My Spicy Love Affair

It shouldn’t be a secret… I love cookies. A lot. Too much perhaps. Is that even possible? Well, if you don’t love cookies, shame on you!

Meet my favorite cookie #3: Ginger cookies! (#2 is here, and #1 is here).

Spicy, chewy, pretty, yummy. The recipe I use most often is adapted from The Intimate Vegetarian. I can’t seem to be consistent with how I make them though. Sometimes I add freshly grated ginger to the batter, sometimes I add twice the amount of powdered ginger, sometimes I add candied ginger, sometimes I ice them with a lime glaze… They always turn out; this is a no-fail recipe. Nice huh?

Go make these and have your own happy cookie love tonight.


Yields about one dozen medium-sized cookies

1/3 cup canola oil
1/2 cup dark brown sugar
3/4 teaspoon Ener’G Egg Replacer
1 Tablespoon warm water
1/2 teaspoon pure vanilla extract
3 Tablespoons blackstrap molasses (we all need our iron!)
1 teaspoon (more if you want a really spicy cookie) minced fresh ginger
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/4 teaspoon salt
2 1/2 teaspoons powdered ginger
1 teaspoon cinnamon
sugar to dip the cookies in

1. Preheat your oven to 350 degrees and line a cookie sheet with parchment paper or a Silpat.
2. In the bowl of a stand mixer, blend the canola oil and sugar.
3. In a small ramekin, whisk the Ener’G powder with the warm water. Add the replaced egg, molasses, and vanilla to the mixer. Blend to a nice consistency. Add the fresh ginger. 4. In a separate bowl, mix the dry ingredients together. Add your dry ingredients to the wet ingredients and mix well.
5. Using a cookie scoop, make about 12 balls. Dip and gently flatten each ball in some sugar (to coat the tops of each cookie).
6. Bake for 9 minutes. Let the cookies cool on the baking sheet and then transfer to a cooling rack.

*Something to make you jealous: Up until a week ago, my oven heated to above 400 degrees no matter what the temperature was set at. It took me some time to figure out why two different batches of brownies literally boiled to a sloppy heap of funk. I think I may have shed some tears. The nice appliance man came and replaced the thermostat and now my oven works like a charm! It even has some fancy, shiny new knob! Go break your thermostat and you too can get a shiny new knob.

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24 thoughts on “My Spicy Love Affair

  1. I love, love, LOVE ginger cookies. How awesome all the variations you have on them too. Yum. I’m actually looking forward to the cool temperatures so I can bake again – well, only kind of looking forward to the cool temperatures…

  2. Hi, I just found your site. Cookies are my downfall, I love them way too much. I’m in a wedding next week so I need to hold back until then. After that I will make your three favorite cookies and die of happiness. Question- have you made these recipes without vegan margarine or egg replacer? I have neither, I was going to substitute oil and applesauce.

  3. NO!!!!!
    Why did you post the recipe? I am as addicted to cookies as I am to ginger, and the last time I bought a package of ginger cookies, they where all in my belly after five minutes.
    No seriously. It’s hard to get ginger cookies where I live, so I am indeed very thankful for this recipe and will try them out soon :)

  4. This recipe looks great! What would be the best way to make lemon ginger cookies with this recipe? Add a half-teaspoon of lemon extract along with the vanilla?

  5. Daffy- Yes, you can use an egg. The original recipe actually called for an egg, so it will work just fine! Ener’G Egg Replacer is a combination of plant starches. You mix it with water and it acts as a binder in recipes.

  6. I found myself with the perfect cookie making conditions: house to myself, rainy cold night, and by chance every single needed ingredient. They were delicious Amy, thank you.

  7. Pingback: Giveaway Winner and 4-Season Cookies « tahinitoo

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