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    Emily Malone

    culinary arts grad. nutrition facts lover. vegetarian chef. marathon runner. country music maniac. failed dog trainer. barre fanatic. loving mama.

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    For general inquires, contact: EmilyBMalone@gmail.com.

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    A Look Back.

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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63 Comments so far
Leave a comment

Army Amy*     at 3:55 pm

The crystallized ginger looks really cool! And you get major bonus points for making the cookies while holding your baby!*


Gina (Yogattude)     at 3:56 pm

Ahhh…he looks SO big!!!!


Gina @ Running to the Kitchen     at 3:57 pm

Wow, one handed baking..impressive! Cullen’s receding hairline is too funny/cute! :)


Jill     at 3:57 pm

You need a baby swing!


Megan     at 4:18 pm

I’ve been waiting for these! I can’t wait to try the recipe on my next set of days off! Makes me feel like such a slacker for being able to cook with both my hands. haha. :)


Simply Life     at 4:19 pm

oh he is too cute and is going to grow up loving time in the kitchen! :)


Amber K     at 4:36 pm

I have never cooked with crystalized ginger before, what a great idea!


Tessa @ Amazing Asset     at 4:42 pm

Ginger cookies are one of my most favorite cookies, especially this time of the year! Thank you for the recipe
And what a cutey he is :)


Krystina (Organically Me)     at 4:50 pm

You look so tired!

But these cookies look great. I adore crystallized ginger.


Stephanie @ On the Road to RD     at 4:50 pm

This is absolutely serendipitous! I was just trying to find (to no avail) a good molasses cookie recipe yesterday! THANK YOU!


Amy Ramos     at 5:07 pm

These sound yummy!! \

I will gladly watch your cranky baby while you have two free hands to do whatever you want!!


Alayna @ Thyme Bombe     at 5:09 pm

This is exactly what I’ve been craving for days now. I love all that crunchy sugar baked all over.


Jolene (Homespun Heritage)     at 5:17 pm

They look so yummy and I am definitely going to try this recipe out.

Your so speaking my language with chia seeds! We recently found out my little one (22 months) is allergic to flax seed so I’ll be using more chia seeds.

Just a thought..could your cranky kiddo be reacting to something your eating? We thought our little one was just a fussy baby but it turned out to be a laundry list of food allergies. Soy is her HUGE one (including lecithin and oil).

I pray your little man is better soon, you don’t want Christmas With The Crank this year!


ashley     at 5:24 pm

Multitasking at it’s finest! Quite impressive! I love the sound of these cookies. I’m going to give GF molasses cookies a run next week!


Audrey     at 5:27 pm

Is that wheatgrass I see growing in the background of the photos?


Emily Malone Reply:

Haha no, its a bottle drying rack that looks like grass. :)


sarah     at 5:33 pm

Awww man, and this was the night I had to make xmas cookies for the office cookie swap. Saw this too late. I went with the ever-popular pb/chocolate meringue cookies instead. Maybe, just maybe, not as healthy as yours. ;)


Erin @ Girl Gone Veggie     at 5:41 pm

These look delicious!! I’m going to have to try making them, thanks!


Amanda     at 5:56 pm

These look so good! I only recently started really liking ginger, and I LOVE it crystallized. I can’t wait to give these a try!

Major props to you for baking with a baby. I just adopted a puppy over the weekend (dog #2) and even basic things like laundry, cooking, and writing emails are incredibly difficult. I’m exhausted!


Pure2raw twins     at 6:01 pm

that is the cutest picture – you and Cullen making cookies!!! you are a supermom!


Susan H. @ the food allergy chronicles     at 6:04 pm

Yummy…love ginger cookies covered in sugar! Using chia seeds is a great idea! Ups the nutritional value a bit. Going to be making our Ginger Crinckle Cookies soon…I love holiday baking! Adapting my childhood holiday favourites for my boys to enjoy…luckily mine are old enough not to be held anymore! I remember well my little ‘velcro babies’ made working in the kitchen a challenge! As an infant, I would put the portable crib by the sliding door where our dog often looked in…he could entertain the boys for awhile. When a bit older, the sit-in saucers (not sure what they are called) was highly entertaing…I would carry it about the house to put them in when I needed to free up my hands!


