I am a big fan of ginger cookies and therefore I am constantly experimenting with trying to create the perfect oil free, vegan version. And here is a success …. I think. The recipe is adapted from the recipe on the Ginger Chips packet by The Ginger People. I used oat flour and rice flour. The rice flour helps to keep the cookies crisp. The longer you bake the cookies the more crisp they will stay when stored. I made a batch recently before a trip abroad and they made delicious snacks while flying and in the hotel. These cookies are a wonderful addition to a whole food plant based diet when there is an craving for something sweet. Of course there is sugar in the ginger cookies so I try to regard them as a treat!
Time: 60 minutes
1 tablespoon ground flax seeds with 3 tablesppon warm water (flax egg)
8 oz oat flour
2 oz rice flour
1 teaspoon cinnamon
1 teaspoon ginger
½ teaspoon ground cloves
2 teaspoon baking soda
½ teaspoon salt
6 oz raw cane sugar
4 teaspoon molasses
4 oz apple sauce
3½ oz ginger chips or chopped crystalized ginger
Set oven to 375.
Make the flax egg by whisking together the ground flax seeds and warm water. Set aside.
Sieve the first 7 ingredients together into a large mixing bowl. Add the sugar give it a quick stir and set aside.
Whisk together the molasses, apple sauce and flax egg.
Add the molasses mixture to the dry ingredients and stir well. Finally fold in the ginger chips.
Lightly oil a double layer baking tray and using a desert spoon place the cookie mixture on the try. Allow a little room for expansion.
Bake for 14 – 18 minutes. Remove from tray and place on cooling rack as soon as they come out of the oven.
Store in an airtight container.