began my search and effort to recreate the cookie healthier and my way…I give you my chewy ginger cookies! These were a huge hit at my family Christmas gathering and the first cookie container to be emptied on our hefty cookie table!

These, as with all my recipes, are super easy to make. The hardest part is chopping up the candied ginger and not eating all the dough before it goes into the oven.

These can be made using one bowl, and one mixing spoon…minimal cleaning necessary, my favorite.

Chop up the candied ginger.

Chewy Ginger Cookies - Chopped Ginger

Beat together the oil and sweeteners.

Chewy Ginger Cookies - Wet Ingred

Incorporate dry ingredients one at a time.

Chewy Ginger Cookies - Mixed

Mix in candied ginger.

Chewy Ginger Cookies - Mixed Ginger

Pop in the oven. And you’re done!

Chewy Ginger Cookies (Vegan, GF)
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 12
  • 2 tbsp flax meal with 2 tablespoons water
  • ½ C virgin coconut oil (or ghee or vegan butter, I did half coconut oil, half ghee)
  • ¼ C coconut palm sugar
  • 2 tbsp molasses
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp + ½ tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ½ tsp ground cloves
  • 1 c + ⅓ c Spelt flour (or GF baking flour)
  • ½ c candied ginger, chopped into ¼ in cubes (optional)
  1. Preheat oven to 350F. Line baking sheet with parchment paper or lightly coat with neutral oil or butter (Ghee).
  2. Mix flax meal and water, and stir to combine. Set aside for several minutes.
  3. In a large bowl, beat together coconut oil, coconut sugar, molasses, maple syrup, vanilla extract, and flax mixture until thoroughly combined.
  4. One-by-one add in to same bowl cinnamon, ground ginger, baking soda, sea salt, ground cloves, and flour. Do not over mix dough.
  5. Wrap dough in plastic wrap and place in refrigerator for at least 30 minutes, and up to overnight. *This step is not necessary, but it makes the cookies hold a better shape when baked.
  6. Spoon 1 tbsp scoops onto baking sheet, spaced evenly at least 1.5 inches apart.
  7. Bake for 6 min for doughy cookies, and 8 min for crispier cookies. Remove from oven and cool on pan for 3-5 min before moving to cooking rack.
  8. Enjoy!
Dough can easily be frozen in sealed bag for several months. Thaw in refrigerator before baking.
This recipe can easily be doubled, tripled, quadrupled for increased yumminess.
Ghee is essentially clarified butter, which is the pure milk fat separated from the milk solids and water in regular butter. It can be found at most natural food stores including Trader Joes and Whole Foods.

Recipe adapted from Oh She Glows.




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