Veggie V @Veggie V's Vegan Adventure     at 6:13 pm

I dont like a lot of molasses. I wonder how these would be with 2tbsp instead of the 4 in the quarter cup…i could sub the other 2 tbsp with maple syrup. Hum…might have to try!


Emily Malone Reply:

That sounds like a good substitute!


Deborah     at 6:14 pm

lol I love how you found a moment to PHOTOGRAPH yourself cooking with a cranky baby…do you set up your camera on a tripod facing your work area?


Emily Malone Reply:

Haha no, I dont even have a tripod. Casey took them since we were both home on the weekend!


Kath     at 6:27 pm



Alexa @ SimpleEats     at 6:38 pm

These look amazing…I love the sugar coating. Looks so pretty and festive!


Brittnie (A Joy Renewed)     at 6:41 pm

These look so yummy. If only I didn’t live a zillion states away I would gladly come hold your baby so you could bake with two hands! I am so impressed that you manage to bake at all!


Bethany @ Accidental Intentions     at 7:06 pm

Girl, you are too inspirational. Stop it. Cooking with a baby in your arms?! Unreal. Why must you be so awesome?

The cookies look ah-mazing. I love gingerbread. Where do you find crystallized ginger??

(Also p.s., I’m going to be in the Seattle area from Saturday until next Wednesday, so if you need a baby holder…I’m just sayin…hahaha ;) )


Emily Malone Reply:

Welcome to Seattle!!


Katie @ Peace Love & Oats     at 7:40 pm

Oh gosh those cookies look so good!!! And I can’t imagine making them while holding a baby! You’re clearly skilled.


Lisa @ The Splattered Apron     at 7:48 pm

These look delicious! I think I know what Caroline and I will be baking next week :-) By the way, so impressed that you were baking while holding Cullen–I can’t do it!


Shawndra     at 8:01 pm

I was able to do my Xmas baking with my son strapped to me in a Baby Bjorn. A little cumbersome (felt pregnant again) but I had two hands free and a baby that was content to watch the action! Baked 7 different kinds of cookies in a matter of 2-3 days. Highly recommend trying that!


Kate     at 8:37 pm

Aw, I love the pictures of you snuggling Cullen! He may be cranky, but he would be such a sweet baking partner :)


lee     at 9:32 pm

You had me at “chewy ginger snaps”!! I love the flavor of ginger snaps, but the crunch sometimes feels too hard. I’m very much looking forward to making these (even without an adorable kitchen helper such as yours). =)


Katelyn @ Chef Katelyn     at 12:20 am

That is actually the most precious thing I have ever seen. He is going to be a BALLA baker one day.


Nan     at 2:45 am

You need a baby swing! I raised 3 kids and they all loved the swing. My grandsons enjoyed it also and it gave Mom time to do something besides hold the baby. The cookies look good but I like ginger cookies crispy.


Charlie- The Runner Beans     at 2:49 am

Yum, love ginger cookies. I was literally googling root and crystallised ginger this morning for work!


Anne     at 3:05 am

The pictures of you and baby are beautiful ! Your hair like this look great !


kristen @ verbs and vignettes     at 4:41 am

that photo is priceless! no, i don’t think you’re gonna have two hands for baking this year. haha.

i tried a piece of candied ginger last year. it was intense! but pretty delicious.


Emily (Edible Psychology)     at 5:46 am

I love cookies and I love ginger so these look like a definite winner!

And I’m very impressed that your’e baking while holding a baby but even more impressed that you’re holding a baby while taking these great photos!


Tiffany     at 5:51 am

bjorn (or similar) = 2 hands!!! he’s right about the age to flip him around (back to your chest) and it’s a whole new world for him. almost as great as when you can flip the car seat :)
it was an absolute life saver for both of us!


