Crystallized Ginger Spice Cookies.

Believe it or not, I’m not really big on holiday baking.  I’m all about holiday consuming, but I don’t usually do a ton of the cooking and baking myself.   This year I decided to try to make a few fun vegan holiday cookies, starting with one of my personal favorites – gingerbread!

These aren’t the kind that you cut into shapes and decorate with frosting, but more like a chewy ginger snap coated with delicious crunchy sugar.

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This year, all I want for Christmas is a few hours to cook with TWO hands instead of one.  My partner in crime isn’t much help yet.

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Good thing this recipe is as simple as mix, combine, and bake. 

Crystallized Ginger Spice Cookies

by Emily Malone

Prep Time: 10 minutes

Cook Time: 10-12 minutes

Ingredients (2 dozen cookies)

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 1/2 cup Earth Balance spread
  • 1/2 cup sucanat or organic cane sugar (+ extra for coating)
  • 1/4 cup light brown sugar
  • 1 tablespoon chia seeds
  • 1/4 cup molasses
  • 2 tablespoons soy/almond milk
  • 1/2 cup minced crystallized ginger


Preheat oven to 350 degrees. Start by creaming butter and sugars together in a stand mixer, or with a hand beater.  In a separate mixing bowl, add all dry ingredients and stir to combine.

In a small side dish, add 1 tablespoon chia seeds to 3 tablespoons of water, and let sit for at least five minutes. This will form a "chia egg" which works as a binder for vegan baking. If you don’t have chia seeds, you can also sub in 1 tablespoon of ground flax instead.

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Gingerbread cookies are delicious to begin with, but the thing that really sends these over the edge is the crystallized ginger.

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Spicy, chewy, and powerful – these little pieces give these cookies an extra zing that makes them super tasty.

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Mince the ginger into teeny tiny pieces, enough to fill a half cup.

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Back at the mixer, add the dry ingredients to the creamed butter and sugar. Next add the molasses, chia egg, and soy milk until mixture forms a dough.

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Lastly, add the crystallized ginger just until mixed.  Using a cookie scoop, portion out small balls of dough, and then roll into a round ball with your hands.

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Then press to flatten evenly, and lightly set each cookie in a shallow dish of extra sugar for coating. Flip to coat each side!

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Space evenly on a cookie sheet, and bake for 10-12 minutes or until they begin to darken.

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Allow to cool on a cooling rack, and then store in a tight container.

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This is definitely a cookie you can take to a party or a cookie exchange, and no one will believe that it’s vegan.

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Just enough crunch on the outside, with all the right chew on the inside.  And all the great spices that remind me that the holidays are right around the corner.

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Cooking with a cranky baby is optional.

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