Sarah-Mae @ Eat, Run, Knit     at 6:47 am

Making these tonight!!! LOVE!!!


Samantha Angela @ Bikini Birthday     at 7:21 am

Minced crystallized ginger is also really good in pancakes with a bit of pecans and some orange zest.


Stellina     at 8:08 am

Awwww poor Cullen! Wait until he’s old enough to eat the baked goods! Then he will be happy about it! :)


Jennifer @ Peanut Butter and Peppers     at 8:10 am

Oh yum! These sound amazing and a perfect gift to make for my firend who is Vegan, she will just love these cookies!


Meagan     at 8:44 am

You look beautiful. Those cookies look fantastic. I have never thought about putting in chopped crystallized ginger – great idea.

Based on your first paragraph WE NOW KNOW why you went to culinary school. FOR the eating! HAHA.

PS- what’s that grass thing in the background?


Emily Malone Reply:

It’s a bottle drying rack!


Kristina     at 12:02 pm

Your partner in crime might not be very helpful, but he sure is adorable!


bethany     at 12:18 pm

Can you put him in a carrier when you bake??? Just an idea :)


Emily Malone Reply:

He only likes the carriers outside or during naps. :/


bethany Reply:

Awww bummer! I work for a baby carrier company and we constantly have moms telling us they bake and cook with their little one’s in their carriers!


hannah alehandra     at 1:43 pm

They look delicious! And you look so slim and healthy. Good job Emily :)



Megan @runridelove     at 2:20 pm

Ah. I love ginger cookies! I usually stick with the triple ginger cookies in the Silver Palate cookbook…but I think I might have to try these also this year!


ashley rebekah     at 6:32 am

your vegan dessert recipes ALWAYS turn out and are fabulous. can’t wait to try these!


Vegan Oatmeal Chocolate Chip Cookies. | Daily Garnish     at 8:41 pm

[...] cleared off our to-do list, and before I knew it the weekend had disappeared and I only had one recipe finished for you guys.  Recipe fail, but I DO have a decorated tree, and I’m calling that a [...]

Christina @ Just Running     at 11:19 am

Emily, these cookies are OUT OF THIS WORLD! My little boy and I made a bunch of Christmas cookies to give as gifts, and your ginger spice cookies are by far my favorite. My mom hates giner, and even she loves these cookies! They are so flavorful.

The only crystallized ginger I could find cost $7, and I hate to use all $7 worth to make one batch. Is that a normal price for crystallized ginger?

Thanks for the amazing recipe!


Emily Malone Reply:

Yay, so glad you liked them! I thought they turned out really well too. :) How much ginger did you get for $7? I bought a big bag in the bulk bins at our store – maybe half a pound for around that price. It was probably 2 full cups worth (at least).


Christina @ Just Running Reply:

There was about 1/2 cup of ginger in the $7 jar. It was the only crystallized ginger at Kroger. Do you shop at a regular grocery store or somewhere like Whole Foods? I’m going to have to buy this stuff in bulk because I know we’ll make these again. :) Thanks for the bulk tip!


Emily Malone Reply:

I got mine at PCC, which is a pacific northwest chain that is just like Whole Foods. I would think WF would have it for a very comparable price!


Laura     at 9:57 am

I made the dough – delicious! However, I had a problem – the dough was much too sticky to work with and I was stuck with delicious-tasting but unbakable dough :( Any suggestions? Did you let the Earth Balance soften before beating? (That’s the only thing I can think of…I also subbed flax seed and used a hand mixer…could these be the culprits?) Thanks, I really want to attempt them again becuase the dough was just so delicious :) Just not too sticky this time!


ashley rebekah     at 3:38 pm

just made these, and they are FABULOUS! i also found the dough sticky for the first dozen. but while the first dozen was baking, i put the remaining dough into the fridge. when it was time to roll out the 2nd dozen, they rolled out really nicely after having chilled a bit in the fridge. absolutely wonderful recipe, emily!


Emily Malone Reply:

So strange that they are sticky – I wonder why!! But glad you got the second batch to work better.


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